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Chicken and Waffles (Chicken Liver Pâté with Pizelles)

Chef Tyler    X   Chef Jason
Cook time: 90 minutes
Servings: 3-4
Difficulty: Beginner

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Before you start

  1. 2 Hours Before the Class
  2. Preheat the oven to 350F.
  3. Remove the butter from the fridge and allow it to soften on the countertop.
  4. Combine the livers, cream, Madeira or Cognac, port, egg, pinch of Balinese Truffle Salt, Tabasco sauce, and nutmeg in a blender and blend until smooth.
  5. Transfer the mixture to a 9-inch pie pan and cover with aluminum foil. Place the pie pan inside of a baking dish or Pyrex container in the oven and pour boiling water inside the baking dish until it comes halfway up the sides of the pie pan. This is called a bain marie or hot water bath and will gently steam the liver mousse as it cooks.
  6. Cook the mousse for 30-35 minutes or until the center just jiggles.
  7. Remove the mousse from the oven and set on the countertop until class starts.

What you'll learn

  • Master the art of harmonizing rich and intricate flavors in the chicken liver mousse by comprehending how the incorporation of Madeira or Cognac, tawny port, nutmeg, and other seasonings contributes to the overall taste.
  • Learn the skill of achieving the perfect texture for cornmeal pizzelle, where the delicate balance of crispiness and lightness is essential for a delightful pairing with the chicken liver mousse.
  • Explore creative plating techniques in presenting the dish with elegance, from crafting thin and delicate pizzelle to garnishing with apple julienne and scallion, understanding the visual elements that enhance the overall dining experience.

Mise En Place

Whisk
Knife
Cheese Grater
Chopping Board
Offset Spatula
Wooden Spoon
Parchment Paper
Piping Bag
Pan Spray
Aluminum Foil
Spoon
Bowl
Blender

Shopping List

For The Chicken Liver Mousse

Chicken livers, ½ lb

Madeira or Cognac, 1 ½ tbsp

Tawny port, 1 ½ tbsp

Egg, 3x

Balinese Truffle Salt

Tobasco sauce, 1-2 dashes

Fresh grated nutmeg, ¼ tsp

Unsalted butter, 6 tbsp

Sherry vinegar, 2-3 drops

For The Cornmeal Pizzelle

Granulated sugar, ½ cup

All-purpose flour, ¾ cup

Medium ground cornmeal, 3 tbsp

Baking powder, 1 tsp

For The Garnish

Granny Smith apple, 1x

Lemon, 1x

Scallion, 1x

Brown Butter Truffle Honey

Prep

  1. Let’s take a look at that mousse!
  2. Transfer the cooked mousse back into a blender and blend the softened butter into the mousse. Adjust the seasoning with Balinese Truffle Salt and sherry vinegar.
  3. Transfer the mousse to a bowl and cover tightly with plastic wrap, or transfer the mousse to a piping bag. Transfer the mousse to the fridge to chill.
  4. To make the pizzelle: In a small bowl, combine the sugar, flour, cornmeal, baking powder and a pinch of Balinese Truffle Salt. Whisk to combine.
  5. Melt the butter in a small pot over medium heat.
  6. Whisk the egg in a small mixing bowl until homogenous. Slowly whisk in the dry ingredients and finish the batter with the melted butter. This is the pizzelle batter; cover and store in the fridge.
  7. Cut the apple into julienne and sprinkle with lemon juice.
  8. Slice the scallion tops very thin and plunge into a bowl of ice water to curl.

How to cook

  1. Heat your pizzelle maker over medium heat. If you don’t have a pizzelle maker, we can make the pizzelle on a sheet tray lined with parchment paper in a 350F oven.
  2. If using a pizzelle maker: When the pizzelle maker is hot, spray the pizzelle maker with pan spray and spoon 1-2 tablespoons of batter inside. Turn the lid down and cook until the pizzelle are golden brown and delicious. Transfer to a tray lined with paper towels and repeat.
  3. If using the oven: Spray the parchment-lined sheet tray well with pan spray. Spoon 1 tablespoon of batter onto the tray and spread into a very thin circle with an offset spatula. Transfer to the oven and bake for 5-6 minutes or until golden brown and delicious.
  4. For plating, break off a small piece of pizzelle and top with a dollop of chicken liver mousse. Drizzle with Brown Butter Truffle Honey and garnish with apple julienne and scallion. Finish with one final sprinkle of Balinese Truffle Salt and enjoy a Chef Jason signature canape!

From the chef

Get ready to redefine your holiday gatherings with this unexpected and delicious twist on a beloved classic! We'll guide you through crafting the perfect pizzelles as a unique and flavorful base for creamy chicken liver pâté. It's a harmonious blend of crispy, sweet, and savory that'll take your taste buds on a journey.

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