Ragout Eclairs

Ragout Ingredients

• 300 gr Chicken fillet cut into small dice
• 250 gr Carrot cut into small dice
• 1/2 pc chopped onion
• 4 cloves of garlic finely chopped
• 1/2 tsp Pepper powder
• 1 tsp Salt
• 1/2 tbsp Sugar
• 1/4 tsp Mushroom Broth
• 200 ml Liquid Milk
• 1 tbsp Flour
• 2 stalks celery leaves, finely sliced
• Margarine for frying
• Water to boil

How to make

• 1. Bring water to a boil, add a little salt. Boil carrots until half cooked. Lift, drain.
• 2. Melt margarine, saute garlic & onions, stir until fragrant. Add chicken, stir until it changes color. Add carrots, pepper, sugar, salt & mushroom broth, mix well.
• 3. Enter 100 ml of milk, stir well. Cook over low heat until the spices are absorbed. Taste correction
• 4. Dissolve the flour with the remaining milk. Pour into the stir fry, stir quickly until thickened.
• 5. Enter the celery leaves, mix well. Cook until done. Lift
• 1. Heat water, milk, margarine, salt & sugar until it starts to foam. Lift
• 2. Add flour, stir quickly with a wooden spoon. Reheat over low heat while continuing to stir until smooth. Lift
• 3. Wait for the mixture to come to room temperature, add the eggs gradually while lightly beating with a low speed mixer (make sure the eggs are well mixed before adding the next egg). The final texture of the dough is not too dry or too thick
• 4. Put in a piping bag, syringe into a baking sheet lined with baking paper.
• 5 Bake in the preheated oven at 200'C for 20 minutes or until firm and small bubbles start to form. Lower the temperature to 180'C and bake for another 20 minutes (until the foam is gone, a sign that it's fully cooked). Lift
• 6. Split the eclairs, arrange the lettuce leaves & ragout on top.

Milk Ingredients

• 100 gr medium protein flour
• 50 gr high protein flour
• 150 gr Water
• 100 gr liquid milk
• 100 gr Margarine
• 4 eggs
• Pinch of sugar & salt
• Addition: curly lettuce leaves, to taste

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