🍴 Minis-cakes salés du délices

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, 🍴 Minis-cakes salés du délices. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

🍴 Minis-cakes salés du délices is one of the most well liked of recent trending meals in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They are nice and they look fantastic. 🍴 Minis-cakes salés du délices is something that I have loved my entire life.

Many things affect the quality of taste from 🍴 Minis-cakes salés du délices, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🍴 Minis-cakes salés du délices delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 🍴 Minis-cakes salés du délices is Pour 6 à 10 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 🍴 Minis-cakes salés du délices estimated approx 20-30 minutes.

To begin with this recipe, we must prepare a few components. You can cook 🍴 Minis-cakes salés du délices using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make 🍴 Minis-cakes salés du délices:

1. 270 g chou-fleur
2. 01 cube de bouillon de volaille
3. 60ml de bouillon
4. 200 g farine
5. 50 g de maïzena
6. 01 sachet de levure chimique
7. Épices: Ail en poudre
8. Piment de Cayenne
9. épices Italienne
10. 125 g yaourt grec
11. 45 ml d'huile d'olive
12. 01 échalote
13. 02 tranches de blanc de poulet
14. 01 cuillère à café sauce soja
15. 43 g reblochon
16. du gruyère
17. 03 œufs

Instructions to make to make 🍴 Minis-cakes salés du délices

1. Dans un premier temps faites cuire vos chou-fleur dans une casserole d'eau bouillante avec le cube de bouillon de volaille.
2. Dans un cul de poule, mélanger la farine la maïzena et la levure avec les œufs, les épices et le yaourt grec.
3. Une fois vos légumes cuits égouttez-les en gardant 60ml de bouillon. Dans le cul de poule, verser le bouillon ainsi que l'huile d'olive et la sauce soja puis mélanger à nouveau.
4. Éplucher et émincer votre échalote, ajoutez-le à la préparation avec vos tranches de blanc de poulet couper en morceaux ainsi que vos chou-fleur couper en petits morceaux et du gruyère. Mélanger correctement le tout.
5. Verser ensuite la préparation dans un moule à mini-cake en plaçant dans chaque un petit morceau de reblochon au milieu. Enfourner au four à 180°C durant 20 à 30 minutes.

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