Traditional recipes

Choux stuffed with caviar and pate

Choux stuffed with caviar and pate

Boil water with oil and salt until boiling. Add the flour and mix until incorporated. Leave to cool a little, add the eggs one by one, stirring vigorously. Grease a tray with oil, put the composition in a cone or take it with a teaspoon and place the small donuts. to be well heated, put the tray in the oven for 30-35 minutes. The first 25 minutes do not open the oven. When they are ready let them cool, then cut a small lid. Fill the inside with the prepared creams. with caviar, mix the caviar with boiled semolina, mineral water, oil and lemon juice. For the pate filling, mix the pate with cream cheese and a teaspoon of butter.



Video: Duck a lorange by 2 Star Michelin Chef Josiah Citrin Sponsored by Olivia Care (December 2021).