The fillings for snack bar profiteroles are unsweetened. Profiteroles and eclairs - sweet filling to choose from, tips from the highlight Filling for profiteroles from Korean carrots

An alien and rarely used word by us " profiteroles" - nothing more than the closest relative of the famous and familiar custard cakes which we all love. Oh, yes, in their own company - and the name " eclairs", which are definitely twin brothers of the so commonly found custards. In fairness, it’s worth mentioning shu- tiny cakes from choux pastry, which are usually served empty, but also belong to the same family of “hollow” pastries made from dough, which are prepared by boiling flour and introducing eggs into it. But these are all different stories about essentially the same recipe - delicious custard cakes.

French pastry chefs joke that whoever makes successful eclairs the first time has passed the initial exam in the difficult art of cooking with "excellent" marks. And every joke has some truth, right?

Although I may have been hasty in defining profiteroles as a dessert - now they are filled with caviar, red fish, unsweetened salads, and various canned goods... You can read how to prepare eclairs, what are the subtleties and secrets of this art. But today I want to talk about fillings for them, but in the traditional interpretation, that is, about sweet options. After all, what could be tastier than a delicate custard cake with cream made from... But the cream requires details, and details that are understandable, accessible and verified. So, sweet filling for profiteroles- which one will we choose?

Option one.

Perhaps it’s worth starting with a classic recipe - the real one. The French chef Marie-Antoine Careme, who gave the whole world a wonderful dessert - eclairs, prepared cakes with just such a filling. You don’t have to do anything super complicated, you don’t need any unusual products - the recipe is actually incredibly simple.

Option two.

Although custard cakes are usually topped with cocoa fudge, true chocoholics will always want even more chocolate. It was for them that they came up with chocolate cream, using the same classic first option as a basis. Now true connoisseurs of the “black delicacy” have a real treasure - eclairs with chocolate cream.

Option three.

Once again we will use a basic custard recipe. But only this time we will spoil nut lovers. Pistachios will be very good as an additional component. Their delicate taste will highlight all the charm classic cream, giving it new, very interesting touches. The nuts should be added in crushed form to the already cooled cream, along with the butter. Don't expect the cream to change its color radically; rather, it will be barely light green. But the taste... it's something amazing!

Option four.

Option five.

Another recipe, and a series of “non-brewed” ones, that I really like is pumpkin. Yes, yes, it’s perfect for eclairs and profiteroles. Don’t be afraid of such an experiment - the pumpkin will not dominate, but will only add sweetness and a subtle shade of something warm, velvety, soft, cozy.... The filling will not be defiantly orange, the cream will have a pleasant, darker tone. Another advantage of pumpkin as an ingredient: it lightens the cream, removing excess calories - isn’t this a reason to prepare it?

In fact, filling options are a field for your imagination, an opportunity to experiment and try new, interesting tastes. Invent, dream, dare - and you will get the best custard cake with the most delicious cream in the world!

Good luck in the kitchen!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Airy, melt-in-your-mouth profiteroles made from choux pastry are the best basis for preparing a delicious dessert or savory snack for the festive table. The taste, aroma and “character” of the finished buns is given by the filling, which can be berry, mushroom, fruit, vegetable, fermented milk and even meat. Savory filled buns are a great alternative to regular sandwiches or snack tarts, and miniature sweet cakes will complement the menu for a special occasion. The main thing is to choose quality ingredients and follow the proportions indicated in the recipe.

What are profiteroles

Classic profiteroles are delicious French buns with a diameter of no more than 4 centimeters. Unlike eclairs, which are also made from choux pastry, they have a round shape and are not only dessert, but also snack. Sweet buns are served with tea, coffee, and juices. They can be the basis for preparing more complex desserts, for example, croquembouche - a tall cone of profiteroles held together with caramel threads. Spicy or salty buns are offered as a separate snack or served with salads, broths, soups on a small separate plate.

How to fill profiteroles for a snack

The filling for profiteroles can be sweet or savory. Sweet buns made from choux pastry with berries, chocolate, cream cheese, jam, soft curd, pumpkin or custard served for dessert. To prepare unsweetened snack buns, use spicy or salty fillings - shrimp, crab meat, mushrooms, hard and processed cheese, chicken, vegetable salad, greens, pate, fish (for example, herring or lightly salted salmon). It is recommended to fill profiteroles just before serving, otherwise the juicy filling will have time to be absorbed into the airy dough and make it watery.

Recipes for fillings for profiteroles

There are many proven ways to prepare original, aromatic and very delicious filling for choux pastry buns. The ingredients are finely chopped or ground in a blender bowl until smooth, such as puree or fluffy mousse. It is important that all components are ready for use. Homemade or store-bought profiteroles are carefully cut in half and filled with prepared filling. An alternative option is to fill them with a special pastry syringe. You just need to choose good recipe and trust your culinary imagination.

Filling for profiteroles, unsweetened

Time: 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 138 kcal per 100 g.
Purpose: for snacks.
Cuisine: international.
Difficulty: medium.

