Ingredients
- 16 eggs
- 240 ml water
- 160 ml bottled creamy herb dressing
- 130 gr flour
- 110 gr butter
- 34 gr celery (chopped)
- 12 gr onions (minced)
- 7 gr parsley
- 3 gr salt
- 8 slices bacon
Salad: Beat together dressing, parsley, onion and salt. Stir in remaining ingredients except cream puffs. Cover and chill to blend.
Cream Puffs: Bring water and butter to rolling boil in heavy saucepan. Remove from heat. Add flour and salt, stirring vigorously until mixture forms a ball. Add eggs, one at a time, beating well after each addition until dough is smooth and a small quantity of dough stands erect when scooped on the end of a spoon. Drop by scant quarter cupful onto lightly greased baking sheet. Bake in preheated 400� oven 35 to 40 minutes. When cool cut off tops of shells and scoop out insides. Fill with chilled Salad.