Savoury profiteroles with chicken liver pâté and quince marmalade

October 16, 2014 (Last Updated: January 11, 2019)

 

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Savoury profiteroles with chicken liver pâté and quince marmalade

Ingredients

  • 250ml (1 cup) water or milk
  • 150g (1 cup) plain flour, sifted
  • 80g butter, at room temperature, chopped
  • 3 eggs, at room temperature, lightly beaten
  • 15ml (1 tbsp) fresh rosemary, chives and thyme, finely chopped
  • fresh chive strands, halved, to garnish
  • CHICKEN LIVER PÂTÉ
  • 500g chicken livers
  • 30ml (2 tbsp) oil
  • ½ shallot or small spring onion, diced
  • 1 sprig of fresh thyme
  • ½ shot (about 15ml or 1 tbsp) brandy
  • ½ shot (about 15ml or 1 tbsp) port
  • 250g butter, cubed
  • 50ml cream
  • salt and freshly ground black pepper, to taste
  • quince marmalade, to garnish

Instructions

1

For the savoury profiteroles, follow the recipe for the sweet profiteroles, omitting the sugar and adding the finely chopped herbs after you’ve added the egg to the dough.

2

For the pâté, wash and clean the livers. Sauté the livers in a pan with the oil, shallots and thyme. When cooked, add brandy and port. Blitz the liver mixture in a blender until smooth.

3

Add the butter and cream while continuously blitzing.

4

Lastly, add the salt and pepper then pass the mixture through a sieve to strain any remaining pieces.

5

Place the mixture in a container and refrigerate (preferably overnight) to set.

6

When the pâté is set, spoon it into a piping bag and use as a filling for the savoury profiteroles.

7

Cut the profiteroles in half and pipe the pâté onto each base, adding a little quince marmalade on top. Cover with the upper half of the profiteroles and garnish each profiterole with a chive strand.

Notes

To keep the shape uniform, bake the profiteroles in a mini-muffin tin.

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October 16, 2014 (Last Updated: January 11, 2019) By
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