Savoury profiteroles with chicken liver pâté and quince marmalade – Food & Home Magazine
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
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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
- freshly ground black pepper
- quince marmalade, to garnish
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