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1
For the profiteroles: Preheat the oven to 425 F. In a small saucepan, heat the water and butter until boiling.
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Then remove pan 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.
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Return the saucepan to medium heat, and cook for about one minute, to cook off some of the moisture.
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4
Add the dough into the bowl of a stand mixer fitted with a paddle attachment.
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Add one egg, and beat until well incorporated.
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Scrape down the sides of the bowl, and repeat with the remaining egg.
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Onto baking sheets lined with parchment paper, using a pastry bag fitted with an 11/16 pastry tip, pipe golf-ball sized mounds of dough.
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Leave an inch or two between each mound of dough.
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9
In a small bowl whisk together an egg and a tablespoon of water to make an egg wash.
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Paint the egg wash onto the top of the dough mounds with a pastry brush, pushing down the points and smoothing the dough as you go.
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Place the trays in the oven, and bake for 15 minutes.
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12
Once the 15 minutes is up, lower the heat to 375 F and bake for 20 minutes more.
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Its imperative that you keep the oven door closed while baking, as the profiteroles can be very finicky, and collapse on you.
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When done remove pans from the oven and set on a rack.
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15
Cool for 5 minutes before handling, and 20 minutes before storing if thats the route you go.
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You can store them in an airtight container, and use them the next day.
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For the filling: Finely dice the chicken into very small pieces, about 1/4 cubes, and add to a bowl.
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Add the Franks Red Hot (cayenne pepper sauce), paprika, and cayenne pepper.
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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.
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Reserve chicken to a bowl, and allow to cool for 10 minutes.
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To assemble: Cut the tops off the profiteroles, leaving more than half for the bottom.
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Into the bowl with the slightly cooled chicken, add the celery, mayonnaise, sour cream, blue cheese, Worcestershire sauce, and lemon juice.
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Mix well.
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Add salt to taste, if necessary.
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25
Fill the bottom of the profiteroles with the Buffalo chicken mixture until theres a mound on top, about a quarter of a cup.
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Add celery leaves on top, then cover with the top of the profiterole.
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Secure with a toothpick, and serve!
