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Small puffs Indian

A recipe from Isa chipée cocktail for my Christmas! It's so simple to do and cabbage are so good even without packing. In my opinion, it is ideal for cabbage savory dishes.

I had to tweak the amount of cheese because I realized that a cup of grated cheese is not equivalent to 200g but at 100g. In fact, if I put 300g of cheese required, there would have been much more cheese than my dough recipe! That said, with that amount I think it's just perfect.

30 small cabbage

Choux:

1 / 2 cup butter 1 cup water


1 cup flour 4 large eggs 1 tablespoon

teaspoon salt 1 teaspoon Dijon mustard
1 / 4 teaspoon cayenne
1 cup (100g) grated cheese
1 / 2 cup (50g) grated parmesan

Trim:

1 tablespoon oil
1 large onion, finely chopped 3 cloves garlic
,
minced 1 teaspoon curry powder
1 / 4 teaspoon ground ginger
1 / 4 teaspoon
paprika 1 Granny Smith apple, peeled and cut into small cubes
300g chicken breast
3 / 4 cup 35% cream 2 tablespoons
table
mango diced Pinch of sugar A dash of vinegar

Salt and pepper to taste Prepare the dough

choux. In a saucepan, boil water, butter and salt. When the mixture boils, pour at once the flour and stir with a wooden spoon for 1 minute until a dough ball that is completely detached from the bottom of the pan.

Put the ball in the bowl of a food processor. Turn on food processor then add the eggs one by one until the dough is soft and smooth (a bit like a glaze). Then add cheese, cayenne and mustard. Mix until dough is smooth.

Fill a pastry bag (without socket) and shape into small puffs on a cookie sheet covered with parchment paper.

Bake 15 minutes at 425 ° F then 20 minutes at 375 ° F without ever opening the oven door. Cool. Book.

Prepare the filling.

Cook chicken in foil in the oven to 350 degrees F for about 30 minutes. Book.

in a pan nonstick, heat oil and fry the onion and garlic. Stir in the curry, ginger and paprika. Add the apple, mango, sugar and vinegar cook a few minutes while stirring. Finely chop the chicken and add to mixture. Add cream and bring to a boil. As soon as mixture boils, reduce heat and simmer 5-7 minutes, uncovered, until the sauce thickens. Remove from heat and let cool.

Halve each small cabbage and fill with chicken mixture.

NOTE: I prepared the day before the cabbage and chicken mixture in the morning. So I served quite cold.