Calories: Not specified
Cooking time: Not indicated

Profiteroles with cream cheese and salmon are a wonderful appetizer, tasty and nutritious, with a beautiful and original presentation. There is no shame in decorating even the most festive table with such an appetizer! And even though it will take a little more time to prepare than sandwiches and canapés, it will look much richer and more luxurious, which will certainly be appreciated by all the guests gathered at the table! But every housewife dreams that her dishes were appreciated. This particular appetizer can become a signature dish that will not leave anyone indifferent.

Snack profiteroles with filling, a recipe with photos explaining the preparation step by step, will please everyone. We will have salmon as a filler, but we can cook it.

Ingredients:

- chicken egg – 4 pcs.;
- table salt – ¼ tsp;
- flour – 120 g;
- water – 1 glass (faceted);
- butter – 150 g.
To prepare the filling we will need:
- cream cheese – 200 g;
- salmon (lightly salted or smoked) – 200 g;
- dill greens.

How to cook with photos step by step

Pour a glass of water into the pan, add salt and butter. Heat over heat until the oil is completely dissolved.
After the oil has completely dissolved, you need to remove the pan from the stove. Pour 120 g of flour into the water and stir well. Next, return the pan to low heat and keep it there, constantly stirring the ingredients until the dough acquires a thick consistency. As a result, it should lag behind the walls of the pan.

After removing the pan from the heat, we begin to add raw chicken eggs to the dough one by one. Mix the dough after each egg.




Place the finished dough into a pastry bag. If you don’t have a special bag, you can make it yourself. To do this, you need to put the dough in a thick milk bag and cut a small hole in one of the corners. Through a hole in a pastry bag or homemade bag, squeeze out small round buns onto a baking sheet lined with baking paper. As a last resort, if you don’t have both a bag and a bag, you can lay out the buns using a regular tablespoon.
Bake the profiteroles in an oven preheated to 200C for 20 minutes.






Cool the finished profiteroles to room temperature.

At the same time, prepare the filling for the profiteroles. Cut the salmon fillet into pieces.




Grind the cream cheese with chopped dill with a fork.






Combine fish and cheese and mix.




Cut off the top part of the profiteroles. Fill the bun with the filling and return the cut top to its place, i.e. cover the bun with it like a lid.
Our delicious and charming profiteroles with cream cheese and salmon are ready!




Take your time with them, and your dish will be remembered for a long time by everyone who is lucky enough to try it!




Starinskaya Lesya
By the way, it looks very original

Which are very similar to eclairs, but are much smaller in size. They can be served as a delicious dessert (cakes) or as a hearty snack. In the latter case, the custard products should be stuffed with a savory filling of fish, crab sticks and other ingredients. Today we will present many options on how to make such a dish for the holiday table so that none of the invited guests is disappointed.

Delicious profiteroles with filling: recipe with photo of the finished dish

Before preparing appetizers and desserts, be sure to make the custard base and bake the hollow products. To do this you will need:

• fat - 130 ml;
• large chicken eggs - 3 pcs.;
• fresh butter - 70 g;
• sifted wheat flour - 110 g;
• granulated sugar - ½ dessert spoon;
• sea ​​salt - a small amount (a couple of pinches).

The process of kneading dough and baking it

Sweet custard cakes

As mentioned above, such products can be made with different fillers. The sweet filling for profiteroles includes the following ingredients:

• cream 40% - 200 ml;
• boiled condensed milk - ½ can.

Cooking process

To make such simple but very tasty cakes, you should whip the heavy cream at high speed, and then add condensed milk to it and repeat the mixing procedure. After this, the sweet filling must be placed in a culinary syringe and, without cutting the profiteroles, squeeze the contents directly into the center of the custard, making a small puncture at the bottom of the bun.

Sweet filling for profiteroles (mango)

For such products you need to purchase:

• ripe mango pulp - from 1 fruit;
• soft (sweet) - 2 large spoons;
• lemon zest - dessert spoon;
• thick flower honey - large spoon.

