I want to offer you a simple, but nevertheless delicious snack for the festive table. Mini profiterole in such eateries is ideal for a buffet table or as an aperitif. From this amount of ingredients, about 50 mini-puffs with stuffing are obtained.
| 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 by preparing the dough for profiteroles. To do this, pour water and vegetable oil into a saucepan, bring to a boil and, without removing from the heat, add the sifted flour with constant stirring.
- Mix the custard dough well, remove from the stove.
- Alternately add the eggs one by one, after each kneading the dough well. You can use a mixer.
- Smooth out a homogeneous dough, put it in a pastry bag and set off small profiteroles, not forgetting to leave a small distance between them. the baking sheet should be covered with parchment. Bake the puffs for 10-12 minutes at 220 gr. and 15-20 minutes at 160 gr. Important! The oven should be preheated in advance, and in the process of baking profiteroles, you can not open the oven door!! Ready-made cakes to cool.
- To prepare the filling, fry the onion and mushrooms in oil until soft.
- Add the prepared chicken liver and fry until tender.
- Season to taste with pepper, nutmeg. Pour soy sauce and balsamic sauce, mix. Put on the stove, bring to a boil and remove from the stove. I don't add salt, I have enough soy sauce, so you try the filling and add it to your taste.
- Grind the finished paste into a puree.
- Then cut off the tops of the cooled profiteroles, fill with paste and you can serve.
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