Hearty profiteroles with salty fillings are a fundamentally new look at modern snacks and ways to serve them effectively. Any base can be used cottage cheese, for example, "Almette" or "Hochland". If necessary, it is replaced with fatty cottage cheese, which must first be beaten in a blender until smooth and mixed with a small amount of sour cream or cream. If desired, spices are added to the thick curd and shrimp cream - rosemary, sea salt, saffron, lime or lemon zest, tarragon, ground black pepper and even granulated sugar.

Ingredients:

shrimp – 150 g;
curd cheese – 150 g;
garlic – 1 tooth;
greens – 50 g.

Cooking method:

Peel frozen shrimp and immerse in boiling water.
Cook seafood for no longer than a minute.
Drain in a colander.
Cool, grind.
Connect boiled shrimp with cottage cheese or grated cottage cheese. Mix.
Add finely chopped greens.
Grate the garlic on the finest grater and mix with the shrimp-curd cream.
Fill the profiteroles with the resulting mixture.

Fish

Time: 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 249 kcal per 100 g.
Purpose: for snacks.
Cuisine: international.
Difficulty: medium.

Juicy profiteroles with fish filling are an original appetizer for good wine, beer, and other alcoholic drinks any fortress. This dish will be a much more sophisticated addition to the holiday menu than banal sandwiches, sushi and ordinary canapés. Instead of delicious smoked salmon, you can use cod, salted salmon bellies, tuna fillet or any red fish. Cream can be replaced with cottage cheese or processed cheese. Ready-made buns with creamy salmon mousse and allspice can be decorated with a thin slice of lemon and a sprig of fresh parsley.

Ingredients:

smoked salmon – 150 g;
heavy cream – 200 ml;
lemon juice – 1 tbsp. l.;
ground white pepper - to taste.

Cooking method:

Cut the smoked salmon fillet into small pieces.
Place the fish in a blender bowl.
Add freshly squeezed lemon juice.
Blend the mixture until it becomes a homogeneous puree.
Separately, whip heavy cream with ground white pepper.
Gently fold the whipped cream into the chopped smoked salmon.
Mix. The color of the mass should be uniform.
Fill the profiteroles with creamy fish cream.

Crab filling

Time: 15 minutes.
Number of servings: 15 persons.
Calorie content of the dish: 149 kcal per 100 g.
Purpose: for snacks.
Cuisine: international.
Difficulty: medium.

Spicy profiteroles stuffed with crab sticks, sweet canned corn and boiled eggs are especially tender and tasty thanks to the cheese and mayonnaise sauce. It is recommended to give preference to high-quality crab sticks with a minimum starch content (they should crack slightly when folded and not break). Processed cheese should be creamy, without additional aromatic and flavor additives. If desired, fresh cucumbers can be replaced with other ingredients, such as radishes, pickled onions and even sweet pineapple slices.

Ingredients:

crab sticks – 250 g;
cucumber – 1 pc.;
canned corn – 300 g;
eggs – 3 pcs.;
processed cheese – 100 g;
mayonnaise – 100 g.

Cooking method:

Boil chicken eggs hard. Cool.
Chop the whites.
Mash the yolks with a fork.
Add cucumber, cut into very small cubes.
Add corn and crab sticks, grated on the finest grater.
Separately mix mayonnaise with grated processed cheese.
Season eggs, crab sticks, corn and cucumber with cheese and mayonnaise sauce.
Fill the choux buns with the prepared mixture.

Sweet

Time: 15 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 222 kcal per 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Custard buns with delicate orange cream can be prepared for a family tea party or served with morning coffee, natural juices and carbonated drinks. This dessert turns out to be very tender, sweet, but not cloying, and has a stunning aroma of citrus and vanilla. Orange cream will not taste bitter if you properly remove the zest from the fruit without touching the white pulp. Too thin a cream can be easily made thicker by adding a little cornstarch, flour or semolina. The finished buns are served with a sprig of mint, fresh wild berries or a scoop of creamy ice cream.

Ingredients:

milk – 2 tbsp.;
orange zest – 50 g;
flour - 3 tbsp. l.;
butter – 120 g;
sugar – 4 tbsp. l.;
vanillin - to taste.

Cooking method:

Mix milk with half a portion of sugar and vanilla.
Warm up, add sifted flour in small portions.
Bring to a boil, whisking the mixture vigorously.
Cook for 3 minutes.
Add soft butter to the hot mixture and stir.
Add orange zest mixed with the remaining half portion of granulated sugar.
Beat with a whisk.
Fill the buns with the cooled orange cream.

Filling for choux pastry

Time: 15 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 199 kcal per 100 g.
Purpose: for snacks.
Cuisine: international.
Difficulty: medium.

Refreshing custard buns with cottage cheese and avocado are a great snack for dinner party or any other special occasion. The dish turns out especially beautiful and appetizing, thanks to the bright green color of the filling. A thick cream based on ripe avocado pulp, fresh basil and light curd mass can be distributed into profiterole halves using a pastry bag or syringe. The resulting “roses” are decorated with chopped walnuts, caraway seeds, a slice of green apple, sesame seeds, a strip of bacon or potato chips without rich flavors.

Ingredients:

avocado – 2 pcs.;
lemon juice – 2 tbsp. l.;
olive oil – 1 tbsp. l.;
cottage cheese – 100 g;
basil – 50 g.

