Frosted cupcakes to chicken
Instructions
Pass the chicken breast electric chopper and collect the proceeds in a bowl.
Join the cream without mount, half egg whites and a pinch of salt.
Work the mixture with a whisk until it becomes thick and fluffy.
Put it in a pocket of fabric from confectioner with baloo straightens and exit at Tufts (pastries) that you'll have in a buttered baking dish.
Iron the paper already in the oven at 200 degrees for about 10 minutes.
Place the isinglass soaked in cold water and heat the milk.
In a small saucepan mix 20 g butter with flour and softened the roux with the hot milk in which melted the isinglass well squeezed.
Keep this sauce on the stove for about 5 minutes, then simmer, then turn off and let it cool until you begin to pull.
Meanwhile the pastries baked chicken and place on a wire rack resting on a pastry tray.
Cover them with bechamel sauce prepared thoroughly, keeping aside 2 tablespoons.
With this dilute a teaspoon of ketchup then put the whole thing in a croissant to decorate.
Garnish the Cupcakes with a doodle to ketchup and with a piece of peeled pistachio.
Then put them on a plate and keep them in a cool place for 60 minutes before serving.
Ingredients and dosing for 8 persons
- 300 g of milk
- 150 g of chicken breast
- 100 g of whipping cream
- 20 g of white flour
- 20 g of butter
- 8 g of isinglass
- 1 egg whites
- Ketchup sauce
- Pistachios
- 1 pinch of salt
- For the dish:
- Butter