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easy &quick

Chicken filled Puff Pastry Cones

QimiQ Benefits

  • Acid and alcohol stable
  • Prevents moisture migration, bread, rolls and sandwiches remain fresh and dry for longer
  • Creamy indulgent taste with less fat
  • Quick and easy preparation
  • Firmer and more stable fillings

Minutes

15

Difficulty

easy

Chicken filled Puff Pastry Cones
Chicken filled Puff Pastry Cones

Ingredients

For 12 servings

  • 250g

    QimiQ Classic, unchilled

  • 200g

    Chicken breast fillet, poached

  • 50ml

    Chicken stock

  • 10g

    Sweet peppers, tricolour, finely diced

  • 3g

    Chili pepper, fresh, finely chopped

  • 10g

    Chives, finely sliced

  • 6g

    Flat-leaf parsley, finely chopped

  • 10g

    Lemon juice

  • Salt and pepper

  • 125ml

    Cream 36 % fat, whipped

  • 270g

    Puff pastry[Tante Fanny]

  • 1

    Egg yolk(s), to brush

Preparation

  1. For the filling, whisk QimiQ Classic smooth. Add the meat, chicken stock, peppers, chili, chives, parsley and lemon juice and mix well. Season to taste with salt and pepper. Fold in the whipped cream.
  2. Fill into a piping bag and chill for at least 4 hours, preferably over night.
  3. Pre-heat the oven to 200° C (conventional oven).
  4. Roll out the pastry and cut into 1.5 cm wide strips. Wind the strips around cone forms, overlapping slightly and brush with egg yolk.
  5. Bake in the hot oven for approx. 4 minutes, reduce down to 180° C and bake for a further 6 minutes.
  6. Remove the cones from the forms whilst hot and allow to cool.
  7. Pipe the filling into the cones, garnish and serve.
Some doughy looking food

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