Consome with profiteroles

To start, prepare all the necessary products for the consomme.

Rinse the meat thoroughly under running water and wipe with a paper towel.
Vegetables and roots (shallots, carrots and celery root) peel, rinse and cut in half. In a dry frying pan (cast iron or non-stick), put the vegetables with the cut side down and fry them on high heat until brown.
Put beef and pre-fried vegetables in a large saucepan, pour them with clean water and put them on the stove. Bring the water to a boil over medium heat, then remove the foam from the broth, add salt, reduce the heat to a minimum and cook the beef broth for 2-3 hours (depending on the condition of the meat).

While the broth is cooking, bake profiteroles.

To do this, turn on the oven at 180-200 degrees Celsius.
In a bowl, sift the required amount of wheat flour separately.
Pour water into a small saucepan or saucepan, put a piece of butter and add a little salt. Bring everything to a boil and, with constant stirring, add the sifted flour to the pan with a spoon or wooden spatula. In this way, brew the dough, mix everything so that there are no lumps.
Then cool the custard dough a little and using a mixer and a special nozzle for kneading the dough, beat the mixture, gradually adding chicken eggs and egg yolks to it.
Put parchment on an oven tray and, using a spoon previously soaked in cold water, put strips or balls of custard dough on a sheet.
Bake profiteroles in a preheated oven for about 15 minutes. Do not open the oven at the same time, so that they do not fall off.

Go back to cooking consomme again.

Strain the finished beef broth through a sieve and return it to the pan again.
In a bowl, beat the egg whites, add ground beef to them and mix. Add this mixture to the broth, bring the entire contents of the pan to a boil. Then carefully remove the layer of proteins and minced meat from the surface of the broth.
All spices (bay leaf, thyme, parsley, celery) should be tied with thick threads or placed in a special bag). The resulting bouquet is lowered into a saucepan with broth and boil it for about 5 minutes. Then pass the broth again through a fine sieve or gauze.

Pour hot beef consomme on plates and serve with profiteroles.

Bon appetit!