Ingredients for the preparation of profiteroles with cheese filling
For choux pastry:
- Milk 125 milliliters
- Pure cold cold water -125 milliliters to taste
- Butter 100 grams
- Wheat flour 150 grams
- 3-4 eggs
- Salt 1 pinch
- Sugar 1/3 teaspoon
- Salmon or trout fillet, slightly salted 200-300 grams
- Cream cheese or cream cheese 300 grams
- Fresh dill to taste
- Medium sized garlic 1 clove
- Ground pepper mixture to taste
- Salt to taste
- Main ingredients: Salmon, Cheese, Choux pastry
- Serving 10 Servings
Sieve, cutting board, kitchen knife, saucer, stove, small pan, kitchen gloves, teaspoon, tablespoon, medium bowl, wooden spatula, small bowl - 2 pieces, mixer, parchment, baking sheet, pastry syringe, oven, garlic squeezer, plate - 2 pieces, a tray or a large flat serving plate, blender
Cooking profiteroles with cheese filling:
Step 1: prepare the flour for the dough.
Pour the flour into a sieve and sift it into a small dry bowl. This must be done so that the dough turns out airy and without lumps.
Step 2: prepare the dough for profiteroles.
Pour milk and clean water into a small saucepan, and add butter, salt and sugar. We put the container on medium heat and, occasionally stirring with a wooden spatula, bring the contents to a boil. We watch when the butter is melted. To do this, constantly mix the components with improvised inventory so that there is a whirlpool in the pan.
Then pour out all the flour in one fell swoop. Important: in parallel with this, mix everything with a spatula so that no lumps form. After a few minutes, we should have a dense mass.
Reduce the heat to a minimum and continue to knead the choux pastry. 1-2 minutes until we get a mixture that easily lags behind the walls and bottom of the tank and takes on the shape of a ball. Immediately after that, turn off the burner, and transfer the contents of the pan to a medium bowl.
From time to time we knead the dough with a tablespoon or spatula so that it cools faster. Important: if this is not done, then the eggs, which we will add soon, may curl.
Next, using the mixer, beat the mass at low speed until splendid. Then, with a knife, take turns breaking the eggshell and pour the yolks with squirrels into a bowl. In parallel with this, you need to whisk everything with a whisk so that the last components are well absorbed into the dough. Attention: we monitor the consistency of the mixture! Thanks to constant kneading and eggs, it should become homogeneous, shiny and, most importantly, stretching. That is, the dough should not be very liquid or thick. The golden mean is welcome here. It is then that the profiteroles will rise well during cooking and will not settle after baking.
Step 3: bake profiteroles.
We cover the baking sheet with parchment and proceed to the formation of profiteroles. To do this, pour the dough into a confectionery syringe and place it on a flat container. Since the baking will rise during the cooking process, we place it from each other at a distance of approximately 4-5 centimeters.
Profiteroles can be baked in two ways. First: preheat the oven to a temperature 190 ° C and then bake the dough for 30-35 minutes until rosy color. At the same time, we keep the oven door ajar. Second: preheat the oven to a temperature 200 ° C and prepare profiteroles for 20 minutes to rosy. Then we reduce the mode up to 160 ° C and continue to bake still 10-15 minutes. Attention: the oven doors are closed.
At the end, we take out the baking sheet with the help of kitchen gloves and set aside. Let the profiteroles cool to room temperature.
Step 4: prepare the garlic.
Using a knife, peel the garlic from the husks and rinse slightly under running water. Then, using a garlic squeezer, grind a clove directly on a flat surface and pour into a free saucer.
Step 5: prepare the dill.
We wash the dill under running water, shake off excess fluid and put it on a cutting board. Using a knife, finely chop the greens and pour it into a clean plate.
Step 6: prepare the salmon filet.
Put the salted salmon fillet on a cutting board and chop it into thin slices with a knife. Then we transfer the fish plates to a free plate and leave them aside for a while.
Step 7: prepare the cream cheese cream.
Put the cream cheese in a clean small bowl and, using a blender, beat at high speed until splendid. Immediately after this, we proceed to the preparation of the filling for profiteroles.
Step 8: prepare the cheese filling for profiteroles.
In a bowl with cheese, add chopped dill, garlic, as well as salt and a mixture of ground peppers to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Step 9: prepare profiteroles with cheese filling.
Put the cooled profiteroles in turns onto a cutting board and cut off the top with a knife so that we get a lid. Attention: if desired, remove the moist crumb from the baking dish.
Now, using a pastry syringe or a teaspoon, we spread the cheese filling inside the profiteroles. Top the dish with a piece of salmon and cover with a “lid”. Now we put profiteroles on a tray or a flat plate and can serve to the dining table.
Step 10: serve profiteroles with cheese filling.
Profiteroles with cheese filling are very tasty and aromatic. They are ideal to serve at the festive table, as well as receptions in the form of snacks. Help yourself!
Bon appetit to all!
- in order for the dough to turn out to be “correct”, you must carefully monitor it. Based on the ingredients indicated in the recipe, we need 3-4 eggs. But I advise you not to introduce the latter immediately, but to break it into a separate container and add a teaspoon to the dough. At the same time, whisk everything with a mixer. Perhaps you don’t need the last egg, just the opposite - there is an option that you will need to add the fifth to the dough. It all depends on the size of the components;
- profiteroles can be given either round or oval. If you use an ordinary spoon for this, then each time soak it under running cold water so that the dough does not stick to it;
- if you still have extra profiteroles without filling, do not rush to throw them away. Just put them in a food plastic bag, close them tightly (so that air does not get there) and store them in a secluded place where there are no sunny weeks up to 1-2 weeks.