We pass beef and onions through a meat grinder. The resulting minced salt. Add egg whites and water, mix.
Stuffing is sent to beef broth and mixes with a whisk. Heat, periodically stirring with a silicone spatula, until the meat is raised. The resulting broth is filtered through a sieve.
In a stewpan, we combine 220 g of water and 125 g of butter. Add a pinch of salt and sugar, bring to a boil. Pour 140 g of flour, stirring constantly. The resulting dough is transferred to a bowl and allowed to cool.
We drive 4 eggs into the dough, knead with a whisk, continue kneading with a spatula. Sent to a pastry bag.
On a baking sheet with the baking paper, we plant profiteroles. Bake in the oven for 8-10 minutes at a temperature of 200 degrees.
Chicken fillet cut into pieces. Add egg white and salt. We break through the blender. Pour in 33% cream step by step.
We form knels and boil in water.
Put the knels on a plate. Pour consom. Garnish with parsley and profiteroles. Bon Appetit!