Cooking process

To create such cakes, you need to grind all the ingredients into a pulp, mix them thoroughly, and then cut off the top of the custard products and stuff them with a sweet filling.

How to serve it correctly?

Sweet and salty profiteroles with a variety of fillings should be served as appetizers or dessert. It is recommended to place them on a flat plate, which it is advisable to decorate in advance with fruits, berries or fresh herbs, respectively.

What's good about profiteroles? These small round-shaped cakes with delicate cream inside occupy the main place of desserts on the holiday table. If the filling for profiteroles is made from fish, meat or cheese, then such snack buns will decorate any feast. The original pastries have gained particular popularity for serving at various buffets.

Ingredients:

• salmon - 300 g.

For the choux pastry:

• milk - ½ cup;
• water - ½ cup;
• butter - 100 g;
• flour - 150 g;
• eggs - 4 pcs.;
• salt;
• sugar - 1/3 tsp.

For the cream filling:

• cream cheese - 300 g;
• garlic - 1 clove;
• dill, salt and pepper - to taste.

Important! In order for the product to “rise” and bake, there are two methods for proper baking:

1. In the oven, preheated to 190 degrees, the workpieces are kept for 40 minutes, the door remains ajar.
2. In a closed and preheated oven to 200 degrees. The buns are baked until golden brown and dried at 160 degrees.

Technology:

1. Prepare choux pastry.
2. Using two spoons, place small round cakes on a baking sheet with parchment. Portions are laid out at a short distance from each other.
3. Remove the baked buns from the oven and cool.
4. Carefully cut off the tops of the blanks and remove the core.
5. To prepare the filling, chop the greens, after washing them. Squeeze the garlic using a special device.
6. Combine soft cheese with prepared products, salt and pepper.
7. Mix the filling mixture.
8. Start the blanks.
9. Cut the fish into thin slices.
10. Garnish with salmon and herbs.

Stuff the dough using a pastry syringe or a special bag. This method is more accurate, the structure of the baked product is preserved, and it remains intact.

Making custard

One of the most popular and widespread types of custard is “Patissier”. Its main difference from classic cream is the presence of starch. This filling will give the profiteroles a tenderness and refined taste.

Product composition:

• fresh milk - 0.350 l;
• sugar - 100 g;
• oil drain - 30 g;
• salt;
• vanillin - 10 g;
• starch - 1 tbsp. l;
• eggs - 2 pcs.

In choux pastry recipes, water can be replaced with whole milk, the profiteroles will turn out softer and more tender.

Technology:

1. Mix starch, half the sugar and a little salt in a deep bowl.
2. Pour in 1/3 of the milk, eggs and beat thoroughly.
3. Mix 250 ml of milk and the rest of the sugar and bring to a boil.
4. Pour the hot milk in a thin stream into the sugar and egg mixture.
5. Cook the cream until thick, stirring constantly.
6. Add butter and vanilla to the pan. Mix everything and remove from heat.

Pour the finished cream into a glass container, covering with cling film. Give him the opportunity to cool down and “rest.” It is convenient to fill the blanks when using a pastry bag. Profiteroles with delicate Patissiere cream are an ideal dessert of French cuisine that goes well with a cup of aromatic coffee.

Profiteroles with Olivier

Not a single New Year's holiday is complete without Olivier salad. You can serve it for a holiday as a savory filling for profiteroles. The combination of light choux pastry with salad ingredients will delight anyone. Olivier can be prepared according to the classic recipe. But the amazing taste of the modified recipe will not leave a single person indifferent.

Composition ingredients:

For filling:

• chicken breast - 500 g;
• eggs - 4 pcs.;
• potatoes - 4 pcs.;
• green peas - 100 g;
• carrots - 2 pcs.;
• fresh cucumber - 1 pc.;
• small pickled cucumbers - 4 pcs.;
• olives, shrimp - to taste;
• mayonnaise;
• any greens for presentation.

