Cream puffs stuffed with chicken

Preparation:

Preparation: Finely chop the chicken breast with a stick of celery, then mix it with the sauce and plenty of pepper. Cut the cream puffs in half and fill them with the prepared mixture, then put them back together. Decorate them with the remaining celery stalk, cut into slices, the gherkins and the spring onions. Leave the cream puffs to rest for at least 30 minutes in the fridge before serving.