Many people associate profiteroles with sweet confectionery products with cream. However, they can be used to prepare other, not at all sweet, dishes.

Snack profiteroles with salmon and curd cheese are a delicious, original appetizer for the holiday table, which is simple and quick to prepare and always enjoys constant success.

Ingredients: (for 15 profiteroles)

  • for choux pastry:
  • 80 g flour (half a 250 ml glass)
  • 125 ml water
  • 50 g butter
  • 2 medium eggs
  • 1/4 tsp. salt
  • For filling:
  • 150-170 g lightly salted salmon (I had a 170 g package)
  • 200 g soft curd cheese
  • several sprigs of dill

For the filling it is not necessary to use salmon; you can use trout, pink salmon, and other lightly salted fish.

Preparation:

First, let's prepare the choux pastry for the snack profiteroles, and while they are baking, prepare the filling.

Pour 125 ml of water into a pan, preferably a Teflon one, add oil and salt and bring to a boil.

Add sifted flour and mix quickly.

Remove the pan from the stove and cool the dough until warm. Then beat in the eggs one at a time, mixing the dough well after adding each egg.

Turn on the oven and preheat it to 185-190 degrees. We cover the baking sheet with baking paper and, using a pastry bag, or a syringe, or a teaspoon dipped in water, lay out balls with a diameter of approximately 3.5-4 cm.

Place the baking sheet in the preheated oven and bake for 25-30 minutes until the profiteroles are even golden brown. The dough does not rise in size immediately, after about 15 minutes, so do not panic, but be patient and do not open the oven endlessly to make sure that everything is going as it should. The oven must not be opened for the first 15 minutes; there is a possibility that the dough will not rise at all.

While the profiteroles are baking, prepare the filling for them. Cut salmon, trout, or pink salmon into small cubes.

Mash the curd cheese with a fork. You can use any cheese, I took Violette creamy curd cheese from the Moscow Karat factory, it’s very tasty, Almette curd cheese or another similar one is also great.

We separate the soft leaves from several sprigs of dill and cut them as finely as possible. In total you should get a full tablespoon of already chopped dill.

Mix all the ingredients and get this filling for snack profiteroles:

While we are preparing the filling, of course, we eagerly look into the oven window to see how our profiteroles are doing.

When it is purely visually clear that the profiteroles are ready, take them out and cool. They are so handsome, they have approximately doubled in volume.

We cut each profiterole on the side with a sharp knife, but not all the way. Open it up like a shell and fill both halves with filling.

Then close the “shell” - the profiterole is ready. And so we fill all the other profiteroles.

Profiteroles are custard cakes, hollow inside and bland in taste. The fillings can be fruits, creams or pates. Today our filling will be salted salmon and cream cheese, and as a result we will get a wonderful appetizer and decoration for the holiday table. The combination of salmon and cheese makes the filling very tender.
Working with choux pastry is not difficult; the most important condition is good wheat flour with a high starch content.

Taste Info New Year's recipes / Buffet appetizers

Ingredients

  • For the test:
  • 150 g butter
  • 200 ml water
  • 1/4 tsp. salt
  • 4 eggs
  • 120 g flour
  • For filling:
  • 150 g lightly salted salmon
  • 150 g cream cheese

How to make snack profiteroles with salmon and cheese

Cut the butter into pieces and let it melt a little. It is best to use an 82% butterfat oil, as butter that contains a lower percentage of fat will contain additional moisture.


Pour water into a saucepan, add salt and oil and put on fire.


Stir until the oil is completely dissolved. Remove from heat and add sifted flour.
It is necessary to sift the flour, as this helps remove impurities, dry it and enrich it with oxygen, which will create a cavity inside the profiteroles.
Return the pan to the stove and cook over low heat until the dough begins to pull away from the sides of the pan. Stir all the time with a wooden spatula.

When the dough completely lags behind the walls and forms into a ball, remove from heat and add one egg at a time, mixing quickly and thoroughly, not allowing the white to curl.
Place the dough in a pastry bag and place it on a baking sheet lined with parchment; there is no need to grease the parchment with oil.
If you don’t have a pastry bag, you can pipe it with a spoon. We make an indent of a few centimeters so that during baking, as the profiteroles increase, they do not stick together.
Place the oven in a preheated oven at 200 degrees and bake the profiteroles for about 30-35 minutes.

Prepare the filling - finely chop lightly salted salmon and mix it with cheese, you can add chopped dill. Mix the filling well.


When the profiteroles have cooled, cut off the top, fill it with filling, and close it with a “lid” on top.
The result is a tasty and appetizing appetizer; profiteroles with red fish and cream cheese can be placed on any holiday table.

