A nice variation on gougeres (those cheese cream puff things).  A 1 ounce scoop is perfect for making these.  They can be frozen and reheated.

Ingredients:

• 1 c flour
• 1/4 tsp salt
• 1/2 c butter
• 1 c chicken stock
• 4 eggs
• 1/2 c finely diced cooked chicken
• 2  Tab chopped toasted almonds
• 1/8 tsp paprika

Directions:

1. Preheat oven to 450°.
2. Combine butter and chicken stock in pan over low heat until the butter is melted.
3. Add flour and salt all at once.
4. Stir vigorously until it forms a ball and leaves the side of the pan.
5. Remove from heat.
6. Add eggs, one at a time, and beat thoroughly after each.  Stir in chicken, almonds and paprika.
7. Drop by small teaspoonfuls onto greased baking sheet.
8. Bake 10 minutes at 450° then 5 – 10 minutes at 350° or until brown.

Serves:  4 – 5 dozen

Source:  Sunset Cook Book (original)