For profiteroles

• eggs - 3 pcs.;
• butter - 100 g;
• water - 150 ml;
• flour - 150 g;
• salt - a pinch.

Chop all the ingredients needed for the salad nicely. Fill the blanks with a small spoon. It is advisable to serve the dish immediately; the salad releases the released juice into the dough, moisturizes it, and as a result, the airiness of the profiteroles is lost.

Cooking process:

1. Melt the butter in a small container, add water to it and boil.
2. Add flour, lightly salt and stir.
3. Add beaten eggs to the mixture.
4. Place the dough in portions onto the prepared and greased baking sheet.
5. Bake profiteroles using one of the suitable methods.
6. Boil vegetables, eggs and meat in advance.
7. Peel the boiled ingredients and cut into small cubes.
8. Cucumbers are also cut in the same way.
9. Add peas to remaining ingredients.
10. Season with mayonnaise and mix.
11. Cut profiteroles in half and fill with filling.
12. Garnish with olive, shrimp and a sprig of herbs.
13. Serve immediately.

Preparing cod liver appetizer

The cod liver filling will add sophistication to the profiteroles; such an appetizer will become a decoration for the festive table. Today you can buy ready-made profiteroles in supermarkets, but even if you bake them yourself, this process will not take much time.

• profiteroles - 10-15 pcs.;
• cod liver - 1 jar;
• boiled chicken eggs - 3 pcs.;
• fresh cucumber - 2 pcs.;
• green onions - 2-3 pcs.
• black olives - 10 pcs.

To bake profiteroles, you will need any choux pastry, made yourself according to a recipe taken from any culinary site. A standard set of ingredients makes 20 preparations.

Step by step recipe:

1. Grind the liver so that large pieces remain.
2. Add diced cucumber.
3. Finely chop eggs, onions, olives.
4. Mix all.
5. Cut the top of the bun and fill with profiteroles.

Serve the appetizer immediately; after an hour and a half it will begin to get soggy.

Curd filling for cake

Cottage cheese cream used as a filling for cakes has a slight sourness and delicate taste. This is a light cream for profiteroles. There are a wide variety of recipes for curd filling, each of them is delicious in its own way.

The given recipe for sweet filling is simple to prepare, and the result is delicious.

• ready-made profiteroles - 20 pcs.;
• cottage cheese 18% - 400 g;
• sour cream 20% - 200 g;
• powdered sugar - 100 g;
• vanillin - 1 sachet;
• dark chocolate - 20 g.

To thicken the sour cream, before using, place it in gauze, folded in several layers, and hang it to drain off excess whey.

Execution process:

1. To make the cream light and airy, rub the cottage cheese through a sieve.
2. Sour cream, vanillin and powdered sugar are whipped.
3. Add prepared cottage cheese to the mixture. Beat everything together thoroughly.
4. Cool the cream.
5. Cut off the top part and fill the cake with cream.
6. Garnish with a sprig of mint.

Ingredients:

For the test:

• milk - ½ cup;
• water - ½ cup;
• butter - 100 g;
• sugar - 1 tbsp. l.;
• salt;
• flour - 150 g;
• eggs - 5 pcs.

For filling:

• eggs - 1 pc.;
• milk - 2 glasses;
• dry cocoa - 2 tbsp. l.;
• flour - 2 tbsp. l.;
• sugar, vanilla;
• dark chocolate bar.

You can prepare chocolate glaze like this: melt a chocolate bar, add a little cream and sugar. Cook the glaze over low heat. To check for readiness, pour a spoonful of the mixture into a glass of cold water. If the reaction results in a lump, the mixture is ready. Then cool and beat until smooth.

