This is a great recipe, but the savory/sweet/salty business going on with the flavors will cause unpleasant sensations in some people. You can half the black honey glaze and still get enough sauce, and the chicken liver mousse recipe is generous, so if you only have .75 lb of livers you can probably make it work. Frying the choux can take a while, but 5 min. per side is probably too much. Also, it's not absolutely imperative that the dough be frozen solid before this step.