Profiteroles are small unleavened buns made from choux pastry. Their peculiarity is that when baking, a cavity is formed inside the bun, which is very convenient to fill with the filling. Fillings can be very different: sweet (for eclairs and shu), savory (profiteroles with mushrooms, cheese, shrimps, etc.). One of the most delicious and savory recipes is an appetizer for a festive table: profiteroles with mushrooms.
Products
To prepare the dough for profiteroles, you will need:
- boiled chilled water - 2 glasses;
- butter - 200 g;
- wheat flour of the highest grade - 2 glasses with a slide;
- salt - 0.5 tsp;
- granulated sugar - 2 tbsp. l.;
- eggs - 8 pcs.
For the filling you will need:
- champignon mushrooms - 800 g;
- onions - 2 pcs.;
- cream 20% - 150 g
- processed cheese - 300 g;
- butter - 50 g;
- chicken eggs - 2 pcs.;
- spices, salt - to taste.
Making choux pastry
First, prepare the eclairs dough. Take two glasses of warm boiled water, add salt, sugar, 200 g of softened butter. Stir the mixture over low heat and bring to a boil. Pour sifted flour into the boiling mass, keep on fire for 1-2 minutes, stirring continuously and remove from heat. Cool the dough and add 2 eggs to it, discard, add 2 more eggs. And so on, until you knead 8 eggs into a mass. The dough should be viscous and thick enough.
Grease a baking sheet with butter or margarine. Spoon the dough onto it with a spoon or pastry syringe. Leave enough in between profiteroles. They grow a lot when baked.
Bake buns in an oven preheated to 180-200 degrees, 20-30 minutes until golden brown. Be sure to keep in mind that the oven door cannot be opened during the preparation of profiteroles. The dough may fall off and not rise again.
Cooking mushroom filling
While the profiteroles are baked in the oven, prepare the filling. To do this, wash the mushrooms, chop finely. Peel and chop the onion. Fry the ingredients in butter in a skillet. When the mushrooms are almost ready, salt and pepper them to taste, add cream to them and after a couple of minutes melted cheese (in briquettes). Wait for the cheese to melt. Beat two eggs in a separate bowl with a pinch of salt until frothy and add to the rest of the food in the pan. After that, without ceasing to stir continuously, bring the beginning to readiness.
Cool the profiteroles. Make a side cut on each and use a spoon to fill them with the filling. Before serving, place on a large flat dish, sprinkle with grated cheese and garnish with sprigs of herbs.
Bon Appetit!
