Liver Napoleon

Ingredients

• Puff Pastry 20 oz
• Chicken Liver 25 oz
• Onion 0 lbs
• Chocolate eggs 5 pieces
• Vegetable Oil 0 fl oz
• Mayonnaise 5 oz
• Garlic 2 cloves
• Salt 1 teaspoon
• Ground Black Pepper 1 teaspoon

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Boil the eggs hard. Separate the whites from the yolks.

Step 3

Remove all vessels and membranes from the liver, rinse, and drain in a colander.

Step 4

Thaw the puff pastry, roll out a bit, cut out a square with sides of 25 cm, prick it densely with a fork to prevent the layers from puffing up too much, and bake in the oven at 180 degrees until golden brown. Bake two layers.

Step 5

Also bake the trimmings of the pastry.

Step 6

Peel 1 kilogram of onions and finely chop them.

Step 7

Heat vegetable oil in a frying pan, add the onion, and sauté until caramelized. Transfer the cooked onion to a bowl.

Step 8

Dry the liver and sauté in the same pan for 4–5 minutes. Add the onion, salt, and pepper, mix, and simmer together under a lid for another 4 minutes.

Step 9

Blend the slightly cooled liver with the onion using an immersion blender until it reaches a paste-like consistency.

Step 10

Press the garlic into the mayonnaise, mix, and transfer the mayonnaise to a pastry bag, cutting off the tip.

Step 11

Trim the edges of the layers slightly if they have deformed during baking.

Step 12

Spread half of the liver pâté on one layer and smooth it out.

Step 13

Apply a thick lattice of mayonnaise on top of the pâté.

Step 14

Grate 1 whole egg and 2 without yolks on top of the mayonnaise, smooth it out, and cover with mayonnaise.

Step 15

Cover with the second layer, repeating the layers from steps 12, 13, and 14. Spread mayonnaise on the edges of the cake.

Step 16

Crush the baked trimmings into crumbs and sprinkle them on the edges.

Step 17

Grate the two reserved yolks on top.

Step 18

Serve at the festive table.