Since the birth of the Buffalo Wing in 1964, American foodie culture has taken that proverbial ball and ran all over creation with it. We can thank Anchor Bar for that, though the specific story as to how they came about is shrouded in a little mystery.
I am no exception to the masses of people who have fallen in love with the flavor combinations of the epic vinegar-based cayenne hot sauce, and the cooling blue cheese dressing and celery.
I set my brain working to come up with something completely different. I have an abnormal fondness for profiteroles, though I must admit, I’ve only had the sweet variety. It was this, paired with a need for yet another buffalo chicken recipe (really, can one have to many? I think not!!), that the idea for Buffalo Chicken Profiteroles was born.
I have to tell you, I think that the profiteroles will forever be my go-to slider buns from now on, instead of dinner roles or “slider buns”. They are GREAT!! They leave a hollow space on the inside, so you don’t have a ton of bread to deal with, and your awesome filling can really shine! In this case, the buffalo chicken filling gets nestled snugly on the inside, preventing spillage, and there’s a good ratio of filling to “bread”.
What are your favorite (and classic) flavor combinations?
- For The Profiteroles
- 1/4 Cup Unsalted Kerrygold Butter
- 1/2 Cup Water
- 1/2 Cup Organic All Purpose Flour
- 2 Organic Free Range Large Eggs
- For The Filling
- 1 Pound Organic Chicken Breasts, cut into small pieces
- 1 Cup Finely Diced Organic Celery, plus leaves for topping
- 1/4 Cup Frank’s Red Hot Hot Sauce
- 1/2 Teaspoon Bourbon Smoked Paprika (if you don’t have the bourbon smoked, regular paprika is fine)
- Pinch of Cayenne Pepper
- 1 Tablespoon Olive Oil
- 2 Tablespoons Organic Mayonnaise
- 2 Tablespoons Organic Sour Cream
- 2 Ounces Blue Cheese, crumbled
- 1/2 Teaspoon Worcestershire Sauce
- 1/2 Teaspoon Lemon Juice
- Preheat the oven to 425F. In a small saucepan, heat the water and butter until boiling, remove from heat, dump the flour in all at once, and stir with a wooden spoon until everything is incorporated and the dough forms a ball. Return the saucepan to medium heat, and cook for about one minute, to cook off some of the moisture.
- Add the dough to a stand mixer fitted with a paddle attachment, add one egg, and beat until well incorporated. Scrape down the sides of the bowl, and repeat with the remaining egg.
- On baking sheets lined with parchment paper, using a pastry bag fitted with an 11/16″ pastry tip, pipe golf-ball sized mounds.
- Whisk together an egg and a tablespoon of water to make an egg wash, and with it, paint the mounds with a pastry brush, pushing down the points.
- Place the trays in the oven, and bake for 15 minutes. Once the 15 minutes is up, lower the heat to 375, and bake for 20 minutes more. It’s imperative that you keep the oven door closed while baking, as the profiteroles can be very finicky, and collapse on you.
- Cool for 5 minutes before handling, and 20 minutes before storing if that’s the route you go. You can store them in an air-tight container, and use them the next day.
- Finely dice the chicken into very small pieces, about 1/4″ cubes, and add to a bowl. Add the Franks Red Hot, paprika, and cayenne pepper.
- Over medium-high heat, add the olive oil to a saute pan, and add the chicken mixture, cooking until the chicken is cooked, and the liquid reduces to a thick sauce, about 10 minutes.
- Reserve to a bowl, and allow to cool for 10 minutes.
- Cut the tops off the profiteroles, leaving more than half for the bottom.
- To the slightly cooled chicken, add the celery, mayonnaise, sour cream, blue cheese, Worcestershire sauce, and lemon juice. Mix well. Add salt to taste, if necessary
- Fill the bottom of the profiteroles with the buffalo chicken mixture until there’s a mound on top, about a quarter of a cup.
- Add celery leaves on top, then cover with the top of the profiterole. Secure with a pick, and serve!