Eclairs with custard - for tea, but unsweetened filling for profiteroles - a great option for decoration snacks for the festive table. Caviar, pastes, cheese and even salads - all this is successfully combined with small custard buns, which French cuisine is proud of.

Unsweetened cottage cheese filling

Eating profiteroles with salted curd filling is one of the easiest ways to surprise guests. They are prepared very quickly, and just as quickly and eaten up, because the cottage cheese literally melts in your mouth.

Ingredients:

  • cottage cheese - 150 g;
  • greens to taste - 1 bunch;
  • sour cream (15%) - 1 tbsp. l .;
  • salt - 1 tsp.

To get a more homogeneous mass, choose moist cottage cheese with a fat content of at least 9%.

Technology:

  1. Knead the cottage cheese, add sour cream, mix until smooth, without grains.
  2. Finely chop the greens and mix in the curd.
  3. Salt to taste and mix well again.
  4. Gather the mass with a spoon or in a confectionery syringe and fill it with profiteroles through a cut in the side.
  5. Ready snack immediately serve.

Light curd filling for profiterole snack bars goes well with white wine. Fans of strong drinks will like a more satisfying version of custard rolls filled with cottage cheese and walnut paste.

Ingredients Composition:

  • cottage cheese - 200 g;
  • peeled nut - 100 g;
  • garlic - 3 teeth .;
  • Bulgarian pepper (red or orange) - 1 pc.;
  • paprika - 1/5 tsp;
  • dill - 3-4 branches;
  • salt.

Technology:

  1. Mash the cottage cheese with a fork to a state of homogeneous mass without grains.
  2. Squeeze the garlic through the garlic or grate.
  3. Chop greens, nuts, finely chop pepper.
  4. Mix everything and add salt to taste.
  5. The table can be served immediately or cooked in advance.

With crab sticks

An appetizer of crab sticks has already become a hit at home holiday feasts.So why not give your favorite dish a new look and stuff them with profiteroles?

Components:

  • crab sticks or meat - 300 g;
  • Dutch cheese - 150 g;
  • perfect eggs (boiled) - 2 pcs.;
  • grated horseradish - 1 tsp;
  • dill - a small bunch;
  • salt, ground pepper;
  • mayonnaise - 2-3 tbsp. l

Technology:

  1. Grind crab sticks into small cubes.
  2. Grate the cheese.
  3. Cut the greens and add it to the chopped eggs.
  4. Mix everything, adding salt and pepper to taste.
  5. Introduce horseradish and mayonnaise.
  6. Using a teaspoon, start the profiteroles and immediately serve them to the table.

 

Fans of light French cuisine will love the combination of crab sticks and shrimp.

Components:

  • crab sticks (meat) - up to 200 g;
  • shrimp (peeled boiled) - 300 g;
  • boiled eggs - 2 pcs.;
  • soft cheese - 200 g;
  • dill greens - 3 branches;
  • salt, ground black pepper;
  • salad mayonnaise - 3 tbsp. l

To make the filling soft, simply defrost the shrimp, or lower it into boiling water for no more than one minute.

Technology:

  1. Cut the sticks into small cubes.
  2. Depending on the size of the profiteroles, leave the shrimp whole or cut into 2-3 parts.
  3. Grind cheese on a coarse grater. You can use processed cheeses, after putting them for 1 hour in the freezer.
  4. Squeeze the garlic through a press.
  5. Mix all the ingredients, adding chopped herbs, salt, pepper to taste.
  6. Fill the filling with mayonnaise and fill it with prepared profiteroles without “caps”.
  7. Serve with wines.

Tip. Make homemade mayonnaise. It takes minutes with a hand blender, but confidence in the quality of the sauce remains.

Cooking with salmon

The combination of choux pastry with slightly salted fish is considered a classic buffet table. Stuffing with salmon for snack profiteroles is prepared in just 15 minutes.

 

Components:

  • salted salmon fillet - 200 g;
  • cream cheese - 300 g;
  • garlic - 1 clove;
  • dill - 2 branches;
  • salt, ground black pepper.

