Thanks to their delicate taste and pleasant appearance, choux pastry buns (profiteroles) with various fillings can be considered delicious hot snacks.
Buns
Boil a glass of water, put in boiling water 100 g of butter, a pinch of salt and a glass of flour. Reduce the heat to a minimum and heat the dough, stirring all the time, until it begins to lag behind the sides of the pan. After that, remove the pan from the heat, let the dough cool to 50-55 degrees. and start driving raw eggs into it one by one, stirring all the time. When the dough begins to reach for the spoon, there are enough eggs.
Preheat the oven to 180 degrees. On a greased baking sheet with a teaspoon dipped in water, put the pieces of dough at a distance of 2-3 cm from each other. Place the baking sheet in the oven. After 15 minutes, when the buns are browned, reduce the heat to 120 degrees. and bring to readiness.
In the finished cooled buns, carefully cut the top with a knife to form a lid. Fill the profiterole with the filling and cover with the lid.
Chicken liver filling
10 buns will require 200 g of liver, 100 g of sauce, 20 g of ghee, salt, pepper and herbs to taste.
Scald the liver, rinse, cut into small pieces, sprinkle with salt and pepper and fry. Pour the onion sauce into the fried liver and boil. Add chopped herbs to taste.
Onion sauce
Fry a tablespoon of flour in butter until golden brown and gradually add to the boiling broth (150 g), stirring all the time so that there are no lumps. Add bay leaves, 2-3 black peppercorns, parsley root and simmer for 10-15 minutes. Season with salt to taste.
Chop the onion finely and fry until golden brown. Add a teaspoon of vinegar and boil for 5-7 minutes, then pour into a saucepan with broth and cook for another 10 minutes. Put a piece of butter in the prepared sauce.
Chicken filling with mushrooms
For 10 buns, you will need 400 g of chicken meat, 150 g of mushrooms, 50 g of broth, 30 g of butter, 60 g of hollandaise sauce.
Cook the chicken and cut the meat into strips when it cools. Cut the champignons into thin slices and fry in butter. Put butter, chicken and mushrooms in boiling broth and simmer for a few minutes. Add the hollandaise sauce, stir well and fill in the buns.
Hollandaise sauce
Put raw yolk, 70 g butter, some cold water in a heavy-bottomed saucepan or skillet and start heating over low heat, stirring all the time. When the mixture thickens a little, remove the pan from the heat, add lemon juice and salt to taste.
