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Makes
US | Metric
Ingredients
Choux Buns
  • 200 ml Cold water
  • 4 tsps Caster sugar
  • 85 g Unsalted butter
  • 115 g Plain flour
  • 3 Medium eggs, beaten
  • 1 Pinch of salt
Chicken Liver Pate
  • 350 g Unsalted Butter
  • 4 Cloves crushed garlic
  • 3 Sprigs of thyme
  • 2 Banana shallots, finely diced
  • 3 tbsps Madeira or brandy
  • 400 g Chicken livers
  • 100 ml Double cream
  • Fresh chives
Caramelised Onions
  • 2 Red onions
  • 1 tbsp Butter
  • 3 tbsps Soft brown sugar
  • 3 tbsps Balsamic vinegar
  • Pinch of salt
Choux Buns filled with Chicken Liver Pate topped with Caramelized Onions & Chive Choux Buns filled with Chicken Liver Pate topped with Caramelized Onions & Chive

Choux Buns filled with Chicken Liver Pate topped with Caramelized Onions & Chive

A great way to serve pate as a canape!

Prep 40 minutes
Total 1 hour 30 minutes

Choux Buns:

  • Preheat the oven to 200℃
  • Place the water, sugar and butter into a large saucepan and heat gently until the butter has melted.
  • Turn up the heat, then quickly pour in the flour and salt all in one go.
  • Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
  • Beat in the eggs, a little at a time, until the mixture is smooth and glossy.
  • Line a baking tray with baking paper. Using a piping bag and plain 1 cm nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
  • Just before placing in the oven, sprinkle over a little water using your fingers. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the choux buns are too pale they will become soggy when cool.
  • Remove from the oven. Prick the base of each bun with a skewer and place onto a cooling rack until ready to use.

Chicken Liver Pate:

  • Heat the butter in a pan with the shallots, garlic and thyme. Cook for about 10 to 15 minutes until the onions have completely softened.
  • Add the livers and cook until brown on the outside but still a little pink in the middle.
  • Add the brandy and flambe.
  • Now add to a food processor and blitz until completely smooth. Slowly add the cream while continuing to blitz. Season with salt and pepper to taste.

Caramelised Onions:

  • Heat the the butter in pan and add the red onion. Fry until completely soft.
  • Add the sugar, salt and balsamic, turn down the heat and leave to bubble away for about 25 minutes until thick and sticky.





Choux Buns filled with Chicken Liver Pate topped with Caramelized Onions & Chive Choux Buns filled with Chicken Liver Pate topped with Caramelized Onions & Chive

Choux Buns filled with Chicken Liver Pate topped with Caramelized Onions & Chive

A great way to serve pate as a canape!

favorite
print
like
Prep 40 minutes
Total 1 hour 30 minutes
Makes
US | Metric
Ingredients
Choux Buns
  • 200 ml Cold water
  • 4 tsps Caster sugar
  • 85 g Unsalted butter
  • 115 g Plain flour
  • 3 Medium eggs, beaten
  • 1 Pinch of salt
Chicken Liver Pate
  • 350 g Unsalted Butter
  • 4 Cloves crushed garlic
  • 3 Sprigs of thyme
  • 2 Banana shallots, finely diced
  • 3 tbsps Madeira or brandy
  • 400 g Chicken livers
  • 100 ml Double cream
  • Fresh chives
Caramelised Onions
  • 2 Red onions
  • 1 tbsp Butter
  • 3 tbsps Soft brown sugar
  • 3 tbsps Balsamic vinegar
  • Pinch of salt

Choux Buns:

  • Preheat the oven to 200℃
  • Place the water, sugar and butter into a large saucepan and heat gently until the butter has melted.
  • Turn up the heat, then quickly pour in the flour and salt all in one go.
  • Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
  • Beat in the eggs, a little at a time, until the mixture is smooth and glossy.
  • Line a baking tray with baking paper. Using a piping bag and plain 1 cm nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
  • Just before placing in the oven, sprinkle over a little water using your fingers. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the choux buns are too pale they will become soggy when cool.
  • Remove from the oven. Prick the base of each bun with a skewer and place onto a cooling rack until ready to use.

Chicken Liver Pate:

  • Heat the butter in a pan with the shallots, garlic and thyme. Cook for about 10 to 15 minutes until the onions have completely softened.
  • Add the livers and cook until brown on the outside but still a little pink in the middle.
  • Add the brandy and flambe.
  • Now add to a food processor and blitz until completely smooth. Slowly add the cream while continuing to blitz. Season with salt and pepper to taste.

Caramelised Onions:

  • Heat the the butter in pan and add the red onion. Fry until completely soft.
  • Add the sugar, salt and balsamic, turn down the heat and leave to bubble away for about 25 minutes until thick and sticky.