10:45, 23 Jul 2023, author: Ermakova M.

Profiteroles stuffed with cheese and trout

Name: Profiteroles stuffed with cheese and trout
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: Flour - 1 cup; Milk - ½ cup; Butter - 100 g; Water - ½ cup; Eggs - 4 pcs.; Salt - a pinch; Vegetable oil - for greasing the pan; For filling:; Cream cheese - 300 g; Trout s / s - 300 g; Garlic - 1 clove; Dill - a small bunch

Recipe for buffet profiteroles with cream cheese and red fish. Appetizing appetizer for magnificent feasts and receptions.

Photo source: 123rf.com/profile_funandrejss

Choux pastry profiteroles will perfectly help to diversify any festive or buffet table. You can serve all kinds of salads in them, or, with their help, make interesting and tasty snacks. I offer a proven and delicious recipe for their preparation with red fish and cheese.

Profiteroles stuffed with cheese and trout

Кухня: European, десерт, калории: 220, время приготовления: 00:50

Ингредиенты

Flour - 1 cup

Milk - ½ cup

Butter - 100 g

Water - ½ cup

Eggs - 4 pcs.

Salt - a pinch

Vegetable oil - for greasing the pan

For filling:

Cream cheese - 300 g

Trout s / s - 300 g

Garlic - 1 clove

Dill - a small bunch

Рецепт

1. Put butter in a saucepan, pour water and milk, throw in a pinch of salt and bring it all to a boil. Pour flour into the pan and mix everything very quickly. Turn off the fire. Mix without stopping. The dough should move away from the sides of the pan. As a rule, this takes only 1 minute. Transfer the hot dough to a bowl and leave it to cool (about 10 minutes).

2. Enter one egg at a time and mix well each time. Choux pastry should be uniform and shiny.

3. Put the dough in circles on a baking sheet greased with vegetable oil using a pastry syringe (or put small balls with a teaspoon).

4. Bake the profiteroles in an oven preheated to 190°C for 20 minutes. Leave them for another 10 minutes in the switched off oven until completely dry.

5. Prepare the filling. Squeeze the garlic into the cream cheese through a press and add the chopped dill. Mix well.

6. Cut off the tops from the cooled profiteroles.

7. Fill the profiteroles with the cheese filling.

8. Top with trout pieces and garnish with dill sprigs.

Bon appetit!