One of my classes has recently discovered my blog, so I feel duty-bound to update it, now I know that someone actually looks at it once in a while. I have made this French recipe a couple of times recently. It used to be a regular part of my repertoire, although in England I usually made it with ham. The quantity below fills a 1 litre dish.
Turn on the oven to gas 6/ 200 c/ 400 F
50 g butter
150 ml water
60 g plain (or even better strong bread) flour
2 eggs, beaten
Oil for frying
One chicken breast chopped into pieces
2 medium leeks, sliced and washed
one clove garlic, crushed
2 tablespoons flour
200 ml milk (approx)
salt, pepper, half tsp thyme
half a cup grated cheese
First boil water and butter together. When boiling fast, remove from the heat and quickly add flour in one go. Beat fast until a glossy ball of dough has formed. Leave to cool.
Heat oil, fry chicken pieces until sealed on all sides. Add leek and fry until tender (but don't over fry, leeks go tough if cooked a long time). Add garlic and seasonings. Lower heat and stir in flour bit by bit. Slowly add milk and stir until the mixture is coated in a white sauce. You may not need all the milk, you don't want the mixture too wet. Turn off heat and leave.
Now go back to the choux paste.
In a bowl, beat in the eggs bit by bit, preferrably with an electric beater on the fast setting. The dough will break up and then re-form. Once you have a glossy, stretchy ball you are ready to place spoonfuls round the outside of a greased dish. Use two tablespoons to place the choux balls side by side. Fill the middle with the chicken filling and scatter with grated cheese.
Bake near the top of the oven for about 30 minutes, until choux paste is risen, crisp and golden. If the centre starts to blacken, you can cover with a piece of foil.