Profiteroles with Chicken Liver

Appetizers | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Profiteroles with Chicken Liver

Ingredients

Butter - 7.9 oz
Wheat Flour - 10.6 oz
Chicken Liver - 15.9 oz
Farm fresh eggs - 8 pieces
Onion - 1 head
Salt - to taste
Ground Black Pepper - to taste
Thyme - to taste
Nutmeg - to taste
White Vermouth - 6 tablespoons

Step by Step guide

Step 1

Melt 100 g of butter in 250 ml of boiling water. Add flour and salt, and stir the dough over medium heat until it forms a single lump. Slightly cool the dough, beat in the eggs, and mix well.

Step 2

Preheat the oven to 180°C (350°F). Grease a baking sheet and dust it with flour. Spoon the dough onto the baking sheet, forming profiteroles. Bake the pastries on the middle rack for about 30 minutes. Cool the finished profiteroles and cut off the tops.

Step 3

Chop the onion and sauté it in butter. Pat the liver dry with paper towels, chop it, add it to the onion, and sauté. Then add vermouth, season with thyme, salt, nutmeg, and pepper, and simmer for 30 minutes.

Step 4

Cool the cooked liver and blend it with the liquid and butter in a blender.

Step 5

Combine the liver with the juices in a blender, gradually adding the remaining softened butter while the machine is running. Fill the profiteroles with the liver cream.