Prepare the Chicken: Season Chicken with smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Sous vide chicken breasts at 165°F (74°C) for 1 hour. Shred the chicken.
Make the Sauce: In a saucepan, combine all Sauce ingredients. Heat over medium heat until butter is melted and sauce is well combined.
Toss the Chicken: Add shredded chicken to the Sauce and toss to coat evenly.
Prepare the Mac and Cheese: Cook shell pasta according to package directions. Drain. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in heavy cream until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in cheddar, Gorgonzola, and Parmesan cheeses until melted and smooth. Season with salt and white pepper.
Make the Funnel Cake: In a bowl, whisk together brioche flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg yolk, and vanilla bean paste. Add wet ingredients to dry ingredients and whisk until just combined.
Fry the Funnel Cake: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Pour batter into hot oil in a circular motion to create funnel cake shapes. Fry for 2-3 minutes per side, or until golden brown. Drain on paper towels and dust with powdered sugar.
Assemble the Sandwich: Place a funnel cake on a plate. Top with a generous portion of Mac and Cheese, followed by the Buffalo Chicken. Cover with the second funnel cake. Serve immediately.
Ingredients
4
1 lb450 gChicken breast
1 tbsp15 mLSmoked paprika
1 tsp5 mLGarlic powder
1/2 tsp2.5 mLCayenne pepper
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLFrank's RedHot sauce
2 tbsp30 mLUnsalted butter
1 tbsp15 mLWhite wine vinegar
1 tsp5 mLWorcestershire sauce
1 lb450 gShell pasta
1/4 cup60 mLUnsalted butter
1/4 cup30 mLAll-purpose flour
3 cups720 mLHeavy cream
1 cup120 gSharp cheddar cheese
1/2 cup60 gGorgonzola cheese
1/4 cup30 gGrated Parmesan cheese
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLWhite pepper
1 1/2 cups190 gBrioche flour
2 tbsp30 mLGranulated sugar
2 tsp10 mLBaking powder
1/4 tsp1.25 mLSalt
1 cup240 mLWhole milk
11Large egg yolk
1 tsp5 mLVanilla bean paste
Vegetable oilN/AFor frying
Powdered sugarN/AFor dusting
Equipment
Large pot
Saucepan
Whisk
Deep fryer or large pot for frying
Mixing bowls
Sous vide immersion circulator
Instructions
Prepare the Chicken: Season Chicken with smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Sous vide chicken breasts at 165°F (74°C) for 1 hour. Shred the chicken.
Make the Sauce: In a saucepan, combine all Sauce ingredients. Heat over medium heat until butter is melted and sauce is well combined.
Toss the Chicken: Add shredded chicken to the Sauce and toss to coat evenly.
Prepare the Mac and Cheese: Cook shell pasta according to package directions. Drain. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in heavy cream until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in cheddar, Gorgonzola, and Parmesan cheeses until melted and smooth. Season with salt and white pepper.
Make the Funnel Cake: In a bowl, whisk together brioche flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg yolk, and vanilla bean paste. Add wet ingredients to dry ingredients and whisk until just combined.
Fry the Funnel Cake: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Pour batter into hot oil in a circular motion to create funnel cake shapes. Fry for 2-3 minutes per side, or until golden brown. Drain on paper towels and dust with powdered sugar.
Assemble the Sandwich: Place a funnel cake on a plate. Top with a generous portion of Mac and Cheese, followed by the Buffalo Chicken. Cover with the second funnel cake. Serve immediately.
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