7. Chicken Profiteroles

Chicken profiteroles sounds, and indeed looks, so poshy-fancy.
But once you have the basics covered, it is simply a matter of assembly.
The French Choux pastry is more known to be used in sweet dishes, such as stuffed with ice cream and topped with a rich chocolate sauce for instance (to be explored in future posts).
However, there do exist a number of recipes that incorporate them in savory dishes too, such as the Gruyere gougiers Martha Stewart presented in and episode of Martha Bakes.
This particular recipe, choux with chicken stuffing, however was not adapted from Martha, but from Manal Alem. I present to you the first culinary wonder adapted from Manal, who taught me so much from behind the screen. She has cookbooks published, and her own website and blogspot, in addition to a daily televised cooking show on ADTV.

Ingredients:

For the choux pastry:
1 cup water
1/2 cup butter
1 cup flour
1/4 tsp salt
4 large eggs
1/4 tsp paprika

For the stuffing:
2 cups shredded boiled chicken
1 spring onion, chopped finely
1 cup mayonnaise
1 tsp garlic powder
2 Tbsp capers, chopped (or pickles)
2 Tbsp parsley, chopped
1 lemon, juice
salt and pepper
tobasco, according to taste

Method:

To make the choux:

Preheat the oven to 400°F.

Boil the water and the butter together until the butter melts.

and the flour in one go, stirring vigorously, until a ball forms.

Transfer to the mixer, and allow to cool slightly.

Put the machine on and all the eggs one by one, stirring after each addition until it disappears before adding the next.

Pipe (or spoon by a teaspoon) onto a non-stick baking tray, well spaced apart because they will expand in size.

Bake for 15 minutes, make a slit to let the trapped steam escape, cool on a wire rack.

To make the stuffing, simply mix all the stuffing ingredients until combined.

Spoon the stuffing mixture in the hollow puff.

This should be consumed within the hour, as the puff might get soggy if left too long.

 صحة و عافية