I made the Deluxe version of the choux pastry using bread flour and more egg whites. I like how fluffy they turned out to be.
I filled these with different flavor ice cream.. esp. in the hot weather, ice-cream is the best dessert isn't it? :D Mango, Green Tea with Red Bean, Rum & Raisin flavors.. After the wedding dessert table thingy I did last weekend or was it 2 weekends ago?...my freezer for once was empty and thus I filled it with lots of ice-cream.. hee hee..
But since this is Savory cream puffs..I have to attempt to make the liver pate..faux gras..
Making of chicken liver faux gras.
Chicken liver is very cheap here..I got whole lot of liver for only $1 which included 3 hearts that I threw away.
Saute the onions with butter... then add cream and seasoning and more butter
Add liver and blend... turn into a not very pleasant color.
After I strained into a corning ware and steam bake it for 30 mins.
Making of Choux Pastry.
I used hand to mix in and made double recipe since one batch of recipe seems too little.
You need a good arm strength for this...
Pipe onto floured baking tray..
All baked! :D
So here's the liver faux gras after chilling in the fridge till next day. I couldn't stand the smell of it after it was baked. During baking, it smells good. But not after. I wonder why?
The color turned even uglier when exposed to air. Seems like it oxidises. I learnt something new!
When I dig into the pate underneath is pink.. but after 5 mins standing, the area exposed to air will turn grey.
After chilling, the weird smell seems to have gone away.
I tried and it was a bit too rich for me. A tiny bit goes a long way.
Perhaps should mix in whipped cream to lighten it? Or add something?
Since nobody else wanted to try it, I decided not to make the port caramel.
I think this faux gras is good as a sandwich spread but not as a filling. As sandwich spread you can spread thinly. But as a filling, you need quite substantial amount of it. Or maybe it's just me..
I think I need to try with the Foie Gras instead..:D