Parsley syrup with balsamic syrup

Name: parsley syrup with balsamic syrup
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 75 g butter; salt; 90 g flour sifted; 3 Eggs; 1 dl balsamic vinegar; 1 dl Red port; 150 g (Brown sugar; 125 ml whipped cream; 250 g cream pâté without fat edges; 25 g peeled pistachio nuts finely chopped

A tasty recipe. The side dish contains the following ingredients: meat, butter, salt, flour (sifted), eggs, balsamic vinegar, red port, (brown) caster sugar, whipped cream, cream pâté (without fat edges) and peeled pistachio nuts (finely chopped).

Ingredients

Kitchen Stuff

piping bag
baking paper

Directions

Preheat oven to 225 ° C.
Grease the baking sheet with parchment paper.
In a thick pan, bring 1 1/2 dl of water with butter and 1/2 teaspoon of salt to the boil.
Add flour at once and stir with wooden spoon until dough of pan is released.
Burn eggs one by one from fire.
Continue to beat until the dough starts to blow and shine nicely.
Repeat dough in piping bag with a smooth mouthpiece and spray 32 pieces of dough with approx.
2 cm gap on the baking sheet.
Bake puffs for about 10 minutes in oven.
Switch the oven back to 175 ° C and fry puffs for another 15 minutes.
Smear the quenches at the bottom and allow to evaporate for approx.
3 minutes in the switched off oven.
Allow to cool on the cake rack.
Meanwhile, bring in pan vinegar, port and sugar to the boil.
Sugar gently with stirring and mix gently for about 5 minutes until the syrupy sauce.
Let cool.
In bowl, whipped cream almost stiffly.
Add the pâté and salt to taste and beat until airy with the mixer.
Do it in piping bag.
Fill each soy with pâté cream.
Pour to a pyramid on a scale, and pour balsamic syrup evenly over the puffs from above.
Sprinkle pistachios over it..