Make the pâté first, this can be done the day before. Remove the cores and any membranes or greenish bits from the chicken livers, cut them into large pieces and rinse in cold water.
Melt the 15g of butter in a pan and cook the onion over a low heat until very soft but not brown. Turn up the heat to high and add the chicken livers, stir gently until all the livers have changed colour. Add the stock, herbs, paprika, tomato pureé and brandy and continue to stir over a high heat until almost all the liquid has been absorbed.
Take off the heat and cool a little. Whizz the mixture in a food processor to produce a smooth soft paste. Turn into a dish and leave to cool (place in a sink of cold water to speed this up).
Now make the choux bites. Preheat the oven to 200°C.
Put the water and the 25g of butter in a pan and bring to the boil. Remove from the heat and tip in all the flour and a small pinch of salt, beat well until completely smooth. Allow to cool a little, then beat in the egg to make a dropping consistency.
Spoon the mixture into 12 small blobs (don't worry they do expand) onto a baking sheet covered with non-stick paper and bake for about 20 minutes until a deep gold. Turn off the oven. Pierce each choux bites to allow steam to escape and return to the oven for 5 minutes.
Stuff the choux bites with the pâté no more than half an hour before serving.
Tip: To save time, use 150-175g of good quality bought pâté instead of making your own.
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