Recipe courtesy of Burtons Grill
In sauce pot bring beer, butter and water to a simmer. Once simmering, add the flour and cook until the flour is fully incorporated into the liquid and it begins to form a paste that pulls cleanly away from the sides of the pot.
Begin to add the eggs, one at a time. Stir the mixture well as each egg is added, fully incorporating the egg into the batter. Continue until all the eggs have been added and fully incorporated into the dough. The dough will develop a nice shine.
Add the cheese, black pepper and salt, and stir to combine.
Spoon the dough mixture onto a cookie sheet and bake in a 425-degree pre-heated oven for 10 minutes. After 10 minutes, reduce temperature to 350 degrees and bake until golden brown and puffed up, about 30 minutes.
Allow the puffs to cool at room temperature. When cool, using a sharp knife, cut the top off the puff. Stuff the inside with the chicken salad and cover with the puff hat you just cut.
Cranberry Walnut Chicken Salad
1 pound chicken, cooked, diced 1/2-inch dice
1 cup mayonnaise
1/4 cup celery diced 1/4-inch dice
1/3 cup walnuts, toasted and crumbled to smaller pieces
1/2 teaspoon thyme, fresh leaves, lightly chopped
1 teaspoon parsley, chopped
1/4 cup dried cranberries
Combine all ingredients in a bowl with a spoon or spatula.