Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs

Ingredients

• 20  peppercorns black
• 1 lb celery cut into 1-inch pieces (5 to 6 large ribs)
• 1 leaves celery diced peeled seeded
• 8 servings kellogg's® cocoa cereal 
• 4 large egg whites crushed
• 0.5 lb ground sirloin lean
• 1 tablespoon kosher salt 
• 1 lb plum tomatoes quartered
• 6 cups veal stock 

Equipment

• food processor
• bowl
• paper towels
• sauce pan
• ladle
• whisk
• sieve
• wooden spoon

Directions

1. Whisk egg whites in a large bowl until foamy and add eggshells. Separately pulse tomatoes and celery in a food processor until coarsely chopped, then add to egg whites.
2. Whisk in beef, salt, and peppercorns.
3. Heat veal stock, if jellied, in a 4-quart heavy saucepan just until it becomes liquid, then whisk in beef mixture.
4. Heat over moderately high heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 20 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 30 minutes.
5. Ladle broth with crust into a large sieve lined with a double thickness of dampened paper towels set over a large bowl and let all liquid drain through. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if it's not, repeat procedure with clean dampened paper towels. Discard solids.
6. Before serving, bring consommé to a boil and season with salt. Ladle into bowls and top with profiteroles and garnishes.