Cooking method:

Separate the avocado pulp from the peel using a tablespoon.
Mash with a fork.
Sprinkle lemon juice to keep the avocado color vibrant.
Add fat cottage cheese and finely chopped basil.
Place the mixture into a blender bowl.
Pour in olive oil.
Blend until smooth and puree-like consistency.
Fill the custard buns with the resulting cream.

With cheese cream

Time: 15 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 146 kcal per 100 g.
Purpose: for snacks.
Cuisine: international.
Difficulty: medium.

Profiteroles with spicy cheese cream are a luxurious appetizer for a New Year's table, corporate party or wedding buffet. French Roquefort cheese has a rich aroma and unique taste, combining notes of sheep's milk and hazelnuts. It belongs to blue cheeses with noble mold and adds sophistication to the snack. The cheese cream comes out very tender, so the choux pastry buns are filled using a pastry bag. Before serving, profiteroles with cheese filling can be decorated with small flying fish caviar, which has a unique smoked-salty taste.

Ingredients:

Roquefort cheese – 250 g;
milk – 2 tbsp.;
flour – 0.5 tbsp. l.;
starch – 1 tsp;
dill – 100 g.

Cooking method:

Mix sifted wheat flour with potato or corn starch.
Pour in cold milk in small portions.
Add fresh, finely chopped dill.
Beat the mixture with a mixer until smooth.
Add Roquefort cheese, cut into very small cubes.
Beat again with a mixer.
Place the resulting mixture into a pastry bag.
Fill the profiteroles with cheese cream.

Curd

Time: 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 309 kcal per 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Sweet buns with cottage cheese and prunes can be prepared in advance, because the curd cream holds its shape perfectly and does not soften the tender choux pastry. Some of the cottage cheese can be replaced with fluffy coconut flakes, which will give the cream airiness, rich taste and pleasant texture. Instead of prunes, you can use dried apricots, raisins, pieces of delicious candied fruit, poppy seeds or cranberries. The dessert will be even more fragrant if you add vanilla extract to it. Before serving, the finished buns with curd cream can be sprinkled with powdered sugar and decorated with mint sprigs.

Ingredients:

cottage cheese – 150 g;
vanilla sugar – 1 tsp;
sour cream – 150 g;
prunes – 6 pcs.;
sugar – 2 tbsp. l.

Cooking method:

Beat the fatty cottage cheese in a blender or pass through a meat grinder twice until the mass becomes homogeneous, without lumps.
Scald the prunes with boiling water or pour water over them for half an hour. Cut into small cubes.
Mix cottage cheese with fat sour cream.
Add chopped prunes.
Add granulated sugar and vanilla sugar. Mix.
Transfer the curd cream into a pastry bag and fill the buns.

Chocolate cream for profiteroles

Time: 8 hours 20 minutes.
Number of servings: 15 persons.
Calorie content of the dish: 372 kcal per 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Airy profiteroles with chocolate cream are beautiful, aromatic and very delicious dessert, which is sure to please both adults and children. Classic chocolate cream is easy to prepare with just three ingredients, but you can safely experiment with the composition and consistency of the filling. By adding your favorite spices and herbs to the cream, you can give the dessert a unique, truly signature taste. Cardamom, ground chili pepper, cloves and nutmeg go best with chocolate. The spices need to be dissolved in the cream before combining them with the dark chocolate pieces.

Ingredients:

bitter chocolate – 100 g;
heavy cream – 500 ml;
sugar – 2 tbsp. l.

Cooking method:

Chop high-quality dark chocolate with a knife or simply break it into small pieces with your hands.
Transfer the pieces into a glass or enamel bowl.
Separately, mix heavy cream with sugar.
Place the resulting mixture on the fire in a ladle or small saucepan.
Bring to a boil, quickly remove from heat.
Pour the hot cream into the bowl with the chocolate.
Whisk until the chocolate pieces melt and the mixture becomes smooth and glossy.
Place in the refrigerator for 8 hours.
Remove from the refrigerator and beat with a mixer until stiff peaks form.
Fill the buns with chocolate cream.

Pumpkin filling

Time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 178 kcal per 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

To prepare a thick pumpkin cream, it is recommended to use heavy cream and a small ripe pumpkin. Pumpkin will cook much faster if you cut it into small pieces. Instead of cream, you can use soft curd cheese. The filling for fluffy custard buns will be even more tender and uniform if you grind the granulated sugar using a coffee grinder or initially replace it with powdered sugar. If desired, you can add savory, ground ginger, cinnamon, cardamom, vanillin, nutmeg, mint and other spices that go well with pumpkin to the cream.

Ingredients:

pumpkin – 250 g;
heavy cream – 100 ml;
sugar – 4 tbsp. l.

Cooking method:

Rinse the pumpkin pulp thoroughly.
Cut into pieces of approximately the same size.
Transfer to a saucepan or small saucepan.
Pour in water so that it completely covers the pumpkin pieces.
Cook until tender (about 30 minutes).
Drain in a colander.
Combine pumpkin and sugar in a blender bowl and blend.
Add heavy cream, whipped to stiff peaks.
Interrupt again. The mass should be homogeneous.
Fill the choux buns with the cooled pumpkin cream.

