160g chick pea flour
100g dark chocolate 70%
Chicken liver parfait
500g chicken liver, cleaned, trimmed and soaked in milk overnight
15g flakey sea salt
3 garlic cloves, roasted
180g butter, melted
150ml sweet wine
1 bay leaf
Sprig of thyme
- Place water, milk and butter in a saucepan on medium heat, Induction setting 6, and heat to just below boiling.
- Remove from the heat and add the flour, using a wooden spoon beat until well combined.
- Return the pan to a medium heat, Induction setting 4 and cook stirring until the mixture forms a ball and comes away cleanly from the sides.
- Place the mixture into the bowl of an electric mixer and beat on medium speed until cooled (approximately 5 minutes).
- Slowly add the eggs, one at a time, to avoid the mix becoming too wet. Increase the speed whilst continuing to add the eggs.
- When half way through, scrape the side of the bowl, before adding the remaining eggs, beating well until thick and glossy.
- Place the choux mixture into a piping bag with a plain, size 12 nozzle.
- Pipe 5cm size profiteroles onto the baking tray.
- Select Moisture Plus 170°C, automatic burst of steam, duration 25 minutes.
- Once cooked, remove from oven immediately and with a small knife, cut small holes in the bottom of the profiterole to create a hole for the parfait.
- Place on a wire rack and leave to cool.
Chicken liver parfait
- Place chicken livers in a sieve and drain off the milk.
- Place the port, sweet wine, sugar, bay leaf and thyme in a saucepan on high heat, Induction setting 8, and reduce to a syrupy consistency. This takes approximately 10 minutes.
- Reduce the heat to setting 3 then add the butter and melt.
- Strain the wine mixture.
- Place the livers, garlic and salt into a blender and blend until smooth. Slowly add the melted butter and port mixture until fully blended. Finally add the egg and blend.
- Pass the mixture through a sieve. Use a spatula if necessary to push any coarse bits through the sieve. This will ensure a smooth parfait.
- Pour the parfait mixture into a 2 litre solid steam tray. Cover with foil and Steam at 80°C for 30 minutes.
- Remove from the steam oven and place in the refrigerator to cool.
- Once cool, scrape into the bowl of an electric mixer and beat until smooth. This process can also be done by hand.
- Place the chocolate into a pan and melt on a low heat, Induction setting 1.
- Dip the top of the profiterole in the chocolate and put aside to set.
- Once the chocolate is completely set, place the parfait mixture into a piping bag with a plain size 2 nozzle and pipe into the profiteroles.
Hints and tips
- Duck livers can be substituted for chicken livers.
- Additional aromats can be added to the recipe, such as shallots.