1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup water
2 tablespoons butter
2 egg whites
1 egg
Vegetable cooking spray
Chicken Salad
Combine the flour, salt and ground red pepper and set aside. Combine water and butter in a medium saucepan; bring to a boil. Reduce heat to low, add the flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat, and let cool 5 minutes.
Add egg whites and egg, 1 at a time, beating vigorously with a wooden spoon until smooth and it loses some of it's glass. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, and pipe 30 (1 1/2-inch-round) mounds onto a baking sheet coated with cooking spray or lined with parchment paper. Bake at 425° for 10 minutes. Reduce oven temperature to 350°, and bake an additional 10 minutes; let cool completely on a wire rack.
Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling; chicken salad, shrimp and cream cheese mixtures, hot crab filling, buffalo chicken fillings; any savory filling that would do well being served as a 'finger food' in a little cream puff bite!
