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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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