How To Cook Salty Eclairs With Liver Pate And Pickles - Recipe

Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Salty Eclairs With Liver Pate And Pickles - Recipe

Learn how to cook "Salty eclairs with liver pate and pickles". Delicious recipe.

Necessary products

For the stuffing:

4 hard-boiled egg yolks
150 grams of natural thick yogurt
600 grams of liver pate
4 pickles or fresh gherkins a
pinch of grated nutmeg

For the dough:

75 grams of butter
250 milliliters of water
4 eggs
1 tablespoon sugar
150 grams of flour
salt and pepper

Method of preparation :

Heat the water in a suitable pan and put the butter in it, cut into pieces. Season with salt and ground black pepper to taste, add sugar. Bring the combination to a boil and gradually add the flour, stirring constantly, so that no lumps form. After 3-4 minutes, remove the pan from the heat and wait for the dough to cool slightly. Then beat the eggs one by one directly with it, stirring well after adding each.

The result is a thick dough. Remove the pan from the heat.

Using a pastry syringe, form eclairs about 10-12 cm long in a tray whose bottom you have covered with parchment.

Bake them in the oven at 200 degrees for about 25-30 minutes, then wait for them to cool completely.

Meanwhile, make the filling.

Finely chop the cucumbers and mix them with the cooked egg yolks. Add the pate, season with salt, pepper and grated nutmeg to taste. Finally add the yogurt and stir. Then beat with a mixer and fill the eclairs with a pastry syringe.

Put the finished appetizer in the refrigerator for a while before serving.

Enjoy your meal!

How To Cook Salty Eclairs With Liver Pate And Pickles - Recipe

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