Profiteroles with Poultry Cream
Profiteroles with poultry cream is a recipe with fresh ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 ml water
- 125 ml milk
- 1 pinch salt
- 1 pinch sugar
- 75 g butter
- 125 g flour
- 4 eggs
- 1 cooked chicken (the released meat)
- 3 tbsp thyme leaves
- juice of one lemon
- 1 tbsp Olive Oil
- Salt
- pepper (from grinder)
- 4 tbsp crème fraîche
Instructions
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1.
Bring milk, water, salt, sugar and butter to a boil in a pot; add flour and stir with a wooden spoon until the dough separates from the bottom and a white film forms on the surface.
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2.
Transfer the dough to a bowl, immediately fold in one egg, then wait until the dough is smooth before adding the next egg.
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3.
The dough is ready when it shines and falls off the spoon without tearing.
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4.
Fill a piping bag with a large star tip and pipe 6 cm diameter, 2 cm high profiteroles onto parchment-lined baking sheet.
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5.
Bake in a preheated oven at 200°C for about 30 minutes until golden brown; remove and cool.
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6.
Cut the chicken into small pieces and mix with thyme leaves, lemon juice, olive oil, salt, pepper and crème fraîche.
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7.
Slice the cooled profiteroles open and fill with the poultry mixture. Serve immediately.