From mushrooms

Time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 163 kcal per 100 g.
Purpose: for snacks.
Cuisine: international.
Difficulty: medium.

Snack profiteroles with mushroom filling can be prepared from champignons, chanterelles, boletus, milk mushrooms, oyster mushrooms, honey mushrooms and any other mushrooms. Instead of fried mushrooms You can use pickled ones, which will add piquancy, sharpness and pleasant sourness to the dish. The main thing is to first throw them in a colander to drain all the brine. Otherwise, the choux bun filling will be too watery. Before serving, ready-made profiteroles with porcini mushrooms, milk mushrooms and feta cheese can be decorated with chives, olives or olives cut into thin rings.

Ingredients:

porcini mushrooms – 350 g;
milk mushrooms – 350 g;
feta cheese – 500 g;
butter – 60 g;
parsley – 50 g.

Cooking method:

Boil porcini mushrooms and milk mushrooms until tender (about 45 minutes).
Cut into cubes.
Fry in a frying pan greased with butter. If necessary butter can be replaced with vegetable.
Mix fried mushrooms, chopped parsley, feta cheese.
Make small cuts on the buns and fill the buns with the mushroom mixture.

Chicken

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 100 kcal per 100 g.
Purpose: for snacks.
Cuisine: international.
Difficulty: medium.

Hearty profiteroles with boiled chicken fillet, natural Greek yogurt and garlic can be served as a snack with beer, wine and other alcoholic drinks. Sourish greek yogurt can be mixed with rosemary, paprika, marjoram, turmeric, curry or any other aromatic spices that will enhance the taste of the chicken. If desired, add boiled chicken liver, celery, a little mayonnaise, red or regular onion, sweet canned corn. The finished buns can be decorated with small “roses” of mustard, tomato paste or horseradish.

Ingredients:

chicken fillet – 250 g;
Greek yogurt – 300 g;
garlic – 2 teeth;
dill – 50 g.

Cooking method:

Boil the chicken fillet until tender (about half an hour).
Cool, chop finely.
Add Greek yogurt, grated garlic, chopped dill.
Mix.
Fill the profiteroles with the resulting mixture.

Appetizing profiteroles with sweet or savory filling are tasty, impressive, easy-to-prepare buns that are convenient to eat with your hands without using cutlery. Small round buns made from choux pastry can be baked at home or simply purchased at the store. The main thing is to pay attention to preparing the filling and filling the pieces correctly. Some useful recommendations and the secrets of professional chefs will help you turn dessert or snack profiteroles with filling into a small culinary masterpiece and favorite dish all family:

Profiteroles with a heavy, unsweetened filling (for example, fish or chicken) are best laid out in one layer so that the delicate pastry does not wrinkle.
Dessert profiteroles with light cream, berry or custard can be placed in a mound and topped with salted or sweet caramel to secure the structure.
Unsweetened buns are decorated with neat “roses” of pate or mousse, and sweet buns are decorated with patterns of butter or protein cream included in the filling. To do this, use a pastry syringe.
If you cut top part buns, they will be much easier to fill with salmon filling or other ingredients, cut into small pieces.
A homogeneous pasty filling made from cream cheese or pate can be introduced using a pastry bag, making small holes in the bottom of each bun.

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Filling for profiteroles - preparing savory or sweet step by step recipes with photo

Filling custard buns (profiteroles), tartlet baskets

It is advisable to fill it shortly before serving so that the profiteroles and baskets do not get soggy. But you can prepare the filling in advance.

Fillings for profiteroles, they are also suitable for baskets and tartlets:

* Almost all minced meats are suitable for “stuffed eggs”,

* A jar of krill (or small cocktail shrimp), fresh cucumber, apple, small onion, finely chopped, seasoned with mayonnaise and black pepper. Garnish with a sprig of parsley.

* Favorite chicken salad with pineapple. Chicken fillet and slices of pineapple, cheese - cut into small cubes, add chopped parsley, salt and pepper, season with mayonnaise.

* Potato salad. Crush the boiled potatoes, season with cream or sour cream, spices to taste, salt, pepper, sprinkle with thin rings of green onions.

* Potato salad variation - add small pieces of lightly fried brisket.

* Salmon (chum salmon or salmon), lightly salted or lightly smoked, cream cheese such as “Almette”, “Philadelphia”, lemon, parsley. Combine the cheese and 2/3 of the fish in a blender, cut the rest of the fish into thin slices and garnish the filled profiteroles with salmon, a sprig of parsley and a thin slice of lemon.

* A variant of the previous filling - replace the curd cheese with processed cheese, add a little butter to obtain a delicate consistency.

* A jar of tuna in its own juice, a jar of white beans in its own juice - drain the juice. Chop the beans with a fork, combine with tuna, add a lot of chopped parsley and lemon juice. Season with olive oil.

* A jar of ready-made meat pate, pickled cucumbers, greens.

* “Ryzhik” salad – finely grated raw carrots, grated cheese, a small grated onion, eggs – yeah, you need to grate them too. Season with mayonnaise, salt and pepper to taste.

