Profiteroles with Chicken Liver Pâté
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Profiteroles with Chicken Liver Pâté
Ingredients
- Wheat Flour - 1 cup
- Butter - 6.2 oz
- Chocolate eggs - 5 pieces
- Water - 1 cup
- Chicken Liver - 17.6 oz
- Carrot - 1 piece
- Onion - 1 head
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
In a saucepan with a thick bottom, pour in 1 cup of water (250 ml), add 125 g of butter, 1/4 teaspoon of salt, and bring to a boil. As soon as the water boils and the butter melts, immediately add all the flour and cook, stirring constantly, for 2–3 minutes.
Step 3
Remove from heat, stir, let cool to a warm state, and add the eggs one at a time, mixing thoroughly.
Step 4
Once the dough starts to stretch, stop adding eggs. Usually, this is 4–5 eggs.
Step 5
Using a piping bag or a teaspoon, place the dough on a baking sheet lined with a silicone mat or parchment paper. Place the baking sheet in an oven preheated to 365°F. After 15 minutes, when the profiteroles rise and turn golden, reduce the temperature to 320°F. Do not open the oven. Bake for another 25 minutes.
Step 6
Remove the profiteroles and let them cool.
Step 7
Wash the liver, remove fat and membranes, season with salt and pepper.
Step 8
Peel and finely chop the onion.
Step 9
Peel the carrot and grate it on a coarse grater.
Step 10
Sauté the onion and carrot in vegetable oil until translucent.
Step 11
Add the liver and fry the ingredients, stirring regularly, until cooked for 10–15 minutes.
Step 12
Transfer the ingredients to a bowl, blend everything with an immersion blender until creamy, add 50 g of butter, and blend again.
Step 13
Cut each profiterole from one side and fill it with the pâté. Place the profiteroles in the refrigerator to stabilize.
Step 14
Serve as a cold appetizer.
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