Savory Choux with Craquelin and Liver Mousse - recipe with photo

Savory Choux with Craquelin and Liver Mousse

I present to you a savory version of choux with craquelin. The light sweet taste of the decorative layer only highlights the flavor of the liver and salty cheese, creating a harmonious combination. This amount of ingredients makes 30-40 pieces.

Total cooking time
not set
Number of servings
30
Recipe difficulty
4 / 5
Nut free Halal Kosher

Ingredients

for 30 servings

  • butter 100 g
  • water 250 ml
  • eggs 4
  • flour 180 g
  • 1/2 tsp salt
  • butter 100 g
  • sugar 70 g
  • flour 100 g
  • chicken liver 300 g
  • onion 100 g
  • carrot 100 g
  • sour cream 2-3 tbsp
  • salt
  • vegetable oil
  • cream cheese 150 g

Instructions

Preparing the craquelin

Step 1 of 36

Combine the flour and sugar.

Step 2 of 36

Add the crushed butter.

Step 3 of 36

Mix the components.

Step 4 of 36

Roll the mixture into a ball.

Step 5 of 36

Roll the ball into a flat disc on parchment paper.

Step 6 of 36

Cover the top with another sheet of baking paper.

Step 7 of 36

Roll out the layer to a thickness of about 2 mm.

Step 8 of 36

Remove the top sheet. Cut circles about 5 cm in diameter from the dough. Scraps can be reused by rolling them out and cutting new circles. Place the pieces in the freezer (they can stay on the parchment) while the dough is being prepared.

Choux Pastry Preparation

Step 9 of 36

Bring the water to a boil.

Step 10 of 36

Add the salt and butter.

Step 11 of 36

Bring to a boil again.

Step 12 of 36

Stir in the flour into the boiling liquid.

Step 13 of 36

Mix thoroughly. Cook for 2 minutes.

Step 14 of 36

Let the mixture cool slightly.

Step 15 of 36

Add one egg.

Step 16 of 36

Mix.

Step 17 of 36

Add the second egg.

Step 18 of 36

Mix.

Step 19 of 36

Gradually add all the eggs in this manner.

Step 20 of 36

Transfer the resulting dough into a pastry bag.

Step 21 of 36

Pipe the dough into circles about 3 cm in diameter.

Step 22 of 36

Place a frozen craquelin disc on top of each piece, pressing it down slightly.

Step 23 of 36

Place in an oven preheated to 180 degrees. Bake for 30–35 minutes. It is important not to open the door during the process.

Mousse Preparation

Step 24 of 36

Dice the onion.

Step 25 of 36

Grate the carrot using a medium grater.

Step 26 of 36

Sauté the onion in vegetable oil.

Step 27 of 36

Add the carrots and sauté.

Step 28 of 36

Add the liver and salt.

Step 29 of 36

Fry until done (liver cooks quickly). Let it cool.

Step 30 of 36

Transfer the mixture to a blender and blend.

Step 31 of 36

Add sour cream.

Step 32 of 36

Mix.

Step 33 of 36

Cut the tops off the finished choux.

Step 34 of 36

Fill them with mousse.

Step 35 of 36

Place cheese on top of the mousse.

Step 36 of 36

Cover the piece with the cut lid.

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