Profiteroles with chicken liver
12 servings
60 minutes
Profiteroles with chicken liver are an exquisite dish of Italian cuisine, combining the tenderness of airy dough and the rich flavor of liver cream. This recipe is rooted in the European tradition of creating appetizers, where the combination of a crispy shell and soft filling is valued for its textural contrast. The chicken liver filling, enriched with vermouth, thyme, and nutmeg, acquires a refined taste with subtle spicy and wine notes. Profiteroles are perfect for elegant dinners, festive gatherings, or as an elegant appetizer to a glass of white wine. The harmony of creamy dough and rich filling makes them a true gastronomic gem that can impress even the most discerning gourmets.
1
Melt 100 g of butter in 250 ml of boiling water. Add flour and salt, and mix the dough over medium heat until it forms a single lump. Slightly cool the dough, beat in the eggs, and mix.
- Butter: 225 g
- Wheat flour: 300 g
- Salt: to taste
- Chicken egg: 8 pieces
2
Preheat the oven to 180°C. Grease the baking tray and sprinkle with flour. Spoon the dough onto the tray to form profiteroles. Bake the pastries on the middle rack for about 30 minutes. Cool the finished ones and cut off the tops.
- Butter: 225 g
- Wheat flour: 300 g
3
Chop the onion and sauté in butter. Pat the liver dry with paper towels, cut it, add to the onion, and sauté. Then add vermouth, season with thyme, salt, nutmeg, and pepper, and simmer for 30 minutes.
- Onion: 1 head
- Butter: 225 g
- Chicken liver: 450 g
- Vermouth: 6 tablespoons
- Thyme: to taste
- Salt: to taste
- Nutmeg: to taste
- Ground black pepper: to taste
4
Cool the cooked liver and blend it with the liquid and butter.
- Chicken liver: 450 g
- Butter: 225 g
5
Blend the liver with the juices, gradually adding the remaining softened butter without turning off the machine. Fill the profiteroles with the liver cream.
- Chicken liver: 450 g
- Butter: 225 g