Chicken mille feuille : Mille-feuille means thousand leaves and it is sweet dish from France. This is the inspired version of savory mille-feuille which is an experimental dish but came out outstanding. Why always chicken curry, chicken kebab, grilled chicken try something new today.
It is basically shredded chicken cooked in creamy sauce and layered between crispy parathas or puff pastry and served with cashew mayo or yoghurt sauce and topped with nuts.
Recipe for Chicken Mille feuille
SERVING: 4 PERSONS COOKING TIME: 30 MIN
|7.||BLACK PEPPER POWDER||10G|
|9.||FRESH COOKING CREAM||100G|
|4.||BUTTER OR PUFF MARGARINE||10G|
|5.||BUTTER OR MARGARINE FOR LAMINATION||120G|
In a bowl, sieve the refined flour, salt and add add cold water and mix it into a dough and add 10g of butter and knead the dough for 5 to 10 minutes and rest for 5 minutes.
In the mean time, soften the 120g butter and make into a thin square shaped block and freeze it for 10 minutes.
Sheet the dough and place the freezed block of butter in center and cover the sides. Book fold and E fold. Follow the procedure for minimum 3 times and after fold rest the dough for 20 minutes before the next fold. Alternative folds should be done and each fold 3 times.
At last sheet the dough thin and cut into small rectangles and arrange in a tray and keep another tray on top of it so that puff does not raise up exact similar to mille-feuille.
Bake it for 20minutes at 190 degree Celsius top and 200 bottom temperature.
PUFF PASTRY- FRENCH CLASSICAL DELICACY
Puff pastry is one of the classical french flaky delicacy made from flour and layered or laminated through puff fat or butter and baked.
FOR THE DOUGH
FOR LAMINATION OR LAYERING
PREPARE THE DOUGH
PREPRE BUTTER OR PUFF MARGARINE
In a butter paper or parchment paper align the butter for lamination into square shape a little less thickness and refrigerate until the dough is ready.
PREPARE THE DOUGH
In a mixing bowl add the flour, salt and give a quick mix.
Add the cold water slowly and and mix till a tight dough is formed.
When the flour is combined add the butter and knead for about 5 minutes.
Rest the dough for 5 minutes before sheeting.
LAMINATING OR SHEETING
Once the dough is rested sheet the dough into rectangle shape as shown and place the square butter in center and fold both the sides without seeing the butter outside and sheet it again into rectangle and rest in refrigerator for 5 minutes.
Once it is rested, sheet the dough little and fold the E fold where the one corner of dough is overlapped over the other and refrigerate the dough for 5 minutes.
Again remove the dough and sheet into rectangle and fold both corners facing inside each other and and fold again as shown.The
The E fold:
The book fold:
Bake the dough
Repeat the folds alternatively for 3 to 5 times where each fold is done 3 to 5 times individually.
Rest the dough properly between each folds to retain the butter and to sheet properly.
Once the final fold is done cut the dough into rectangle or round as your preferred shape and bake at 220 degree Celsius for 20 minutes.
Serving Size 100g
- Amount Per Serving
- Calories 415kcal
- Calories from Fat 26.9kcal
- % Daily Value *
- Total Fat 26.9g42%
- Saturated Fat 16.8g85%
- Cholesterol 70mg24%
- Sodium 479mg20%
- Potassium 62mg2%
- Total Carbohydrate 38.2g13%
- Dietary Fiber 1.4g6%
- Sugars 0.2g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
After every fold or lamination refrigerate the dough for 5 to minutes so that the margarine is hard and you can sheet properly without messing up.
Do the folds at least 3 times each to get as many layers you want.
It should be done only with cold water to give the flour strength to act with cooled margarine.
It can be made with butter instead of margarine.
FOR THE CHICKEN STUFFING
In a pan, add oil and garlic paste. Once the garlic is golden brown, add the onions and cook till translucent.
Once cooked add oregano, Kashmiri chili powder, pepper powder, salt and cook for 5 minutes.
Then add the grounded chicken and turmeric powder, coriander powder, lemon juice and cook for 10 to 15 minutes.
Check the seasoning and add the fresh cooking cream to it and remove from flame.
FOR THE YOGHURT SAUCE
Hung the curd if you do not get yoghurt. In a bowl add yoghurt, salt, chat masala, sugar and check the seasoning.
This can be replaced by cashew sauce, a substitute to lactose free. Boil the cashews and grind it into a fine paste.
In a bowl add honey, cashew paste, salt, chat masala and stir it up and serve with the mille-feuille topping.
Arrange one layer of puff and apply yoghurt sauce or cashew sauce and cook chicken and place one more puff sheet on top and proceed the same and keep one more sheet and top and pipe cashew mayo or yoghurt sauce on top layer and sprinkle some roasted nuts of your choice.