Cream puffs – Choux pastry
Heat to a rolling boiling point in saucepan:
200 cc water
100 gr butter
Stir in all at once:
125 gr flour
Stir vigourously over low heat until mixture leaves the pan and forms into a ball (± 1 minute).
Remove from heat. Beat in 1 at a time:
Beat mixture until smooth. Drop from spoon onto ungreased baking sheet. About 24 small puffs (1 tsp each). Bake in 400o oven about 25 minutes or until done. Bake until puffed and golden brown.
Fill the baked cream puffs with creamed chicken.
Creamed chicken filling:
Brown lightly in 2 tbsp butter:
1 tbsp chopped shallots
Add and simmer:
50 gr flour
800 cc milk (250 cc chicken broth & 250 cc thick milk*)
2 stlks green onions, minced
Cook until slightly thickened and add:
1 cup cooked chickened, finely chopped
½ cup cooked shrimp
¾ cup mushrooms, sliced
½ cup cooked carrots, cut into small cubes
¾ cup green peas
Fine white pepper
Fine ground nutmeg
Salt and magi sauce
Cook until thickened. Fill in the cooked cream puffs with the chicken mixture. Serve warm.
* Thick milk is a rich milk mixture made with extra amount of
powdered milk added or with evaporated milk.