Recipe Archives->Appetizers->Tarragon Chick Puffs

Profiteroles a la reine
(puffs with tarragon-flavored chicken)
        
2 tbs butter
2 tbs flour
1/2 c chicken broth
1/2 c heavy cream 
salt
black pepper

1/4 tsp grated nutmeg
cayenne pepper, pinch
2 tsp chopped fresh tarragon, or 1 tsp dried
1 1/2 c cooked chicken, cut into cubes
24 cream puffs
 
Melt the butter in a medium saucepan, add the flour, stirring with
a wire whisk.  When blended, add the broth, stirring rapidly with
the whisk.  when it is thickened, stir in the cream, and stir til
blended.  Add the salt, pepper, nutmeg, cayenne and tarragon.  let
simmer, stirring, for about 2 minutes.  Stir in the chicken and
bring to a boil. remove from the stove. this should have a very
thick consistency.  If it is not thick enough, it may be further
thickened by the addition of a small amount of flour dissolved in
water or broth, and stirred into the mixture while being heated,
until it thickens.

Slice off the tops of the cream puffs.  Spoon an equal amount of
the chicken mixture into each puff.  Replace the tops and serve.
These may be made up an hour or two in advance, and reheated before
serving in a slow (325 degree) oven, or for a few seconds in a
microwave.  Do not make them up too far in advance, since the puff
casings will tend to get soggy.

Printable version: tarragon-chick-puffs.txt.