* Beet salad made from grated (or better finely chopped!) beets - with garlic or prunes, lingonberries, apple. Before filling, be sure to drain the released juice from the salad and let the bottom get soggy.

* Cheese, apple, egg - all in small cubes, half a grated onion, mayonnaise, salt to taste.

* Mash Roquefort (or Dor Blue) cheese a little, add a little cream, walnuts, finely chopped celery stalk, and/or lightly fried champignons,

* Option: beat Dor Blue cheese in a blender with salt until creamy. Decorate the stuffed profiteroles with pine nuts and/or halves of large red grapes.

* Curd filling. Combine cottage cheese (can be grained) with grated fresh cucumber and/or grated radish, add a lot of chopped herbs, salt, season with cream or sour cream.

* Option for cottage cheese filling: add finely grated carrots and garlic to the cottage cheese. Season with sour cream.

* Finely chop the fried mushrooms, add lightly fried onions, chopped egg, you can also add grated cheese, mayonnaise, pine nuts.

* Processed cheese, mashed with butter.

* Cheese cheese with red bell pepper and chopped olives, greens.

* A jar of “Almette with horseradish” - mash with a small amount of cream - to soften the taste and a more delicate consistency, fill the profiteroles, place a thin slice of ham and herbs on top.

* Cod liver, Viola cheese, grated eggs. Top with a thin slice of pickled cucumber and a sprig of dill.

Stuffing eggs

The cooking technology is simple, success is guaranteed!

· The most important thing is to peel the eggs so that “one leg is there...” - that is, half the white is not left in the shell. To do this, after cooking, drain the boiling water and pour cold water over the eggs until they cool. By the way, very fresh eggs are difficult to peel even after this...

· Cut beautiful peeled eggs in half lengthwise, remove the yolk (it will go into minced meat). We will fill the egg white halves with minced meat.

Preparation of minced meat: Grind the yolk and additives with a blender or mash with a fork, season and add salt and pepper to taste. Green onions, dill, parsley, and olives cut into rings, walnuts and add red pepper cubes to taste and as desired.

* Mushroom (yolk, mushrooms fried with onions, sour cream or mayonnaise, or a little vegetable oil),

* Fish (yolk, fried onion + salmon, tuna, sardine, etc. in oil),

* Smoked fish (yolk, hot smoked fish (remove bones), vegetable oil or mayonnaise, green onions),

* Cheese No. 1 (yolk, grated cheese, garlic, mayonnaise),

* Cheese No. 2 (yolk, grated cheese, grated boiled carrots, mayonnaise),

* Liver No. 1 (yolk, cod liver, green onion),

* Liver No. 2 (yolk, a couple of slices of fried or boiled liver (can be chicken), mayonnaise, or butter),

* Pate (yolk, ready-made pate from a jar, finely chopped prunes),

* Budget (yolk, fried onion, butter or mayonnaise),

* Off-budget (red or black caviar),

* Sausage/ham (yolk, finely chopped ham, finely chopped pickled cucumbers, mayonnaise),

* Squid (yolk, boiled squid, onion, half and half sour cream with mayonnaise),

* Shrimp (yolk, finely chopped shrimp, mayonnaise),

Place the finished stuffed halves beautifully on a dish and decorate with a mesh of mayonnaise, herbs, olives, and sliced vegetables.

Wrap - in thin pita bread, in pancakes

Quick to prepare, looks good, you can take it with you to a party, outdoors, suitable for a “canapé party.”

1). Unwrap and arrange the pancake/lavash in a single layer. 2). Spread or add filling. 3). Roll tightly. 4). Place in the refrigerator, pressing with a cutting board to seal and 5). Remove and cut into slices.

Spreads and fillings

· Many fillings are suitable: those for baskets and profiteroles, and for stuffed eggs - see above.

· This option is more suitable for pita bread. Spread with any processed cheese (protection from getting soggy), place lettuce leaves on the cheese, arrange slices of lightly salted or smoked salmon, sprinkle with dill. Cool, cut into slices - rolls, put an olive ring and a slice of lemon on each one.

· Cod liver pate: drain the oil, grind the liver into a homogeneous mass in a blender with eggs (4 pcs.). You can add a spoon of mayonnaise. Place a piece of pickled cucumber and parsley on each slice of roll. You can decorate with olives or capers. Option - place cucumber slices in the center of the pancake (lavash) and roll it into a roll with the filling.

· Grate eggs and cheese, add finely chopped walnuts (a lot!) and garlic, season with mayonnaise (or mayonnaise with sour cream).

Serve on: chips, toast, crispbread, crackers, pancakes

You can put a slice of egg or fresh cucumber on crackers for salads.

Bake pancakes small and unsweetened - they look like curd and cheese snacks with the addition of radishes, fresh cucumbers, sweet peppers or smoked salmon.

Arrange on vegetable slices

You can put curd cream or salad with ham on cucumber and slices of pepper, for example...

Source: m.baby.ru

Profiteroles

Choux pastry for eclairs and profiteroles

Profiteroles with false herring oil

Do you like herring oil? I just adore it, but the diet requires some family members to strictly limit butter, and herring is prepared on its basis, and in considerable quantities. About three years ago I found an alternative to my favorite delicacy, and such that no one could ever guess what kind of ingredient was hidden in this wonderful oil. without butter. Curious? Come in and find out the secret. You can't tell the difference by taste!

