Profiterole with Setra duck pate

cooking time

difficulty level

Ingredients:

2 cans of Setra duck pate;

milk 250 g;

flour 150 g;

butter 40 g;

4 eggs;

Setra salt 3 g;

pea sprouts and ground paprika for garnish.

The recipe is provided by: experts of the culinary studios

Preparation:

1 Boil milk with butter, add salt and flour to the boiling milk. Start kneading the dough. It should come out as a tight, mashed potato-like dough. Let the dough cool slightly. Add eggs gradually to the dough, one by one, until getting a smooth stretching dough.
2 Put the dough in a pastry bag, "set " the dough on a parchment on a baking sheet and bake at 220°C for 10 minutes, and then 15 minutes at 160°C. Do not open the oven while cooking.
3 Cut the profiteroles, put the pate inside and garnish.
4 Pea sprouts and ground paprika can be used for garnish.