Custard buns stuffed with tender chicken

Ingredients:

Boiled chicken fillet - '50
Cheesei Fetaki - '40
Cheese Adyghe - '40
Eggi boiled - 1.5 pc.
Creami 33% - 20 g.
Pickles - '40
Iceberg lettuce - 20 g

For profiteroles p / f (30 pcs.)

Margarinei cream - 100 g
Egg - 2 pcs.
Flouri - 100 g
Water - 150 grams
Salti - 3 yrs

The cooking process:

Profiteroles incision, from cream, each put in a nest of lettuce leaf.

For profiteroles p / f:

Boil water, salt and melted margarine in it, to give back to a boil, boil the flour, boil for 3-4 minutes. stirring constantly. Cool, drive egg teaspoon sformovat profiteroles, bake in oven for 15-20 minutes.

For the cream of chicken p / f:

Mixi all ingredients except pickles. Split in a blender until smooth. Finely chop the cucumbers, put in the cream.