RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 661
View Recipe |
|
Recipe Name: |
Curried Chicken and Apricot Profiteroles |
Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-30
|
Course: |
Appetizer |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
|
Original Num Servings: |
6 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.07
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
|
Tested: |
Yes |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
Profiteroles are cream puffs, they are made with Choux Paste.
|
|
Ingredients: 0.25 Cup apricots, dried coarsely chopped 2 Cups chicken, cooked, white coarsely shredded 1.5 Tablespoons mayonnaise 1 Teaspoon curry powder, sweet 1 Dash pepper, cayenne
|
Directions:
In a food processor, finely chop the apricots and scallions. Add chicken, mayonnaise, sour cream, curry powder, lemon juice, salt, cayenne, and almonds. Using an on/off motion, process until well mixed and finely chopped.
Using kitchen shears or a small serrated knife, cut tops of puffs about ½-¾ through. Fill each puff with about 1 Tablespoon of the chicken mixture, then replace lid. Serve at room temperature or bake for 10 minutes in a 400 degree oven. |
|
Cream Puff Pastry
(Add to shopping list) :
|
Directions:
Preheat oven to 425 degrees. Combine the butter and the water in a heavy pot and heat until butter is melted. Mix flour and salt together. When the butter-water mixture comes to a boil, add the flour all at once and stir vigorously with a wooden spoon until the dough forms a firm ball and pulls away from the sides of the pan.
Place the dough in the bowl of a food processor with the steel blade, and blend for 10 to 15 seconds.
With the motor running, add eggs, one at a time, through the feed tube. (Add sugar if making dessert puffs.)
Drop the dough from a teaspoon onto a greased cookie sheet, or form into little eclairs.
Bake in the preheated oven for 15 to 18 minutes. Reduce oven to 300 degrees and bake for 5 additional minutes, until the puffs are golden, Prick on the side to permit steam to escape. Cool on a rack.
When ready to fill, snip an opening with kitchen shears and fill using a pastry bag. |
|
Nutrition per Serving: |
Calories: |
128 |
Total Carbs: |
2.6 |
Net Carbs: |
0.0 |
Cholesterol: |
41.9 |
Fat: |
5.7 |
Protein: |
8.10 |
Fiber: |
0.00 |
Sodium: |
154.55 |
|
|
|