Profiteroles with chicken liver pate

Begin by making the dough for the profiteroles. Pour the water and the oil into a saucepan, bring it to the boil, pour in the sifted flour, stirring all the time while keeping it on the heat.

Stir well to mix the custard dough, remove from heat.

Add eggs, one at a time, kneading the dough well after each one. You can use a mixer.

Put the smooth and homogeneous pastry into a piping bag and pipe small profiteroles, making sure to leave a little space between them. Line a baking tray with parchment. Bake the profiteroles for 10-12 minutes at 220g and 15-20 minutes at 160g. Important! The oven must be preheated well in advance and the oven door must not be opened while the profiteroles are baking!! Let the ready cakes cool.

For the filling fry onion and mushrooms in butter until soft.

Add chicken liver and fry until soft.

Season to taste with pepper, nutmeg and season to taste. Pour in soy sauce and balsamic sauce and stir. Place on stove, bring to a boil and remove from stove. I do not add salt, soy sauce is enough for me, so you should taste the filling and add according to your taste.

Mashed potato the ready pâté into a purée. Cool.

Then cut the tops off the cooled profiteroles, fill them with the pâté and serve. Enjoy!!! Happy Holidays!!