French profiteroles stuffed with mackerel and cream cheese

French profiteroles stuffed with mackerel and cream cheese

For profiteroles
INGREDIENTS
150 g flour
3 eggs
100 g butter
0.5 tbsp. sugar for unsweetened and 2 tbsp. for sweet profiteroles
0.25 tsp salt

STEP-BY-STEP COOKING RECIPE
Step 1
Sift flour. Preheat the oven to 180 ° C.
Step 2
In a small saucepan, mix 200 ml of drinking water, sliced ​​butter, sugar and salt. Bring to a boil and remove the pan from the fire, do not turn off the fire, make it minimal.
Step 3
Pour in flour and mix until smooth. Return the pan to the fire and dry the dough, constantly stirring the mass with a wooden spatula, 2 min. Remove from heat.
Step 4
Start adding eggs to the dough one at a time, each time mixing the mixture until smooth, before adding the next egg. The dough should turn out brilliant, without lumps, the consistency of thick sour cream. Cool the dough completely.
Step 5
Put two balls of dough the size of a walnut at a distance of 4-5 cm from each other on a baking sheet covered with parchment using two spoons or a pastry bag.
Step 6
Place the pan in the oven for 25-30 minutes. Do not open the oven during baking. Cool the finished profiteroles and cut them in half lengthwise to start later.

For filling
INGREDIENTS
250 g cream cheese
150 g smoked mackerel fillet
juice of half a lemon
0.5 teaspoon ground zira
Tabasco sauce
1 basic portion of profiteroles


STEP-BY-STEP COOKING RECIPE
Step 1
Beat cheese, mackerel pulp, lemon juice with a blender.
Step 2
Salt and season Tabasco to taste.
Step 3
Start with the resulting profiteroles mixture.

French profiteroles stuffed with mackerel and cream cheese
French profiteroles stuffed with mackerel and cream cheese
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