Profiteroles with three choices of toppings
It can be spread on bread, tasty sandwiches.
If you want to use only one version of filling, then it should be increased in 2-3 times.
The dough puffs prepared exactly as eclairs:
http://cook.supermg.com/cakes-and-pastries/18-eclairs.html, they differ only in form.
Profiteroles can be made ahead of time, 2-3 days before the celebration, put them in a bag and stuff before serving.
The number of ingredients is obtained 30-35 pieces.
Ingredients
dough:
- 100 g butter
- 4 eggs
- 180 g flour
- frac12 - tsp. salt
filling No. 1:
- 300 g chicken liver
- 100 g onions
- 100 g carrots
- 3 tbsp sour cream
- salt
- vegetable oil
filling No. 2:
- 150 g of trout or salmon (salted)
- 1 tbsp red caviar
- 2-3 tbsp. of Almette or sour cream
- greens
filling No. 3:
- 5 tbsp of condensed milk
- 50 g nuts (I walnuts, almonds, hazelnuts)
Preparation
Boil 250 ml of water, add oil, salt, bring to a boil.
In boiling water add the flour, mix well and cook for 2 minutes.
A lot a little cool.
Add one egg, mix well, add the second, stir.
Add all the eggs.
If the eggs are small, they might need 5 pieces.
Baking lay a baking paper (or grease).
With a spoon or using a pastry syringe put the dough into balls with a diameter of about 4 see
If syringe is not, you can put the dough in the bag, cut off the corner and squeeze.
Place in a preheated 180 degree oven, bake until Golden brown, about 35-40 minutes.
During baking, the oven door is not open.
Prepare the filling No. 1.
Finely chop the onion.
Carrots to grate on medium grater.
Onion is fried in vegetable oil.
Add the carrots and fry.
Add the liver, salt.
Fry on medium heat, covered, for 10 minutes, stirring occasionally.
To verify that the prepared liver or not, will snap the piece.
If you select a light liquid - liver finish.
Liver with onions and carrots to put in a blender and mix.
If there is no blender, you can skip all through a meat grinder.
Add sour cream.
Stir again.
Prepare the filling No. 2.
Trout finely chopped.
Finely chop the herbs.
Mix trout, herbs, eggs.
Add Almette, stir.
Prepare the filling No. 3.
Grind nuts in a blender or a knife.
Mix the condensed milk and nuts.
Baked profiteroles cut into two parts.
Put the stuffing.
To connect the halves.
Decorate to taste.
Profiteroles with trout I have decorated eggs and greens, with the liver - greens, with condensed milk is sprinkled with powdered sugar.
Bon appetit!
