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1
Combine celery, onion and water in a sauce pan.
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2
Poach chicken.
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3
Remove meat from bones.
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4
Combine mayo, coleslaw dressing, and curry powder (if using).
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5
Mix with meat.
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6
Add orange sections, raisins, chutney, toasted almonds and bacon (if using).
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7
Preheat oven to 400 degrees (200 C.).
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8
Combine water, butter and salt in small saucepan and bring to boil.
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9
Remove pan from heat, pour in flour all at once.
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10
Stir well to combine and return to medium heat.
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11
Cook, stirring constantly, until sticky and pulls away from sides in a ball.
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12
Remove pan from heat and cool for about 1 minute.
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13
Stir in two eggs, ***one at a time***, making sure first one is completely incorporated before adding second.
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14
Beat vigorously at end.
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15
Lightly grease baking sheet.
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16
Drop batter on sheet by spoonfuls (or use bag if using for eclairs).
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17
Beat remaining egg in bowl and brush tops only with this egg.
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18
Set baking sheet in middle rack and ***reduce heat to 375 degrees (200 C.).
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19
Bake for 20 minutes or until they have puffed and are firm and golden brown.
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20
Remove puffs from oven.
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21
Using a small knife, cut a slit in the side of each puff to allow steam to escape - will be soggy if this is not done.
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22
Cool puffs completely before filling.
