Liver Profiteroles
by Editorial Staff
A recipe for profiteroles stuffed with pork liver pate, which will definitely delight lovers of delicious and hearty snacks. These small stuffed biscuit buns are great for breakfast or a long drive.
Cook: 1 hour 10 mins
Servings: 6
Ingredients
For the test:
- Flour – 180 g
- Butter – 100 g
- Eggs – 3 pcs.
- Salt – 1/3 teaspoon
For filling:
- Pork liver – 400 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Butter – 50 g
- Vegetable oil – 3 tbsp
- Salt to taste
Directions
- Before preparing profiteroles with liver filling, we prepare all the necessary products. My pork liver, remove the film. We clean the onions and carrots. Butter for liver pâté (50 g) should be very soft, so we take it out of the refrigerator beforehand.
- Cut the liver into arbitrary pieces, set to cook in salted water. Cooking time is 20 minutes, starting from the moment of boiling.
- Pour 1 glass of water into a saucepan, add 100 grams of butter, cut into pieces, and a pinch of salt. We put the pan on the fire, bring the liquid to a boil. The butter should melt completely.
- Remove the pan from the heat. Pour in all the flour immediately.
- Vigorously stir the contents of the pan with a wooden spoon until the choux pastry comes off very well from the sides of the pan. Let the dough cool down to room temperature for a while.
- Drive eggs into the cooled choux pastry one by one, stirring very well with a spoon each time. You should get a homogeneous viscous mass.
- We turn on the oven, let it heat up to 180 degrees. Fill a confectionery syringe with an arbitrary nozzle with dough.
- Cover the baking sheet with food parchment. Place the profiteroles on the parchment with a syringe at a distance of about 3 cm from each other. Bake the profiteroles in an oven heated to 180 degrees for 30 minutes.
- During this time, we will prepare the filling. Rub the carrots on a coarse grater. Finely chop the onion.
- Heat a frying pan with vegetable oil over medium heat. Fry the carrots and onions until soft (about 5-7 minutes).
- We pass the boiled liver and fried vegetables through a meat grinder. Add a piece of softened butter (50 grams), salt a little. Stir the liver pâté until soft, homogeneous.
- We take out a baking sheet with ready-made profiteroles from the oven.
- We fill the pastry syringe with liver pate. The attachment should be the same as in the photo. We pierce the profiteroles with the rod of the nozzle and fill them with the filling.
- If the profiteroles with the filling are cut into two parts, then we get the following picture.
- Put the stuffed profiteroles with liver on a dish and serve.
Bon Appetit!
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