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: