Ingredients
Flour0.5 cup
Water0.5 cup- Eggs2 pieces
- Grated Parmesan Cheese0
Butter0.3 cup
Salt0.3 teaspoon- Skinless and Boneless Chicken (cut into small pieces)0.5 kilogram
- Water5 cups
Yogurt2 cups
Ricotta Cheese1 cup- Celery, cut into large pieces0
- Onion, cut into large pieces0
- Carrot, cut into large pieces0
- Whole Spices (Cardamom, Cloves, Cinnamon)0
- Herbs (Basil, Mint, Parsley, Fresh Coriander)1.5 cups
- Garlic, finely chopped2 cloves
- Fresh Ginger, chopped1 teaspoon
- Green Chili, deseeded1 piece
- Cornstarch, dissolved in a little cold water1 tablespoon
- Salt and White Pepper0
- Butter1 tablespoon
- Garlic, finely chopped3 cloves
- Fresh Coriander, chopped0.3 cup
Steps
- 1
For the choux pastry, preheat the oven to 180 degrees Celsius.
5 minRequired Tools:
Oven - 2
Place the water and butter in a thick pot over medium heat, add the salt and let the mixture boil, then add the flour while stirring continuously with a wooden spoon until the ingredients are combined into a single mass.
5 minRequired Tools:🍳Pot - 3
Remove the mixture from the heat and beat it in a Kenwood mixer using the K whisk.
5 minRequired Tools:🍳Kenwood Mixer🍳Whisk - 4
Add the eggs gradually (one at a time) and mix well (do not add the second egg until the first is completely incorporated into the mixture).
5 min - 5
Place the mixture in a pastry bag and shape it into small balls on a baking tray at equal distances (make sure no part of the dough protrudes at the end of shaping to avoid browning faster, and press it with a wet finger and sprinkle a little Parmesan cheese on top).
5 minRequired Tools:
Pastry Bag🍳Baking Tray - 6
Bake in the oven for 15 minutes or until golden brown (depending on size).
15 min - 7
For the chicken with yogurt, heat the water in a pot over medium heat, add the vegetables and whole spices.
5 minRequired Tools:🍳Pot - 8
Add the chicken pieces and let them cook for half an hour (or until done), then remove from the broth and set aside.
30 min - 9
Add the yogurt, ricotta cheese, herbs, garlic, ginger, and chili to the broth and stir for 3 minutes until the ingredients are combined.
3 min - 10
Blend the previous mixture in a food processor (attached to the Kenwood mixer) until it becomes a smooth, homogeneous mixture.
5 minRequired Tools:🍳Food Processor - 11
Return the mixture to the pot over medium heat, add the cornstarch mixture while stirring continuously until the mixture thickens, then remove from heat.
5 minRequired Tools:🍳Pot - 12
Add the chicken to the yogurt mixture and stir, then season with salt and pepper.
5 min - 13
Pour the chicken mixture into a baking tray surrounded by the choux pastry.
5 minRequired Tools:🍳Baking Tray - 14
Just before serving, heat a tablespoon of butter in a pot over medium heat, add the garlic and stir until golden, then add the coriander and stir until the flavors meld.
5 minRequired Tools:🍳Pot - 15
Garnish the chicken with the garlic and coriander mixture along with a little raisins.
5 min - 16
To ensure the success of the puff, the following must be considered: make sure the oven reaches a temperature of 180 degrees Celsius, do not open the oven until the puff dough is cooked and risen (as is the case when baking a cake), test the puff's doneness before removing it from the oven by opening one and ensuring it is crispy inside.
5 min
Nutrition Facts
Flourper 100gWaterper 100gButterper 100gSaltper 100gWaterper 100gYogurtper 100gRicotta Cheeseper 100gButterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.