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
- 100 gram Flour
- 100 ml Vegetable oil
- 100 ml Water
- 3 pieces Egg
Filling
- 500 gram Chicken liver
- 400 gram Champignons
- 25 gram Butter
- 1 piece Onion
- 2 tablespoons Soy sauce
- 1 teaspoon Balsamic
- 1 pinch Black pepper
- 1 pinch Nutmeg
Ingredients
The dough custard
Filling
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Instructions
- 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.
- Mix well the custard dough, remove from the stove.
- Alternately, one add the eggs, after each well kneading the dough. You can use the mixer.
- 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.
- To prepare the filling in oil, fry onions and mushrooms until soft.
- Add prepared chicken liver and fry until tender.
- 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.
- Ready paste grind into a puree.
- Then at the cooled profiteroles to cut off tops, to fill with paste and it is possible to give.
