Do you want to make delicious chicken puffs? Then I have the perfect recipe for making chicken puffs for you. Of course you can also fill the profiteroles with tuna or if you are fond of sweets with whipped cream. Since we love savory things, this time I chose to post a recipe for chicken puffs.
We have lived in Suriname for 13 years and were introduced to various delicious snacks. In general, Surinamese have a sweet tooth when it comes to snacks, but luckily there are also plenty of savory alternatives. A recipe that is always popular are these chicken puffs. Maybe a little strange because you're used to cream puffs, but trust me:these chicken puffs are delicious. You can also replace the chicken with tuna or other fish. And if you don't want to opt for the savory variant, just fill the profiteroles with whipped cream.
– Pan
– Come
– Wooden spoon
– Board
– Knife
– Piping bag or spoons
– Baking paper
I use a basic dough to make the profiteroles. As indicated earlier, you can fill the profiteroles to your heart's content with a savory or sweet filling.
Print Recipe making chicken puffs Preparation 1 hour Baking/cooking time 20 min Time 1 hour 20 min Dish:Snack Cuisine:Surinamese Ingredients
Sift the flour over a bowl and cut the butter into pieces and set aside on a plate
Take the pan, fill with water or milk, the butter cut into pieces and a pinch of salt
Now put the whole thing on a low fire
When the butter has melted, you can add the flour all at once. Note:it is very important that you continue to stir well with the wooden spoon. The mass must become smooth and you will only achieve this if you keep stirring. The flour should, as it were, boil dry.
Remove the pan from the heat and let the mixture cool down a bit
In the bowl where the flour was first, stir the 3 eggs well
Add the egg mixture to the batter and mix everything well. Here too the following applies:stir well, long and firmly with the wooden spoon, until you get a homogeneous mass
Preheat the oven to 170˚C
Line a baking tray with baking paper and pipe florets or balls of the dough on it. If you don't have a piping bag, don't worry. I used two teaspoons to make small balls of the dough. Keep in mind that the profiteroles get bigger, so keep enough distance
Bake the profiteroles for about 18-20 minutes until golden brown and cooked.
Cook the chicken as if you are going to make soup from it
After that you need to fluff the chicken with the mixer. I know it sounds weird and most people still do it the old fashioned way using two forks, but that's way too much work. With the mixer, the job is done in a few minutes and you have enough shredded chicken, even to make delicious chicken croquettes. I speak from experience here... Make sure that you mix the chicken immediately after cooking (so hot!)
The shredded chicken is seasoned with black pepper, salt and possibly some finely chopped gherkins. Mix this with the mayonnaise
After cooling, carefully cut the profiteroles in half and fill with the chicken-mayonnaise mixture
I used a dollop of tomato ketchup for the garnish. You can supplement this with some parsley.
Chicken fluffing is normally a chore you'd rather skip. Fortunately, there is a trick to fluff the chicken breast easily and quickly. All you need is a mixer. Yes, really, a mixer. Watch the video here that explains how to fluff chicken with a mixer.
You can of course also replace the chicken in this recipe with tuna or another type of fish. Or fill the profiteroles with whipped cream and garnish with melted chocolate. Looking for even more inspiration? Be sure to read my article about replacement ingredients in the kitchen and experiment.
Have you ever eaten chicken puffs or are you planning to make chicken puffs with this recipe? Let me know, I'm curious how many of my readers know this recipe.
