Fool

Step 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2. In a small saucepan, bring water and 4 tablespoons of butter to a boil. Stir in the flour all at once and beat vigorously until the mixture forms a ball and pulls away from the sides.

Step 3. Remove from heat and let cool for 5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is glossy and smooth.

Step 4. Transfer the dough to a piping bag with a large round tip. Pipe 24 small logs (about 2 inches long) onto the baking sheet. Bake for 20 minutes, then reduce heat to 325°F (160°C) and bake for another 10-12 minutes until dry and golden. Poke a small hole in each to release steam and let cool completely.

Step 5. For the filling, sauté the shallots in 1 tablespoon of butter until soft. Add the chicken livers and cook over medium-high heat until browned on the outside but still slightly pink in the middle. Deglaze the pan with cognac.

Step 6. Place the liver mixture in a food processor with the remaining butter and heavy cream. Pulse until completely smooth. Pass through a fine-mesh sieve for a velvet texture, then chill in the refrigerator for at least 2 hours.

Step 7. In a small saucepan, simmer the port wine and balsamic vinegar until reduced to a thick, syrupy glaze.

Step 8. To assemble, pipe the chilled liver mousse into the hollow choux shells using a small piping tip. Brush the tops with the port glaze and garnish with a few flakes of sea salt before serving.