Stuffing for profiteroles - 6 delicious recipes for sweet and unsweetened toppings

Why are profiteroles good? These small round cakes with a delicate cream inside occupy the main place of desserts on the festive table. If the filling for profiteroles is made from fish, meat or cheese, then such snack buns decorate any feast. The original bakery acquired particular popularity for serving various receptions.

Salmon and cream cheese filling

Ingredients:

• salmon - 300 g.

For choux pastry:

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

For creamy toppings:

• 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 in advance, the blanks are left for 40 minutes, the door remains ajar.
2. In a closed and heated oven up to 200 degrees. buns are baked to a rosy hue, and dried at 160 degrees.

Technology:

1. Cook the choux pastry.
2. Put two small spoons round small cakes on a baking sheet with parchment. Portions are laid out at a small distance from each other.
3. Remove the baked buns from the oven, cool.
4. At the workpieces, carefully cut the tops, remove the core.
5. To prepare the filling, chop the greens, after washing it. Squeeze garlic on a special tool.
6. Combine soft cheese with prepared foods, salt and pepper.
7. Mix for the filling.
8. Fill in the blanks.
9. Cut the fish into thin slices.
10. Garnish with salmon and herbs.

Start the dough using a cooking syringe or a special bag.This method is more accurate, the structure of the baked product is preserved, and it remains integral.

Custard

One of the most popular and common types of custard is Patissiere. Its main difference from the classic cream is the presence of starch. Such a filling will give profiteroles tenderness and sophistication of 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 custard dough recipes, water can be replaced with whole milk, profiteroles will be softer and more tender.

Technology:

1. Stir in a deep bowl starch, half sugar and a little salt.
2. Pour 1/3 of the milk, eggs and beat thoroughly.
3. Mix 250 ml of milk and the remaining sugar, bring to a boil.
4. Pour hot milk into a mixture of sugar with an egg in a thin stream.
5. Cook the cream to a thick consistency, stir constantly.
6. Add butter, 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 "relax." It is convenient to fill the blanks when using a pastry bag. Profiteroles with delicate cream “Patissier” - an ideal dessert of French cuisine, which 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 as a savory filling for snack profiteroles. The combination of light custard dough 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 anyone indifferent.

Ingredients of the composition:

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 is a pinch.

Grind all the products needed for the salad. Fill the blanks with a small spoon. Serving the dish is desirable immediately, the salad gives the juice released to the dough, moisturizes it, as a result, the airiness of profiteroles is lost.

Cooking process:

1. Melt the butter in a small container, add water to it and boil.
2. Introduce flour, slightly salt, stir.
3. Add beaten eggs to the mixture.
4. Put the dough in portions on a prepared and greased baking sheet.
5. Bake profiteroles in one suitable way.
6. Boil vegetables, eggs and meat in advance.
7. Peel the boiled ingredients and cut into small cubes.
8. Cucumbers also cut in a similar way.
9. Add the peas to the rest of the ingredients.
10. Season with mayonnaise, mix.
11. Profiteroles cut in half, fill with filling.
12. Garnish with olive, shrimp and a sprig of greens.
13. Submit immediately.

Cooking cod liver appetizer

Cod liver stuffing will add profitability to profiteroles, such an appetizer will become an ornament for a festive table. Today, in supermarkets you can buy ready-made profiteroles, but even if you bake them yourself, this process will not take much time.

Structure:

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

For baking profiteroles, you need any choux pastry made independently according to a recipe taken on any culinary site. From a standard set of ingredients, 20 pieces are obtained.

Step by step recipe:

1. Grind the liver so that large pieces remain.
2. Add the diced cucumber.
3. Finely chop eggs, onions, olives.
4. Mix all.
5. At the bun, cut the top, start the profiteroles.

Serve the snack immediately, after an hour and a half, it will begin to soak.

Curd filling for cake

Cream of cottage cheese as a filling for cakes, has a slight acidity and delicate taste.This is a light cream for profiteroles. There are a lot of recipes for the curd filling, each of them is tasty in its own way.

The recipe for the sweet filling in the preparation is simple, and the result is delicious.

Structure:

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

For the density of sour cream, before use, put it in gauze, folded in several layers, hang it so that the glass has excess serum.

Execution process:

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

Chocolate cream for profiteroles

Tiny custard profiteroles with delicate chocolate cream will not leave anyone indifferent. Chocolate lovers will appreciate this recipe.

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;
• bar of dark chocolate.

You can make chocolate icing like this: melt a bar of chocolate, add a little cream and sugar. Cook over a slow fire. To check its readiness, pour a spoonful of the mixture into a glass of cold water. If a lump forms as a result of the reaction, the mixture is ready. Then cool and beat until smooth.

Step by step cooking:

1. Boil milk diluted with water. Add a piece of butter, sugar and salt to the tip of the knife to the mixture.
2. Flour is introduced into the mixture, everything is thoroughly mixed.
3. Boil 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, introduce a beaten egg into it.
8. Enter the remaining products, mix. As soon as the bubbles appear, the cream is ready.
9. Fill profiteroles with cooled cream.
10. Decorate profiteroles cake with chocolate icing.

Profiteroles look exquisite on the festive table, and incredible fillings that add zest to custard pastries cause an appetite and a desire to eat a treat. Therefore, such cakes are often decorated with holidays and gala receptions.