Profiteroles with craquelin

Dear friends, it’s hard to surprise me with anything when it comes to baking. But there are recipes that completely change the idea of this or that classic recipe. This happened in this case too. Thanks to a small detail, classic custard pies become so self-contained that you can enjoy them without even filling them with anything. Delicate choux pastry plus a crispy sweet crust – it’s divine! Even a novice housewife can handle the recipe. custard recipe from Venus Osepchuk, thanks to her!

Profiteroles with egg cream

Another quick, but quite bright and impressive dish for the holiday table. An interesting alternative to traditional canapés with caviar or stuffed eggs.

Cake with profiteroles “Heavenly Pillow”

There is a similar cake on our website. We have the same recipe for profiteroles. Everything else is different. There is nothing difficult in preparing this cake, but the work is painstaking and quite long. A very interesting, tasty and beautifully cut cake.

Profiteroles “Borodinskie”

Snacks on bread are too simple, snack profiteroles - everyone has probably tried them. But profiteroles with the taste and aroma of custard Borodino bread are already exclusive! I guarantee that this appetizer will not leave anyone indifferent at your holiday table. The savory filling includes thin slices of boiled beets and creamy smoked pink salmon mousse. Even though you don't have to bake the bread, the smell of freshly baked bread will linger in your home for a long time! You will not find such a recipe either on the site or on the Internet at all))) Exclusively for COOKS. RU and TM Kikkoman!

Profiteroles

There are a lot of recipes like this on this site. But I decided that for “complete happiness” and the set, let it be mine.

Profiteroles with chicken liver pate

I would like to bring to your attention a simple, but nevertheless tasty appetizer for the holiday table. These mini profiteroles are perfect for a buffet table or as an aperitif snack. From this amount of ingredients you get about 50 mini profiteroles with filling.

Profiteroles with Bavarian cream

Silk milk cream! Thin choux pastry! These tiny cakes are pure tenderness! And I have a special weakness for them! I hope galinka1705 loves them too!! Because this greeting is for her!

Profiteroles “Two in one”

Profiteroles with raw smoked ham and parmesan. Extraordinarily tasty. The piquancy of raw smoked ham and Parmesan in the airy softness of profiteroles is a wonderful combination. There is no need to fill the profiteroles; the dough itself already contains the filling. This is cool. The components give the profiteroles strength and they keep their shape remarkably well. Great snack! Based on Gordon Ramsay’s “Sunday Family Lunch and Other Recipes” I looked through all the recipes on the site for the query “profiteroles”, but didn’t find anything like it.

Profiteroles. Profiteroles are small buns baked in an oven or oven from choux pastry. They appeared and were invented much earlier in world cooking than eclairs, although both types of baked goods are made from the same type of choux pastry.

The difference between profiteroles and eclairs is in their shape. Profiteroles are small in size. Eclairs are oblong and larger in size than profiteroles. However, they can also have a round shape, but they are definitely larger in size than profiteroles. Also, eclairs are always served with a sweet filling - whipped cream with powdered sugar, butter cream and others. Profiteroles can have various fillings - sweet, savory. They can be served without any filling at all, as buns for tea or dinner.

In the production of choux pastry for profiteroles, components such as salt, water, butter, Wheat flour, eggs. Sometimes water is replaced with milk to make baked goods softer. Rare recipes for choux pastry for profiteroles contain sugar.

Properly prepared profiteroles are dry and hollow inside. A small amount of dough by volume produces many baked goods that can be filled with any filling. The main thing is that the filling is not too liquid, otherwise the product quickly becomes wet from the inside and loses its taste.

Since profiteroles are small-sized baked goods, in order to add filling to them, housewives simply cut them into two halves, cutting off the “lid” of the product, fill the base with filling and cover with the upper part. However, you can introduce the filling in the form of sweet cream into the product with one puncture of a pastry syringe. The finished dessert product is covered with glaze - chocolate, lemon, sugar, white chocolate and served chilled.

Source: www.povarenok.ru

Profiteroles with savory filling

Ingredients

Dough:
Butter – 80 g,
Milk – 120 ml,
Cold water – 120 ml,
Wheat flour – 120 g,
Chicken eggs (not large) – 4-5 pcs.
Sugar, salt - one pinch each.
Filling:
Cream or processed cheese – 150 g,
Lightly salted salmon (belly) – 300 g,
Hard cheese (grated) - a handful,
Mayonnaise - to taste.

How to cook profiteroles with savory filling

First, prepare the choux pastry for snack profiteroles. Pour the required amount of water and milk into the saucepan, and then put it on the stove. Add butter, chopped into pieces. It is important to put it in at this stage, while the liquid is still cold. By heating the food at the same time, the oil will mix evenly with the liquid.

Add a pinch of salt and sugar to the saucepan, while constantly stirring the liquid with a whisk. Bring the mixture to a boil.
3

Pour all the flour into the boiling mixture and immediately mix with a whisk.

