Snack profiteroles with savory filling

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Preparing the choux pastry. Pour water into a saucepan, put butter and add a pinch of salt. Place on high heat and wait for it to boil. The butter should melt completely. As soon as the liquid boils, remove the pan from the heat, but do not turn off the gas.

2. STEP 2

   

   Pour all the prepared and pre-sifted flour into the pan at once in one motion.

3. STEP 3

   

   Quickly knead the dough with a spoon, kneading the flour lumps as you go. The dough should come away from the sides of the dish well.

4. STEP 4

   

   Return the pan with the dough to the stove and reduce the heat to low. Dry the dough while stirring for 1-2 minutes. It should clump together and begin to leave a trail of flour on the bottom of the pan. Remove the pan from the heat and let cool for 2 minutes.

5. STEP 5

   

   Break the eggs into a separate container.

6. STEP 6

   

   First add one egg to the cooled dough and vigorously mix it into the dough with a spoon or using a mixer with a spiral “dough” attachment. When the egg is completely absorbed into the dough, continue kneading.

7. STEP 7

   

   Add the remaining eggs to the dough one at a time and mix them in the same way. 4 large eggs were enough for me. If you are using smaller eggs, beat another egg separately with a whisk, add half of it to the dough and finish kneading the dough.

8. STEP 8

   

   The end result should be a sticky dough that will slowly slide off the spoon.

9. STEP 9

   

   Place baking paper on a baking sheet, grease it with butter and lightly sprinkle with flour. Spread the dough with a tablespoon or dessert spoon in the form of round, tall cakes at a short distance from each other. You can use a pastry syringe. I could fit 9 pieces at a time (I laid them out with a tablespoon), then the same amount.

10. STEP 10

    

    Place the pan in the oven at 190 degrees for 30-35 minutes. Do not open the oven door for the first 20 minutes. The profiteroles should rise well, brown and bake inside - then they will not fall off. We bake the second batch.

11. STEP 11

    

    For the filling I used lightly salted salmon trimmings. Grind the fish and mix with melted cheese. Instead of processed cheese, you can use cream cheese like Mascarpone.

12. STEP 12

    

    Lightly cut the finished profiteroles in the middle or above and fill them with filling with a spoon or using a pastry syringe with a suitable nozzle. For decoration we insert greenery.

Comments on the recipe

♥Solii♥

03.08.2023

4.5

For a festive table, such profiteroles are an excellent appetizer. And of course, sweet eclairs with condensed milk.