Roll with Choux Pastry

A recipe for a tender roll made with choux pastry, liver pate with mushrooms, and cheese. This roll is very delicious and hearty, a perfect appetizer for a festive table. You can prepare this roll in the evening, refrigerate it, and enjoy a delicious breakfast in the morning.

For the pastry:

Milk

1 1/4 cups

Margarine

2/3 cup

Eggs

Flour

1 2/3 cups

Salt

a pinch

For the filling:

Mushrooms

10-12

Onion

Cheese

5 1/4 oz

For the liver pate:

Liver

7 oz (chicken)

Onion

Carrot

Eggs

2 (boiled)

Butter

2 tbsp

Salt

to taste

Paprika

1/2 tsp

Black pepper

ground, to taste

Olive oil

1 tbsp (for frying)

To prepare the roll with choux pastry, first, prepare all the ingredients for the filling. Start with making liver pate. In a pan with vegetable oil, sauté coarsely chopped onions and carrots (2 min). Add the liver, salt, pepper, paprika, and simmer until cooked (15-20 min). Blend the cooked liver with vegetables and eggs in a blender or meat grinder, add butter, and mix well.

You can use store-bought liver pate.

Sauté mushrooms together with onions.

Grate the cheese.

Prepare the choux pastry. In a saucepan, pour milk, add margarine, a pinch of salt, and heat over medium heat. The mixture should come to a boil.

When the mixture starts boiling, add the flour and mix well to avoid lumps. Remove from heat and let the dough cool slightly.

Then add one egg at a time, mixing thoroughly each time. The dough will become stretchy.

Cover a baking sheet with parchment paper and grease it with vegetable oil. Spread the dough, level it, and bake in the oven for 20-25 minutes at 180 degrees Fahrenheit.

If using a silicone baking mat, greasing is not necessary.

Remove the baked cake from the oven and roll it into a roll while still warm, using the parchment paper. Leave it in this form for 5-7 minutes. This is done to make it easier to roll the cake with the filling later without breaking it.