Brew the appetizer batter for 30 seconds and then immediately remove from heat. Keep stirring it until no lumps form for one minute. Place the saucepan back on the stove, turning the heat to low. Whisk for another 20-30 seconds until a coating begins to form on the walls of the container. Remove the dough from the heat and set aside to cool for 10 minutes. Stir occasionally, this will speed up the process.

In a separate bowl, beat 5 chicken eggs and mix them well.

Add the eggs into the dough in small portions, whisking them vigorously. Watch the consistency! The finished choux pastry should slide off the spoon like a shiny, smooth ribbon. That is why you should not rush with the eggs, you should add them little by little, perhaps not all of them, this directly depends on their size. If the dough turns out to be too liquid, it will simply spread during baking, and a thick dough will not allow the profiteroles to rise in the oven.

Preheat the oven to 210 degrees. Line a baking tray with parchment paper; there is no need to grease it. Using a pastry bag or a teaspoon, pipe the profiteroles of the desired size and desired shape. Do not forget that the products will increase in volume, leave a small distance between them for this.

Bake the profiteroles for 10 minutes at 210°, and then reduce the heat to 170°. The oven door must not be opened until the process is completed, otherwise the products will fall off. Dry the profiteroles for another 20 minutes. Turn off the oven and open the door slightly - let the products cool in it.

Meanwhile, prepare the unsweetened profiterole filling. To do this, you will need lightly salted salmon (to save money, you can use bellies), creamy/melted and hard cheese.

Separate the salmon meat from the skin and chop finely.

Cooking tips:

The butter needed to prepare the choux pastry can be replaced with margarine or spread. The taste will not suffer much from this.
Make sure the dough is thoroughly cooled before adding eggs to the dough. Otherwise, they may simply be cooked, and profiteroles will not turn out.

Profiteroles can be stuffed with other products. Focus on your taste preferences, get creative with the combination of ingredients and create your own culinary delights.

If you don’t know what to fill profiteroles with to make it really tasty, and you don’t have time to experiment, try the following combinations:

Any seafood: fish, shrimp, squid, crab sticks combined with soft cheese or chopped boiled eggs. The mixture is seasoned with mayonnaise and spices are added to taste.

Fried mushrooms combined with boiled chicken breast, grated hard cheese, mayonnaise and herbs. Decorate with greens and cranberries.

Crab sticks with bell pepper, rice and corn.

Canned cod liver with chopped boiled eggs and mayonnaise. You can also use liver pate.

Cottage cheese with herbs, mayonnaise and garlic.

Butter or soft cheese with red caviar.

Processed cheese, crushed on a coarse grater with garlic and mayonnaise.

What are profiteroles? These are small choux pastry buns with hollows inside. We are more familiar with them from childhood as eclairs with custard, but in Lately You can increasingly find such buns with savory filling as cold appetizers on buffet tables. It is most convenient to use ready-made profiteroles from the store, but if you want to learn how to cook them yourself, write in the comments, I will definitely prepare a thematic photo recipe.

How to fill snack profiteroles?

Today I offer you a thematic selection with options for simple fillings for profiteroles that you can prepare at home. The main conditions are that the ingredients must be harmoniously combined with each other, have a suitable (not too wet) consistency so that the profiteroles do not fall apart while waiting for their finest hour, and of course, the snack must be tasty!

If there are a lot of interesting and delicious options preparing fillings for profiteroles. For you, dear friends, I have collected only the best and proven ones, which will not go unnoticed by guests. You can prepare the filling for profiteroles in the form of a salad, or in the form of an airy cream, and in both cases it will turn out delicious! If you have your favorite filling options for profiteroles, please write in the comments and add a photo. It will be very interesting for me and the guests!

✅ Profiteroles with red fish and cucumber

On the agenda is the filling for profiteroles made from red fish. Lightly salted salmon will also be accompanied by fresh cucumber, hard cheese and quail eggs– an excellent combination, you must agree! These profiteroles with lightly salted red fish are prepared quickly and simply, but they must be served immediately, because stuffed profiteroles can become soggy over time and lose their shape. How to cook, see.

✅ Profiteroles with smoked chicken and egg and fresh cucumber

As you understand, there are a lot of salad options for profiteroles. But among this variety I have several favorites. One of them is a salad with smoked chicken, egg and fresh cucumber. It is very easy to prepare, it is tasty and satisfying, and guests usually like it. What else is needed if you need an interesting filling for snack profiteroles, right? And don’t think that this is only a buffet option. Not at all, snack profiteroles with salad from smoked chicken You can safely serve them at any festive feast - they will always be appropriate. See recipe with photo.

✅ Profiteroles with cheese filling

I really liked the snack profiteroles with cheese, which I tried once at a friend’s birthday. Three types of cheese were needed for the filling: they complemented each other perfectly and did not require any other ingredients. I took note of this recipe and somehow prepared it for my guests. This snack is now one of my friends' favorites. See recipe with photo.

✅Profiteroles with crab sticks

I suggest you prepare profiteroles stuffed with crab sticks in the company of melted cheese, canned corn and fresh cucumber. In fact, it's very delicious salad, which is simply placed so that it can be eaten without a plate or utensils. See recipe with photo.

