DRY PUFFS WITH PÂTÉ AND FRUIT
Ingredients
160 ml water
90 g butter
140 g wheat flour
3 eggs
pinch of salt
1 packaging Sokołów Naturrino baked pâté
3 tablespoons of fluffy cream cheese
salt, freshly ground colourful pepper
6 tablespoons boiled grated beets
1 kiwi
6 slices of quince from syrup
2 tablespoons roasted almond flakes
rosemary leaves for decoration
Preparation
- In a saucepan, boil water with butter and salt. Add flour and keep on the heat for about 3 minutes, stirring vigorously with a spoon the whole time. When the dough becomes glassy and comes away from the sides of the pot, set it aside to cool. Next, add one egg at a time, each time mixing the dough until the ingredients are combined. Transfer the finished dough into a pastry bag. On a baking tray lined with baking paper, press out nests about 7-8 cm in diameter, keep fairly large gaps. The dough can also be applied with a spoon. Bake the in an oven preheated to 190°C (top and bottom heater) for about 20- 25 minutes.
- Mash the pate with a fork together with the cheese. Season with salt and pepper. Peel the kiwi and cut it into pieces. Dry the quince fruits. Squeeze the beets well.
- Cover half the surface of the cooled nests with pate paste, the other half with beets. Sprinkle the paste with almond flakes, arrange the kiwi, quince, and garnish with rosemary.
