Cooking Instructions
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Step 1
Bake
Puff Pastry (6)
according to package instructions.
Step 2
Meanwhile, reduce
Heavy Cream (240 mL)
until thickened.
Step 3
Add
Sauce Veloute (85 g)
.
Step 4
Cut the
Boneless, Skinless Chicken Breasts (2)
into cubes.
Step 5
Add the chicken to the sauce mixture and heat through.
Step 6
Melt
Butter (1/2 stick)
.
Step 7
In a mixing bowl, whisk the
Egg (1)
,
Water (15 mL)
, juice from
Lemon (1)
,
Sriracha (to taste)
, and
Kosher Salt (to taste)
in a water bath until the egg mixture becomes creamy.
Step 8
Add the warm butter in tiny increments. If the sauce becomes too thick, add more water; if the sauce is too thin, add more butter.
Step 9
Remove the top of the pastry shells and fill the cavities with the chicken salpicon.
