profiteroles a la reine
puffs with tarragon-flavored chicken
2 tbs. butter 1/4 tsp. grated nutmeg
2 tbs. flour cayenne pepper, pinch
1/2 c. chicken broth 2 tsp. chopped fresh tarragon, or
1/2 c. heavy cream 1 tsp. dried.
salt, if desired 1 1/2 c. leftover chicken, cut into cubes
black pepper, to taste 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.