Bite sized choux pastry puffs, filled with a creamy, cheesy chicken filling, these Chicken Bouchees are the perfect party appetizer. The filling is very adaptable. A delicious savory choux pastry recipe. EASY - This recipe is easy, even if it involves a few components. I've provided alternatives to make the filling even easier to make.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Place the dough in an uncut pastry bag, then seal it well and let it rest until you’re ready to pipe the choux pastry. It can also be stored overnight, as long as the dough is not exposed to air.
Preheat the oven to 375°F (conventional oven).
Pipe 1.5 inch wide, and 1 inch tall pastry mounds. Flatten the tips with a slightly moistened fingertip.
Sprinkle the top with maldon sea salt flakes (optional). Bake in the preheated oven until golden brown in color (30 - 40 minutes depending on the oven and size of the pastry mounds).
When the choux pastry is golden brown, open the oven door and quickly prick each case with a toothpick to let out any excess air. Let the pastries bake in the oven for a further 5 minutes until they are slightly darker in color.
Remove the cases from the oven, then prick them again on the opposite side, and let them cool completely.
Place the chicken in a large saucepan and cover with cold water. Add a generous amount of salt, pepper, and thyme.
Place the lid on the saucepan (keep it slightly ajar), and heat over medium / medium high heat until the water comes to a simmer. This will poach the chicken. Cook until the chicken is cooked through, or registers 165°F in the middle.
Remove from the heat and place the chicken pieces on a plate. Cover and let the chicken cool down to room temperature.
Chop the chicken into small cubes and set aside until needed.
This step is optional. You can use chopped shallots if you don’t want to caramelize onions. You can also saute the onions and only use half the amount instead.
Preheat a non stick pan over medium heat. Drizzle about 1 - 2 tbsp of oil (any type of cooking oil).
Once the oil is preheated, add the chopped onion into the pan.
Cook the onion, while constantly stirring over medium heat until they start to soften, and then change color. Keep cooking until they turn golden brown in color, and have shrunk in size as well. This should happen quickly since the onion was chopped. Don’t walk away from the stove when the onion starts to color, as it can burn very quickly.
Place the caramelized onion in a small bowl and set aside until needed.
Place the cream cheese and sour cream in a large bowl. Whisk or mix until the cream cheese is whipped, soft, creamy, and smooth.
Add the caramelized onion, chives, and chicken. Mix until everything is well mixed. Season with salt and pepper.
Scrape the chicken filling into a piping bag with a ½ inch tip attached (round, star, or french tip).
Place the filling in the fridge until you’re ready to fill the choux pastry cases.
Slice the tops off of the choux pastry cases. If there is an excess of “webbings” inside the cases, remove it with a fingertip.
Fill the bottom part of the choux pastry cases with chicken filling. Then replace the cut half on top.
Alternatively, you can make a hole on the bottom of the pastry cases and fill the pastries from the bottom as well.
Note on quantity
How many puffs you get depends on how you pipe the choux pastry. Larger puffs will give you fewer in number, and smaller ones will give you more. Each choux pastry that I piped here was approximately 15 g of dough. Each of these puffs will be filled with approximately 24 g of filling (over-filled), or 15 g of filling (just enough to fill). If you don't have a piping bag / piping tip, just place the filling in a ziploc bag and cut a corner off (about 1/2 inch opening) and use that as a piping bag.
Note on the filling
To save time, you can pan fry the chicken or use store-bought rotisserie chicken as well. Make sure to chop up the rotisserie chicken well, so that it can be piped through.
Note on storage
Unfilled and baked choux pastry can be stored in an air-tight container for 24 hours. If you want to keep it for longer, store them in the freezer. Allow the pastries to thaw to room temperature, then reheat in the oven until they are crisp again (at 300 F, for 5 - 10 minutes. But check on them regularly to make sure they don't burn). Any filled, uneaten choux puffs can also be stored in the fridge for up to 24 hours. However, they will be soggy and become stale faster.