CREAMED CHICKEN FILLED PUFFS (SOES RAGOUT)

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:

            4 eggs

Beat mixture until smooth. Drop from spoon onto ungreased baking sheet. About 24 small puffs (1 tsp each). Bake in 400^o 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.