Technology:

  1. Mash the cheese with a fork or beat in a blender until air mass is obtained.
  2. Pass the garlic through the garlic, add finely chopped greens to it.
  3. Add the resulting mass to cheese and mix thoroughly. Add salt and pepper to taste.
  4. At profiteroles, cut off the lids.
  5. Lay thin slices of salmon along the walls of the lower parts of the buns.
  6. Fill the middle of profiteroles with salmon with cheese mass using a confectionery syringe.
  7. Serve immediately after cooking.

Of the same ingredients, you can make fish and cheese mousse and stuff them with profiteroles, covering them with cut hats on top.

Hearty Chicken Filling

As a snack for strong drinks, the recipe for profiteroles with chicken is great.

Components:

  • chicken fillet - 150 g;
  • curd cheese - 100 g;
  • cucumber and tomato - 1 pc.;
  • gherkins - 3-4 pcs.;
  • green onions and dill - 2-3 branches;
  • paprika, turmeric, black pepper, salt;
  • sunflower oil.

Technology:

  1. Cut the fillet into slices, sprinkle with spices, season with salt to taste and let stand for an hour.
  2. Fry the chicken over high heat until golden brown.
  3. Finely chop the cucumber, tomato, gherkins and greens. Allow excess fluid to drain.
  4. Chop the cooled fillet into small cubes.
  5. Mash the cheese with a fork and add to it all the ingredients.
  6. Mix the resulting mass thoroughly and fill it with open (without caps) profiteroles.
  7. If you want the filling to be creamy, you can beat the resulting mass in a blender or skip it twice through a meat grinder.

Lovers of spicy food will love the following recipe.

Product List:

  • boiled chicken (thigh) - 300 g;
  • tomato - 1 pc.;
  • chili pepper - 1 pc.;
  • garlic - 1 clove;
  • granular mustard - 1 tbsp. l .;
  • green onions - 2-3 stems;
  • mayonnaise - 1 tbsp. l .;
  • salt.

Technology:

  1. Cut the tomato into small cubes and allow the excess liquid to drain.
  2. Finely chop the chicken, mix with tomato, chopped onion and pepper.
  3. Add mustard, mayonnaise. Mix well, if necessary, salt to taste.
  4. Fill the profiteroles with the salad and serve them to the table. It is not recommended to keep in the refrigerator so that the dough is not damp from the filling.

How to make mushrooms

French cuisine often uses mushrooms. Profiteroles are combined with them just great!

Ingredients Composition:

  • onion head;
  • fresh champignons - 400 g;
  • hard cheese - 200 g;
  • sour cream (15%) - 100 g;
  • salt, ground pepper;
  • any vegetable oil for frying.

Technology:

  1. Chop the onion finely and fry it until transparent.
  2. Add crushed champignon caps, fry until water evaporates and pour sour cream. Stew for 15 minutes.
  3. Add the grated cheese to the prepared mushrooms, salt and pepper to taste.
  4. Allow the filling to cool and fill it with profiteroles through the cuts in the sides. Serve right there.

For profiteroles with cheese

Cheese is considered one of the most consumed dairy products in France, so profiteroles with parmesan are a classic recipe. Most often, in their preparation, cheese is introduced immediately into the dough. It turns into custard buns two in one, for which you do not need to prepare a separate filling. In our country, the recipe for profiteroles stuffed with a mix of cheese and ham is popular.

Structure:

  • King Arthur cheese - 200 g;
  • ham - 200 g;
  • dill - 3-4 branches;
  • mayonnaise sauce - 3 tbsp. l

Technology:

  1. Grate cheese on a fine grater, add chopped dill.
  2. Cut the ham into thin strips a few centimeters long.
  3. Put everything together, season with mayonnaise and mix well.
  4. Fill profiteroles, after cutting off the hats from them.
  5. Cook right before serving, mayonnaise rolls may become damp.

A festive dinner with gastronomic appetizers from profiteroles, advantageously and so appetizingly decorate the table!

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