Step-by-step preparation:

1. Boil milk diluted with water. Add a piece of butter, sugar and salt to the mixture using the tip of a knife.
2. Flour is added to the mixture and everything is thoroughly mixed.
3. Cook the mixture for about 10 seconds.
4. Add beaten eggs to the dough.
5. Form portions, bake in any suitable way, cool.
6. Mix cocoa with sugar, add flour.
7. Boil the milk-vanilla mixture and add the beaten egg.
8. Add the remaining products and mix. As soon as bubbles appear, the cream is ready.
9. Fill the profiteroles with the cooled cream.
10. Decorate the profiteroles cake with chocolate glaze.

Profiteroles look exquisite on a festive table, and the incredible fillings that give the custard pastries a zest will arouse your appetite and the desire to eat the delicacy. Therefore, holidays and receptions are often decorated with such cakes.

Do you know, have you heard something about profiteroles? If not, today you will learn everything you can. If you already know, then believe me, you will learn a lot of new and useful things for yourself!

Profiteroles are so-called custard buns. This is what people call them because they are made from choux pastry. In fact, they came to us from romantic France. How can they then be called custard buns? Profiteroles – that’s their real name!

Today we will tell you how to prepare the dough correctly, because many people do not prepare this pastry because they are afraid of spoiling the food. Therefore, you will learn all the secrets of what to add and after what, what should not be done, and, conversely, what is absolutely necessary.

Then we will offer you various toppings. But today these will be only savory options. That is, no creams, berries and cream and other sweets. Today there will be vegetables, meat, mushrooms and cheeses.

And at the very end you will find the most useful and necessary tips on preparing toppings, bases, filling, serving, and so on.

Profiteroles recipe

Making homemade profiteroles:

Unsweetened fillings

Keep and save five excellent recipes for filling profiteroles. Each filling is unusual in that it contains the most common ingredients. You must try it!

With cheese cream

• 1 glass of milk;
• 5 g flour;
• 1 bunch of dill;
• 3 g starch;
• 1 pinch of salt;
• 160 g Roquefort (cheese).

Time – 15 minutes.

Calorie content: 187 calories.

Preparation:

1. Chop the cheese very finely;
2. Combine flour with starch, add milk and dill, beat well with a mixer;
3. Add cheese, beat again until smooth;
4. Add spices to taste, mix and transfer to a bag;
5. Can be used immediately for its intended purpose.

With salmon mousse

• 210 ml cream 38%;
• lemon juice;
• 160 g smoked salmon;
• white pepper

Time – 10 minutes.

Calorie content: 251 calories.

Preparation:

1. Whip the cream in a bowl, add salt and white pepper;
2. Grind the fish and place in a blender, add lemon juice;
3. Puree the fish with lemon until pureed;
4. Stir the fish into the cream, or vice versa, and stir until the color and consistency are uniform;
5. Use as directed.

With shrimp-curd cream

• 160 g cottage cheese or cream cheese;
• 4 branches of dill;
• 160 g shrimp;
• 1 clove of garlic.

Time – 15 minutes.

Calorie content: 152 calories.

Preparation:

1. Place peeled and frozen shrimp in boiling water and cook for one minute;
2. After a minute, drain the seafood in a colander;
3. Cool them a little and then chop them very finely;
4. Rinse the dill and chop it finely;
5. If you have cottage cheese, beat it with an immersion blender to a creamy consistency;
6. Peel and chop the garlic;
7. Add dill, shrimp and cheese to the garlic, mix well;
8. Fill the profiteroles with cream and serve.

With avocado cream

• 1 avocado;
• fresh basil;
• 5 g lemon zest;
• 20 ml lemon juice;
• 5 ml olive oil;
• 40 g cottage cheese.

Time – 15 minutes.

Calorie content: 204 calories.

Preparation:

1. Peel the avocado and cut the flesh in half, cutting along the pit with a knife;
2. Remove the pit and cut the avocado into small cubes;
3. Throw the avocado into a blender and puree it;
4. Rinse the basil and chop finely;
5. Add zest, citrus juice, cottage cheese, basil and oil to avocado;
6. Turn the blender back on and blend until smooth.

