Cake au poulet et à l’estragon



3 eggs + 150 gr (0,33 lbs) flour + ½ sachet yeast + 100 gr (0,22 lbs) sunflower oil 125 g (0,27 lbs) whole milk + 100 g (0,22 lbs) grated cheese + 1 sachet of yeast + 2 pinches of salt 200 g (0,44 lbs) skinless chicken breast + 50 g (0,11 lbs) tarragon + 1 shallot 1 hazelnut butter ½ salt + 1 tsp sunflower oil + 2 pinches pepper


* Preheat the oven to 180°C-358.

* Slice the shallot and brown with butter and CS oil in the pan for 5 minutes.

* Add strips of chicken breast, salt, pepper and sauté for 5 minutes.

* Chop the tarragon on top and stir.

* Place the whisk in the bowl, the eggs, the flour and the yeast and mix for 1 minute

lives. 3.

* Remove whisk, set 30 sec. speed 6 and add the milk, oil and gruyère

grated through the orifice.

* Add shallot-chicken mixture and mix 1 min speed 1.

* Pour into the pan and bake for 45 minutes.

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