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Print Recipe
Profiteroles with Chicken Liver Pate Recipe
I want to offer you a simple, but nevertheless delicious snack for the holiday table. Such eateries mini profiterole is perfect for buffet table or as aperitif snack. From this quantity of ingredients makes about 50 mini cream puffs with filling.
Cook Time 30 minutes
Servings
Ingredients
The dough custard
Filling
Cook Time 30 minutes
Servings
Ingredients
The dough custard
Filling
Instructions
  1. Let's start with the preparation of dough for profiteroles. To do this, pour water and vegetable oil into a saucepan, bring to a boil and without removing from heat with constant stirring pour the sifted flour.
    Let's start with the preparation of dough for profiteroles.
To do this, pour water and vegetable oil into a saucepan, bring to a boil and without removing from heat with constant stirring pour the sifted flour.
  2. Mix well the custard dough, remove from the stove.
    Mix well the custard dough, remove from the stove.
  3. Alternately, one add the eggs, after each well kneading the dough. You can use the mixer.
    Alternately, one add the eggs, after each well kneading the dough. You can use the mixer.
  4. Smooth homogeneous dough placed in a pastry bag and otsadit small profiteroles, do not forget to leave a small distance between them. the pan should cover with parchment. Bake the puffs for 10-12 minutes at 220 g and 15-20 min at 160 gr. Important! The oven should be preheated well in advance and during the baking process of profiteroles, you cannot open the oven door!! The finished cakes to cool.
    Smooth homogeneous dough placed in a pastry bag and otsadit small profiteroles, do not forget to leave a small distance between them. the pan should cover with parchment.
Bake the puffs for 10-12 minutes at 220 g and 15-20 min at 160 gr.
Important! The oven should be preheated well in advance and during the baking process of profiteroles, you cannot open the oven door!!
The finished cakes to cool.
  5. To prepare the filling in oil, fry onions and mushrooms until soft.
    To prepare the filling in oil, fry onions and mushrooms until soft.
  6. Add prepared chicken liver and fry until tender.
    Add prepared chicken liver and fry until tender.
  7. Season to taste with pepper, nutmeg. Pour in the soy sauce and balsamic sauce, stir. Put on the stove, bring to a boil and remove from the stove. Salt I do not add, I have enough soy sauce, so you try the filling and add to your taste.
    Season to taste with pepper, nutmeg. Pour in the soy sauce and balsamic sauce, stir. Put on the stove, bring to a boil and remove from the stove.
Salt I do not add, I have enough soy sauce, so you try the filling and add to your taste.
  8. Ready paste grind into a puree.
    Ready paste grind into a puree.
  9. Then at the cooled profiteroles to cut off tops, to fill with paste and it is possible to give.
    Then at the cooled profiteroles to cut off tops, to fill with paste and it is possible to give.

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