Chicken Liver Paris-Brest with Burnt Honey Glitter Glaze Recipe

Prepare Chicken Liver Mixture

In a skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until softened. Add the chicken livers, thyme, salt, and pepper, cooking until livers are browned. Let cool slightly and blend until smooth.

Make Choux Pastry

In a saucepan, combine water, milk, and sugar. Bring to a boil, then remove from heat. Stir in flour until smooth. Let cool slightly, then mix in eggs one at a time until a smooth dough forms.

Pipe and Bake

Preheat the oven to 200°C (400°F). Pipe the choux pastry into a ring shape on a baking tray lined with parchment paper. Bake for 25-30 minutes until golden and puffed. Let cool.

Fill the Pastry

Once the choux ring is cool, carefully cut it in half and fill with the chicken liver mixture. Replace the top half.