Chicken Liver Paris-Brests with Black Honey Glaze recipe of the year 2018
"This magnificent dish from chef Jamie Malone of Minneapolis’ Grand Cafe easily took the award for our Dish of the Year. Her brilliant interpretation of the classic Paris-Brest (a filled ring of choux pastry) uses a savory chicken-liver mousse instead of the traditional whipped cream. A burnt honey glaze and shower of flaky Maldon salt balances the richness and makes the dish outrageously delicious. Slideshow: More Chicken Liver Recipes..."
INGREDIENTS
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2 tablespoons unsalted butter
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1 pound chicken livers, cleaned
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2 thyme sprigs
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1 1/2 cups thinly sliced shallots
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1 tablespoon kosher salt
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1 teaspoon minced garlic
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1/4 cup brandy
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1 1/4 cups heavy cream
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1 1/4 teaspoons granulated sugar
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1 1/2 cups all-purpose flour (about 6 5/8 ounces)
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2 1/2 tablespoons granulated sugar
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1 cup water
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1/2 cup unsalted butter (4 ounces)
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1 teaspoon kosher salt
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4 large eggs, at room temperature
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Canola oil, for frying
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1 cup honey
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1/2 cup half-and-half
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1/4 cup high-quality apple cider vinegar
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1/4 cup powdered sugar
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1/4 teaspoon unflavored gelatin
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2 tablespoons heavy cream
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1 1/2 teaspoons edible gold luster dust (optional)
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Flaky sea salt (such as Maldon)
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