Chicken Liver Profiteroles

Ingredients

Flour 180 g

Butter 100 g

Eggs 4

Water 250 ml

Chicken (liver) 350 g

Onion 1

Carrot 1

Sour cream 4 tbsp

Salt 1 tsp

Ground black pepper 0.3 tsp

In a small saucepan, bring water to a boil, add butter and salt (0.5 tsp). Reduce heat slightly, add flour, and mix thoroughly to avoid lumps. Cook for another 2-3 minutes, then set the saucepan aside to cool slightly. Beat in the eggs one at a time, mixing thoroughly.

Grease a baking sheet with butter. Using a tablespoon, drop the dough into balls the size of a large walnut. Preheat the oven to 180°C. Bake the profiteroles for 35-40 minutes, until golden brown.

Rinse the chicken livers and remove the veins. Fry in vegetable oil. Finely chop the onion and grate the carrots. Place the vegetables in the pan with the livers. Season with salt and pepper to taste.

Cook for another 5-7 minutes, stirring frequently. Puree the livers in a blender and add sour cream. Add salt if necessary.

Cut the cooled profiteroles in half, fill with the filling, and press the halves together. Decorate to taste.

Bon appétit!