Step 1 out of 7

Prepare the ingredients. Preheat the oven to 180 degrees. To calculate the ingredients, I used a 250 ml glass (upper edges).

Step 2 out of 7

Dilute cow's milk with boiled water in a 1:1 ratio (125 ml milk + 125 ml water). Heat milk diluted with water in a saucepan, add butter cut into pieces, a pinch of salt, and bring to a boil. Reduce heat.


Step 3 out of 7

Pour all the sifted wheat flour into the milk boiling over low heat. Quickly stir the dough with a wooden spatula until it thickens. Remove from heat and stir vigorously until no lumps remain and the mixture is smooth (about 1 minute). Then put the saucepan back on low heat and knead the dough for a few minutes until it starts to pull away from the walls. Remove from heat.


Step 4 out of 7

Cool the dough a little, to about 60 degrees, so that the chicken eggs do not curl. Then beat one egg into the dough, stirring very well each time until smooth. You can use a mixer. The consistency of the dough should resemble mashed potatoes. The dough is ready.


Step 5 out of 7

Line a baking tray with baking paper. Form small balls of dough, about the size of a walnut, be sure to keep a couple of centimeters between the doughs. You can spread the dough with a pastry syringe, a teaspoon, or form balls with your hands; rinse your hands each time under running water to keep them wet, so the dough does not stick to your hands.


Step 6 out of 7

Place the baking sheet with the dough in an oven preheated to 170-180 degrees and bake for about 30-40 minutes. Do not open the oven during baking. If the profiteroles are not completely baked inside, dry for 10 minutes at 150 degrees. It all depends on the oven; of course, the best option for preparing profiteroles is an electric oven. I bake in my oven at 170 degrees for about 40 minutes. They should be slightly moist inside, but not raw. Profiteroles are ready!


Ready!

Cut the cooled profiteroles in half, if they are large, put a piece of butter and red caviar on top. If it's small, just cut off the top. For greater contrast, you can sprinkle with finely chopped dill. Ready! Bon appetit!


Profiteroles are absolutely magical buns made from choux pastry, which can be served not only as a dessert or a spectacular cake, but also as a portioned snack. Fillings for profiteroles can be completely different; in this recipe we use cream cheese, red fish and caviar, as well as such an undeservedly forgotten product as pollock liver.

Author of the publication

  • Recipe author: Natalia Vinogradova
  • After cooking you will receive 40 pcs.
  • Cooking time: 60 min

Ingredients

  • 120 gr. butter
  • 250 ml. water
  • 5 gr. sugar
  • 5 gr. salt
  • 150 gr. wheat flour
  • 4 things. egg
  • 300 gr. lightly salted salmon
  • 180 gr. cream cheese
  • 180 gr. Red caviar
  • 20 gr. parsley
  • 200 gr. pollock liver
  • 2 pcs. egg
  • 20 gr. green onion

Cooking method

    Prepare the ingredients.

    Turn on the oven and preheat to 220 degrees. Prepare the choux pastry: cut the butter into pieces, place in a saucepan, add water, add sugar and salt and place over medium heat to boil.

    Add the sifted flour into the resulting liquid mixture in parts and thoroughly knead the dough until smooth with a silicone spatula.

    Return the saucepan to the heat and stir the resulting mass to evaporate excess liquid until the dough begins to form a ball and a light crust appears at the bottom of the saucepan.

    Remove the dough from the heat and add 4 eggs, one at a time, mixing thoroughly with a spatula after each.

    Beat the resulting mass with a blender for 3-5 minutes until smooth and homogeneous.

    Using a pastry bag (or two teaspoons), pipe the dough onto parchment paper in small portions about 3 cm in diameter, leaving space between the rows.

    Bake profiteroles in the middle of an oven preheated to 220 degrees for 10 minutes. Turn off the oven for 5 minutes (without opening the door, otherwise the profiteroles will settle) and turn it back on at 170 degrees, bake for another 5 minutes. Remove the finished profiteroles from the paper and cool.

    Prepare the filling with red fish: cut the fish into strips 1.5 - 2 cm wide and 0.5 cm thick.

    Form the first appetizer: cut off the top third (lid) of half the profiteroles, add cheese, a piece of fish and caviar with a teaspoon. Garnish with a parsley leaf.

    For the second fillings You need to boil two hard-boiled eggs. Cool and cut into small cubes. Also chop the green onions and mix with the egg and liver.

    Form a second snack: cut off the top of the second half of the profiteroles and fill them with pollock liver filling, garnishing with the cut top and a parsley leaf.

    Bon appetit!