Profiteroles are small buns made of light dough with a filling inside. Depending on the filling, profiteroles can be either an addition to the first course (if the filling is meat or fish), or as a dessert (if the filling is sweet).
It is necessary
-
- 100 g butter;
- 150 g salted salmon fillet;
- 300 g chicken liver;
- 5 tbsp boiled condensed milk;
- 4 tablespoons sour cream;
- 1 onion;
- 1 carrot;
- 180 g flour;
- 50 g of nuts;
- 4 eggs;
- salt;
- greens;
- vegetable oil.
Instructions
Step 1
First, prepare the dough. In a saucepan, bring a glass of water to a boil. Add 100 g butter, 1/4 tsp salt to the water. Boil this mass, then add flour to the pan, stirring the mass. Mix everything and cook for another 2 minutes.
Step 2
Cool the mass to such an extent that the raw egg poured into it does not curl. Add the eggs in turn, mixing the dough thoroughly after each egg.
Step 3
Preheat the oven to 180 degrees. Grease a baking sheet with vegetable oil or cover with baking paper. Using a pastry syringe, line the dough into small balls on the paper. The diameter of the ball should be 3-5 cm. Put the balls in the oven for 30-40 minutes until a crust forms.
Step 4
More than 30 balls will turn out from this test, this amount is enough to make an assortment. To do this, you need to prepare several types of filling.
Step 5
Peel the onions, carrots and wash the liver. Cut the vegetables and simmer in vegetable oil for 4-6 minutes, add the liver to the pan and simmer for another 10-13 minutes, stirring frequently. The heat should be medium, and the pan should be covered with a lid. Grind the liver with vegetables in a blender. Add 2 tbsp to the liver. spoons of sour cream. This will be the first filling.
Step 6
Finely chop the salted fish fillet and greens. Add 2 tablespoons sour cream to the fish and stir. This will be the second filling.
Step 7
Chop nuts and mix with condensed milk. This will be the third filling.
Step 8
Cut the cooled profiteroles into 2 parts. Place the filling on the inside of each piece, and put the equal-filled halves back into a ball. Decorate each type of profiterole differently to distinguish between which filling. The assorted is ready.