With herring

• 4 eggs;
• 1 herring fillet;
• 100 g butter.

Time – 20 minutes.

Calorie content: 295 calories.

Preparation:

1. Place the eggs in a saucepan, fill them with water and place on the stove;
2. As soon as the water boils, time it for a quarter of an hour;
3. After the time has passed, remove the product from the gas and transfer to cool water;
4. Peel the cooled eggs and chop them finely;
5. Rinse the fish fillet, check for bones, remove the skin;
6. Cut into cubes and puree using a blender;
7. Combine the herring with the eggs and add soft butter to them;
8. Mix the future filling until smooth and immediately fill the profiteroles with it.

Read how to cook in our article with tips and step-by-step videos.

Recipes for compote from frozen berries - how to prepare a drink for the winter.

Do you know how to cook pasta with spaghetti? Take note of several of our recipes with different additives.

How to cook profiteroles with savory filling

Above is an excellent recipe for profiteroles, which is suitable for both savory and sweet fillings. The finished profiteroles must be cooled completely, as some of the fillings may leak. For example, if it is cream cheese, then under the influence of a high temperature for it, it will begin to melt.

We have offered you several options for fillings, from which you can choose any for yourself and prepare it for filling profiteroles.

Having prepared the filling, the question arises of how to place it inside the profiteroles? There are several options here and we will consider each of them in detail:.

Option 1

Most often, in the homemade version, profiteroles are simply cut in half, generously filled with filling and no longer covered with the other half, but only covered, since there really is a lot of filling. This option is suitable for a hearty snack.

Option 2

The second case most likely applies to professional confectioners. A hole is made in the bottom of the profiteroles of such a size that you can insert the tip of a pastry syringe with or without a nozzle. And then the product is carefully filled directly from the bag. This option is good because the place where the filling was “poured” will not be visible. That's why professionals use it.

Option 3

The rarest method is to cut from the baking side. The option is more similar to the second one, since it is also inconspicuous. The main thing here is to carefully fill it with the filling so as not to tear the edges of the cut made. Can be filled either with a spoon or a bag.

Among the three options, you can choose any one for yourself, but everything, of course, depends on what filling you have. If it's cream cheese with finely chopped fish, then it can come from a bag. If the fish is cut coarsely, then it is better to use the first option.

To serve profiteroles to the table, you just need to “communicate” with your imagination. We will start, and your imagination will continue, believe me.

So, profiteroles are best served on a separate dish. The dish can be decorated with greens or, for example, roses from the filling (squeeze through the star nozzle).

You can decorate the profiteroles themselves with mint or basil leaves, sprigs of rosemary or other herbs. They can be served as an appetizer or instead of bread/lavash for soup. If the profiterole lids are not completely closed, you can decorate the filling directly. For example, it could be caviar, herbs or pieces of what is in the filling. But you should cut the product larger or not chop it at all. Can also be served on lettuce leaves.

The ingredients for the dough should be at room temperature, especially the eggs. After all, if you add cold eggs to the dough, they will make the mass heavy and because of this, the baked goods may not rise.

Before adding eggs, the mass must be cooled. If you add eggs to the hot dough, they will curdle and the recipe will be ruined.

The distance between planted profiteroles should be at least five centimeters. This is necessary so that they do not stick together during the growth process.

It is necessary to fill the buns just before serving, otherwise the wet ingredients will soak the dry dough and the product will “float”, turning into porridge.

Flour must be added all at once, sifted in advance. If you add it in parts, step by step, the dough will turn out with lumps and you will have to redo it.

You should definitely try profiteroles with unsweetened filling at least once in your life. It is not only very neat and appetizing. Such profiteroles are unusual as a filling and incredibly tasty. Not only the guests at the table will be delighted, but you yourself!

