Curried Chicken Profiteroles Recipe

Curried Chicken Profiteroles Recipe

Ingredients:

3 Tablespoons of silvered almonds
3 Tablespoons of raisins
1 finely-diced pepper (red)
2 finely-chopped scallions
2 c of cooked chicken; diced finely
Pepper
Salt
1 Tablespoon of chutney (mango)
2 teaspoons of powdered curry
2/3 c of mayonnaise
Eggwash
6 eggs
1 & 1/2 c of flour
1 teaspoon of sugar
1/4 teaspoon of salt
1 & 1/2 sticks of unsalted butter

Instructions:

Profiteroles: Have oven preheated to 425 degrees F. Combine water, sugar, salt & butter in saucepan. Boil then remove pan from the heat & add flour. Vigorously stir ’til blended well.

Put back into heat then stir ’til mixture creates choux & liight dough film will form at the pot’s bottom.

You remove it from the heat then gradually add eggs. Stir after every addition ’til glossy-sheen & will slip out of spoon.
Pipe puffs into lined bake sheet uniformly. Smoothen tops w/ brush that’s dipped into lightly-beaten eggs.

Have it baked about 20 mins the reduce the heat into 375 degrees F & bake about 10 mins then turn the heat off. Have puffs removed from the oven & pierce their tips w/ knife, allowing steam & heat to slowly escape. Return them into oven about 10 to 15 mins. Remove them from the oven & cool.

Filling: Place pepper, salt, chutney, curry & mayonnaise in processor then puree ’til smooth. You add almonds, raisins, pepper, scallions & chicken.

You cut profiterole tops off w/ sharp-edged knife then reserve profiterole tops. You spoon the chicken-mixture onto puffs. You replace tops & refrigerate. Chill.

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