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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 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
Filling
Cook Time 30 minutes
Servings
Ingredients
The dough custard
Filling
Instructions
  1. 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.
    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.
  2. Mix the custard dough well, remove from the stove.
    Mix the custard dough well, remove from the stove.
  3. Alternately add the eggs one by one, after each kneading the dough well. You can use a mixer.
    Alternately add the eggs one by one, after each kneading the dough well. You can use a mixer.
  4. 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.
    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.
  5. To prepare the filling, fry the onion and mushrooms in oil until soft.
    To prepare the filling, fry the onion and mushrooms in oil until soft.
  6. Add the prepared chicken liver and fry until tender.
    Add the prepared chicken liver and fry until tender.
  7. 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.
    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.
  8. Grind the finished paste into a puree.
    Grind the finished paste into a puree.
  9. Then cut off the tops of the cooled profiteroles, fill with paste and you can serve.
    Then cut off the tops of the cooled profiteroles, fill with paste and you can serve.

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