Profiteroles are a delicious dessert, but a familiar treat can be thought of as an appetizer. Original, interesting and incredibly tasty.
It is necessary
- For the test.
- - 250 ml milk or water,
- - 200 grams of flour,
- - 100 grams of butter,
- - 6 eggs,
- - 50 grams of finely grated cheese (beaufort, parmesan or gruver),
- - half a teaspoon of salt.
- For filling.
- - 200 grams of smoked salmon,
- - 200 ml heavy cream,
- - 20 ml of whiskey (you can do without it - to taste),
- - a small bunch of sibulet onions.
Instructions
Step 1
Pour milk into a small saucepan, add butter, grated cheese and salt. Put on medium heat and after boiling, reduce the heat to a minimum, then carefully add 200 grams of flour (preferably sifted in advance), stir the mixture constantly with a wooden spatula. Beat in two eggs, stir until smooth. Then gradually add the remaining eggs, knead the dough well between each addition. The finished dough should become shiny, like thick sour cream. Leave the dough aside to cool.
Step 2
Put a sheet of parchment on a baking sheet, on which, using a pastry syringe (you can use a regular bag), put walnut-sized balls of dough at a distance of 3-4 cm from each other. Place in a preheated oven (180 degrees) for 25-30 minutes (during this time, do not open the oven door). Cover the finished profiteroles with a towel and cool.
Step 3
While the profiteroles are cooling down, prepare the filling.
For filling. Cut a slice of smoked salmon (200 grams) into small pieces, put in a blender, add cream, whiskey and chop until smooth. Cut the profiteroles in half across. Fill one half of the profiteroles with the resulting salmon cream, cover with the other. For decoration, use a sibulet bow, dill, lemon or any other decoration.
