Let’s make Chicken Liver Profiteroles.
Ingredients:
- All-purpose flour: 180g
- Unsalted butter: 100g
- Eggs: 4
- Water: 250ml
- Chicken liver: 350g
- Onion: 1
- Carrot: 1
- Sour cream: 4 tbsp
- Salt: 1 tsp
- Black pepper: 0.3 tsp
Instructions:
- Make the pastry: In a small saucepan, bring water, butter, and ½ teaspoon of salt to a boil. Reduce heat, add flour, and whisk vigorously until smooth. Cook for 2-3 more minutes, then remove from heat and let cool slightly. Beat in eggs one at a time, mixing well after each addition.
- Bake the profiteroles: Grease a baking sheet. Drop the pastry by tablespoons onto the sheet, shaping them into walnut-sized balls. Preheat oven to 180°C (350°F). Bake for 35-40 minutes, or until golden brown.
- Prepare the filling: Rinse the chicken liver and remove any veins. Sauté in oil. Finely chop the onion and grate the carrot. Add to the pan with the liver. Season with salt and pepper to taste. Cook for another 5-7 minutes, stirring frequently. Puree the liver mixture in a blender and stir in the sour cream. Add more salt if needed.
- Assemble the profiteroles: Cut the cooled profiteroles in half. Fill with the chicken liver filling and sandwich together. Decorate as desired.
Your chicken liver profiteroles are ready! Enjoy!
