Profiteroles with chicken liver pate
12 servings
120 minutes
Profiteroles with chicken liver pâté are an exquisite dish of French cuisine that combines airy dough and a tender, velvety pâté. Originally appearing in France as a light appetizer, profiteroles have taken on many variations, but the combination with liver pâté gives them a rich flavor with delicate notes of butter and spices. The crispy shell of the profiteroles hides a soft, delicate filling that melts in your mouth, leaving a pleasant aftertaste. These miniature treats are perfect for festive tables, dinner parties, or romantic evenings with a glass of red wine. Served chilled to fully reveal the flavor, adding even more sophistication to the dish. A classic of French gastronomy that can enchant even the most discerning gourmets.
1
Prepare all the ingredients.
2
Pour 1 cup of water (250 ml) into a thick-bottomed pot, add 125 grams 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 for 2-3 minutes while constantly stirring.
- Water: 1 glass
- Butter: 175 g
- Salt: to taste
- Wheat flour: 1 glass
3
Remove from heat, stir, cool to a warm state, and add eggs one by one, mixing thoroughly.
- Chicken egg: 5 piece
4
Once the dough starts to stretch, stop adding eggs. Usually, this is 4-5 eggs.
5
Using a piping bag or a teaspoon, place the dough on a baking sheet lined with a silicone mat or parchment paper. Put the baking sheet in an oven preheated to 185 degrees. After 15 minutes, when the profiteroles rise and brown, reduce the temperature to 160 degrees. Do not open the oven. Bake for another 25 minutes.
6
Remove the profiteroles and place them to cool.
7
Wash the liver, clean it from fat and membranes, salt and pepper.
- Chicken liver: 500 g
- Salt: to taste
- Ground black pepper: to taste
8
Peel the onion and chop it finely.
- Onion: 1 head
9
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
10
Sauté onion and carrot in vegetable oil until translucent.
- Vegetable oil: 30 ml
11
Add the liver, sauté the ingredients, stirring regularly, until cooked for 10-15 minutes.
- Chicken liver: 500 g
12
Transfer the ingredients to a bowl, blend everything with an immersion blender until creamy, add 50 grams of butter, and blend again.
- Butter: 175 g
13
Cut each profiterole from one side and fill it with pâté. Place the profiteroles in the refrigerator to stabilize.
14
Serve as a cold appetizer.
