Mel, I was thinking about the fact that you wanted these to be finger food so I thought that I would post this recipe as well. These are often used for dessert and filled with a cream filling, or whipped cream and topped with a chocolate sauce or sprinkled with confectioner's sugar, or made into eclairs but I have seen recipes where they are used as finger food and filled with chicken salad etc. After I post this recipe, I will post Verla's Chicken Salad recipe which is delicious. These, of course, would be served cold.

Cream Puffs and Petits Choux

1 c. water
1/2 c. butter or margarine
1 c. all-purpose flour
4 eggs

Heat oven to 400 degrees F. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupsful, 3 inches apart onto ungreased baking sheet.

Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs. Refrigerate until serving time. 12 Cream Puffs

Petits Choux

Drop dough by slightly rounded teaspoonsful onto ungreased baking sheet. Bake 25 to 30 minutes. About 5 dozen puffs.