Puff Pastry (6)
according to package instructions.
Heavy Cream (1 cup)
Sauce Veloute (1/3 cup)
Boneless, Skinless Chicken Breasts (2)
Add the chicken to the sauce mixture and heat through.
Butter (1/2 stick)
In a mixing bowl, whisk the
Water (1 Tbsp)
, juice from
Sriracha (to taste)
Kosher Salt (to taste)
in a water bath until the egg mixture becomes creamy.
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.
Remove the top of the pastry shells and fill the cavities with the chicken salpicon.