It seems to me that in profiteroles some secret is hidden - otherwise it can’t be that a simple lump of sticky dough suddenly grows, rises, becomes light, weightless, airy and incredibly attractive? It seems to me that there is definitely magic hidden in the process of making eclairs - I don’t believe that without it, cakes can turn from ugly ducklings into stunning swans. It seems to me that there is an unsolved mystery inside the custard - because just like that, without secrets and mysticism, it is impossible to combine butter, water, flour and eggs and get deliciously pot-bellied hollow pieces of baked dough; it is impossible to prepare profiteroles, even if you have them on hand photo verified recipe...

The official date of birth of profiteroles is considered to be the 16th century - it was during this period that the recipe for choux pastry was first written down. However, there is an opinion that the very idea of ​​\u200b\u200bpreparing custard cakes arose much earlier, it was simply not formalized in writing. The name comes from the word “profit”, which means “benefit”, “benefit”, which seems quite logical: small pieces of dough after being in the oven grow significantly in volume, increase in size, “bring profit”.

More often profiteroles fill sweet fillings(custard, curd soufflé, various variations of butter cream, chocolate cream, whipped cream), at the same time no less popular unsweetened, snack fillings. Profiteroles are often served with various salads - cheese, meat, fish. Mushroom and vegetable fillings are interesting. Whatever you decide to fill the hollow choux pastry with, the principle of preparing profiteroles does not change, the basic recipe is the same.

How to cook profiteroles, described (at the link - a proven recipe for choux pastry with step-by-step photographs), today I propose to dwell on the basic principles and basic recommendations for preparing delicious choux pastries.

10 secrets on how to prepare delicious eclairs and fluffy profiteroles:

1. To get truly tasty profiteroles, the water (or milk) in which the flour will be brewed is necessary. heat well(at least up to 90 degrees), only after that you can dissolve the butter in it, and even more so add flour. Don't rush - at this stage this is the main secret.

2. You need flour in water pour it all in at once- and immediately stir vigorously to achieve a homogeneous structure. Some housewives believe that the flour must be sifted first, however, I always carefully skip this recommendation - and still get perfect custard cakes.

3. An important and secret trick - after you have added all the flour to the dough and stirred until smooth, do not be lazy work with the spoon for another 2-3 minutes. This simple action will make the dough smoother, more elastic, and the finished profiteroles will be airier, thinner, and more tender.

4. Before adding eggs to the flour brewed with water, you should wait a couple of minutes so that the dough has cooled slightly. This is necessary so that the protein does not curl at the stage of mixing it into the dough - if this happens, the walls of the profiteroles during baking will not be able to retain moisture inside the cakes and will tear, preventing the custard from growing to its maximum volume.

5. Eggs need to be added to the dough. strictly one at a time- and each time knead the mass until completely homogeneous. Again, take your time, have fun and enjoy every movement, because cooking is a great joy, so share it with the dough.

6. Classic profiteroles size- round, ball-like cakes with a diameter of up to 4 cm. The dough can be deposited onto a baking sheet using a pastry syringe, or you can simply spread it with a spoon - in the second option it will not be artistically beautiful, but cozy, attractive and appetizing.

7. If you place the dough on a baking sheet with a spoon, periodically dip it in water - this way the dough will be easier to remove and will not stick. When depositing the dough, do not forget that the finished products will increase in volume at least twice.

8. Baking tray Profiteroles can be greased with a thin layer of oil or covered with baking paper, along which you can run your palm slightly moistened with water. It is convenient to bake choux pastry on silicone mats - you do not need to treat them with anything.

9. The oven must be warmed up well before baking. The first 10 minutes are brewed, as a rule. baked at temperature 200 degrees, then reduce the temperature to 180 and bake until golden brown and dry bottom.

10. Store finished products for profiteroles, you can keep it for up to three days in a tightly tied plastic bag in the closet (only after it has cooled completely!) and up to three months in the same bag, but in the freezer. After defrosting, the dough practically does not change its taste.

Good luck with your choux pastry and delicious experiments!