✅Profiteroles with mushrooms and cheese

Profiteroles filled with champignons and cheese, prepared according to the julienne principle, are very tasty. This appetizer looks very appetizing, and the taste will definitely not disappoint either you or your guests. In addition, profiteroles with champignons turn out satisfying, which has great importance for buffet events. How to cook, see.

✅ Snack profiteroles with liver pate

This recipe will also be of interest to those who are planning a menu for a buffet table: profiteroles with liver pate are ideal for it. Judge for yourself: they are comfortable to hold with your hands, they are small and neat, and they look good. Well, profiteroles as a snack fulfill their main mission in the best possible way: after all, they are very tasty, so everyone without exception will be happy to eat them. Look at the recipe with photos.

✅ Snack profiteroles with cheese salad

I think everyone knows the salad made from processed cheese, eggs, carrots and garlic with mayonnaise. It has many different names: “Cheese”, “Jewish”, “Student”, “Squirrel”... Many people like it, so housewives often prepare it - both for everyday life and for holidays. On ordinary days, such a salad with processed cheese can simply be spread on bread - it will turn out to be a tasty and satisfying sandwich. But if we are talking about some kind of celebration, then you want to serve this salad in a special way, due to the fact that in itself it looks rustic. A great way out is to make snack profiteroles filled with cheese salad.

It turns out to be an excellent dish - both festive and tasty. In addition, such an appetizer is prepared simply and quickly, because both the profiteroles and the salad itself can be made in advance, and before the guests arrive, simply fill the profiteroles with filling.

Profiteroles are usually prepared with a sweet filling. Indeed, eclairs and custard pies made from this dough turn out simply magnificent! But profiteroles can be stuffed with other, very unusual, savory fillings. This dish works great as a snack and looks luxurious on festive table. Try making original snack profiteroles and you will simply amaze your guests. There is nothing complicated in the cooking process, and the products required are the simplest and fairly inexpensive, but the effect produced by such a snack will exceed all your expectations. The most delicate filling of cream cheese and salmon is delicious, and the airy dough just melts in your mouth. These profiteroles are served cold on a snack table or buffet table. They can also be used as an addition to first courses at a family dinner.

Ingredients

Dough:
Butter - 80 g;
Milk - 120 ml;
Cold water - 120 ml;
Wheat flour - 120 g;
Chicken eggs (not large) - 4-5 pcs.
Sugar, salt - one pinch each.
Filling:
Cream or processed cheese - 150 g;
Lightly salted salmon (belly) - 300 g;
Hard cheese (grated) – a handful;
Mayonnaise - to taste.

Preparation

First, prepare the choux pastry for snack profiteroles. Pour the required amount of water and milk into the saucepan, and then put it on the stove. Add butter, chopped into pieces. It is important to put it in at this stage, while the liquid is still cold. By heating the food at the same time, the oil will mix evenly with the liquid.

Add a pinch of salt and sugar to the saucepan, while constantly stirring the liquid with a whisk. Bring the mixture to a boil.
3

Pour all the flour into the boiling mixture and immediately mix with a whisk.

Brew the appetizer batter for 30 seconds and then immediately remove from heat. Keep stirring it until no lumps form for one minute. Place the saucepan back on the stove, turning the heat to low. Whisk for another 20-30 seconds until a coating begins to form on the walls of the container. Remove the dough from the heat and set aside to cool for 10 minutes. Stir occasionally, this will speed up the process.

Beat 5 chicken eggs into a separate bowl and mix them well.

Preheat the oven to 210 degrees. Line a baking tray with parchment paper; there is no need to grease it. Using a pastry bag or a teaspoon, pipe the profiteroles of the desired size and desired shape. Do not forget that the products will increase in volume, leave a small distance between them for this.

Bake the profiteroles for 10 minutes at 210°, and then reduce the heat to 170°. The oven door must not be opened until the process is completed, otherwise the products will fall off. Dry the profiteroles for another 20 minutes. Turn off the oven and open the door slightly - let the products cool in it.

Meanwhile, prepare the unsweetened profiterole filling. To do this, you will need lightly salted salmon (to save money, you can use bellies), creamy/processed and hard cheese.

Separate the salmon meat from the skin and chop finely.

Place all the ingredients for the filling on a separate plate: hard and processed/cream cheese, salmon meat and mayonnaise. If desired, add finely chopped fresh herbs or pickled ginger.

Stir the fish filling, adding salt and spices to taste.

Cut each profiterole and fill with filling.

Place the finished products on a plate and decorate to your liking. A delicious snack You can serve it immediately and start the celebration. Bon appetit and delicious feasts!

Cooking tips:

The butter needed to prepare the choux pastry can be replaced with margarine or spread. The taste will not suffer much from this.
Make sure the dough is thoroughly cooled before adding eggs to the dough. Otherwise, they may simply be cooked, and profiteroles will not turn out.

Profiteroles can be stuffed with other products. Focus on your taste preferences, get creative with the combination of ingredients and create your own culinary delights.

If you don’t know what to fill profiteroles with to make it really tasty, and you don’t have time to experiment, try the following combinations:

Any seafood: fish, shrimp, squid, crab sticks combined with soft cheese or chopped boiled eggs. The mixture is seasoned with mayonnaise and spices are added to taste.