On this occasion we want to show you an exquisite option to enjoy the salty croissants. In addition, you can choose between filling the bun with a creamy chicken preparation and white sauce or you can use it as bread for an original and exquisite sandwich. Do not miss this recipe and serve these chicken croissants as an incoming for a meeting at home or a birthday, you can also take them as a food or the place of study. And, despite being hypercaloric because of the amount of butter, sugars and refined flours, you will see that chicken filling is very healthy, this will counteract. In addition, when combining flours with chicken protein, we will decrease the glycemic index of the plate, that is, the response of blood sugar after eating. In recipes we show you how to make easy chicken croissant. Don miss this recipe and keep reading!
| 🚻 10 Diners | 🕘 3h | 🍵 Entering | 🤯 Medium Distribution |
| Ingredients to make chicken croissant: |
| For the croissants :: 500 grams of flour 000 250 milliliters of milk 50 grams of butter 1 pinch of salt 50 grams of sugar (¼ cup) 10 grams of dry yeast 1 tablespoon of honey honey | For the croissants filling :: 50 grams of butter 3 tablespoons of flour para the chicken croissant filling :: 1 onion girl 1 tablespoon of oil soup 1 Supreme chicken 1 tablespoon of butter soup 50 milliliters of milk 50 milliliters of white wine ¼ teaspoon of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chicken croissant:
1. To start with the croissant chicken recipe, first turn the flour on the clean table and make a hole in the center. Followed, add milk, yeast, sugar, butter and honey.
2. integrates the ingredients of the center out to form a bun and love it approximately about 3 minutes. Then, cover it and let it stand until you double your volume. We point out that you can leave it about 2 hours at room temperature, in a dry and warm place or you can also save it in the refrigerator for 12 hours.
3. Next, make the filling stretching the butter at room temperature with the tablespoons of flour between 2 separator or film type plastic leaves. Store it in the refrigerator on a straight plate to maintain the shape.
4. While the dough prepares the chicken filling. To do this, peel and pile the onion in small cubes. Followed, with the strong fire, jump it in a pan with 1 tablespoon of oil. When golden, the fire drops to the middle and add 1 tablespoon of water.
5. When the water evaporates, it distributes the onion on the sides of the pan and, in the center, add the supreme cut into medium pieces. Keep in mind that you should not move them until they are brown, when they do, then turn around so that they are sealed by all parties.
Trick: Not cutting the chicken into small pieces, does not dry so much during cooking. In addition, you can cook the entire supreme, although it will take some more cooking time.
6. When your chicken is golden, distribute it on the sides of the pan, along with the onion and, in the center, add the butter and the flour. Mix to integrate and brown a little, forming a roux.
7. Add the cold milk and remove so that it is integrated into the roux and thickens.
8. Mix all ingredients, that is, chicken, onion and white sauce. Then, raise the fire to the maximum and add the wine.
9. When wine alcohol evaporates, you will not feel acid smell, but rather sweet. At that time, remove the pan from the fire and, with the help of a fork, crumble the chicken. Next, add the pan to the fire at low temperature and cover it to finish cooking for 3 minutes, taking care that it does not dry. If the liquid evaporates, you can add some water, but make sure the filling is creamy. Reserve it.
10. stretch the library mass of your croissants in rectangular form and add the filling in one of the halves. Fold the edges inwards, enclosing the filling and then in the middle. Stir it until it reaches half a centimeter and fold it again in the middle, then in twice towards the center and repeat, stretching it between each step. Reserve it in the refrigerator for 1 hour.
Trick: If the dough begins to break, sticks on the table or the kneading stick, take it to the freezer for 10 minutes or the refrigerator for at least 30 minutes. Then, the puff pastry continues.
11. Past time, stretch the dough rectangular with 1 cm wide and cut it in half throughout. Followed, cut triangles of the size you want to make your chicken croissants.
12. At this point you can choose your preferred option: roll the triangles of the base to the tip and place it on a plaque enmantecada and floured, or add a spoonful of filling in the base before winding the triangle. What is this croissant stuffed with chicken?
13. When you have all the mini croissants ready, cover them and let them led until they double their volume, approximately 30 minutes. Next, cook them in preheated oven at 180 ºC for 20 minutes until they are slightly golden.
14. We know that they will leave the oven with an exquisite aroma, but await until chicken croissants are warm before trying or cutting them by the means to fill them. And, as for accompaniment, you can serve your chicken croissants with a fresh salad of green leaves. To eat! What do you think of this chicken croissant recipe? Leave us in the comments your opinion.
