Cream puff recipe
Filling Ingredients
Frying oil
300 gr. chicken livers, cut into 1cm/½” cubes
2 large onions, chopped
2 cups red wine
3 tbsp. brown sugar
salt
pepper (optional)
Filling Preparation
In a sauce pan, fry the onions until golden-brown.
Add the liver and sauté until it changes color.
Tip: Up to this point, you can prepare earlier in the day and keep in a lidded box, refrigerated.
Add the wine and sugar, and season with salt and pepper to taste
Bring to a boil and reduce heat.
Cook for 5 minutes and remove from heat.
Using as slotted spoon, remove the liver from the sauce onto a separate container.
Return sauce pan to heat, bring to a boil and reduce over medium heat for 15-20 minutes until thick.
Remove from heat.
Return livers to sauce and gently stir in.
Putting it all together
Cut each puff in the middle.
Place each puff on an appetizer plate.
Fill the puff generously with the livers.
Drizzle some of the sauce over the puff, and serve.
