Profiteroles with salmon and cream cheese. Profiteroles with red fish and cheese Profiteroles with fish and cheese

Many people associate profiteroles with sweet confectionery with cream. However, on their basis, you can cook other, not at all sweet dishes.

Snack profiteroles with salmon and curd cheese is a delicious original appetizer for the festive table, which is simply and quickly prepared and always enjoys the same success.

Ingredients: (for 15 profiteroles)

for the custard test:
80 g flour (half a 250 ml cup)
125 ml water
50 g butter
2 medium eggs
1/4 tsp salt
For filling:
150-170 g lightly salted salmon (I had a package of 170 g)
200 g soft curd cheese
a few sprigs of dill

For the filling, it is not necessary to take exactly salmon, you can take trout, pink salmon, and other slightly salted fish.

Cooking:

First, let's prepare the custard dough for snack profiteroles, and while they are baking, we will prepare the filling.

In a saucepan, preferably Teflon, pour 125 ml of water, put oil and salt in the same place and bring to a boil.

Add sifted flour and stir quickly.

Remove the pan from the stove and cool the dough until warm. Then beat in the eggs one at a time, mixing well after adding each egg.

Turn on the oven and preheat it to 185-190 degrees. We cover the baking sheet with baking paper and, using a pastry bag, or a syringe, or a teaspoon dipped in water, lay out balls with a diameter of about 3.5-4 cm.

We put the baking sheet in the preheated oven and bake for 25-30 minutes, until the profiteroles become an even golden color. The dough does not increase in size immediately, after about 15 minutes, so do not panic, but be patient and do not open the oven all the time to make sure everything goes right. For the first 15 minutes, the oven cannot be categorically opened, there is a chance that the dough will not rise at all.

While the profiteroles are baking, prepare the filling for them. Salmon, or trout, or pink salmon cut into small cubes.

Knead the curd cheese with a fork. You can take any cheese, I took Violette creamy curd cheese from the Karat Moscow plant, very tasty, Almette curd cheese or another similar one is also great.

We separate the soft leaves from several branches of dill and cut them as small as possible. In total, you should get a full tablespoon of already chopped dill.

We mix all the components and get the following filling for snack profiteroles:

While we are preparing the filling, of course, we look impatiently into the oven window to see how our profiteroles are doing there.

When it is purely visually visible that the profiteroles are ready, take them out and cool. Here they are, handsome, have approximately doubled in volume.

We cut each profiterole on the side with a sharp knife, but not completely. Open like a shell and fill both halves with stuffing.

Then we close the "shell" - the profiterole is ready. And so we fill in all the other profiteroles.

Profiteroles - custard cakes, hollow inside and bland to taste. The fillings can be fruits, creams or pâtés. Today, our filling will be salted salmon and cream cheese, and as a result we will get a wonderful appetizer and decoration of the festive table. The combination of salmon and cheese makes the filling very tender.
Working with choux pastry is not difficult, the most important condition is good wheat flour with a high starch content.

Taste Info New Year Recipes / Buffet Snacks

Ingredients

For test:
150 g butter
200 ml water
1/4 tsp salt
4 eggs
120 g flour
For filling:
150 gr lightly salted salmon
150 gr cream cheese

How to cook snack profiteroles with salmon and cheese

Cut the butter into pieces and let it melt a little. It is best to use an oil with a fat content of 82%, since an oil that contains a lower percentage of fat will contain additional moisture.

Pour water into the pan, put salt, oil and put on fire.

Stir until the oil is completely dissolved. Remove from heat and add sifted flour.
It is imperative to sift the flour, as this helps to remove impurities, dry and enrich with oxygen, which will create a cavity inside the profiteroles.
We return the pan to the stove and cook over low heat until the dough begins to lag behind the walls of the pan. Stir all the time with a wooden spatula.

When the dough completely lags behind the walls and forms into a ball, remove from heat and add one egg at a time, mixing quickly and thoroughly, preventing the protein from curdling.
We spread the dough in a pastry bag and put it on a baking sheet covered with parchment, it is not necessary to grease the parchment with oil.
If there is no pastry bag, you can deposit with a spoon. We make an indent of a few centimeters so that during baking, the profiteroles, increasing, do not stick together.
We put in an oven preheated to 200 degrees and bake the profiteroles for about 30-35 minutes.

We prepare the filling - finely chop the lightly salted salmon and mix it with cheese, you can add chopped dill. Mix the stuffing well.

When the profiteroles have cooled down, cut off the top not completely and fill it with stuffing, close the “lid” on top.
It turned out a delicious and appetizing appetizer, profiteroles with red fish and cream cheese can be put on any holiday table.

Cooking time:

1 hour 30 minutes

Servings:

40 pieces Ingredients:

Flour - 180 grams
Chicken eggs - 4 eggs
Butter - 100 grams
Salted salmon - 300 grams
Fine salt - ½ teaspoon
Granulated sugar - 1 teaspoon
Purified water - 250 grams
Cottage cheese - 300 grams
Greenery
Garlic - 1 clove
Mixture of ground peppers - 1 pinch
Fatty cream 35% - 130 grams
baking paper

Profiteroles with salmon have an excellent appearance, as well as cheese cream, with which we will stuff the profiteroles, will give the dish a high taste of this great cold appetizer.

Not difficult and quick to prepare. Great for a festive table, buffet, banquet, romantic evening and other celebrations as a cold appetizer.

To prepare profiteroles with salmon, we need slightly salted salmon, cottage cheese, flour, spices, butter. First you need to prepare the custard, and then bake the profiteroles, prepare the curd paste, stuff the profiteroles, decorate with a salmon rose and a green leaf. Here is a short cooking process. And now I propose to move on to the step-by-step preparation of the Salmon Profiteroles dish with a photo for each step.

How to cook Salmon Profiteroles - recipes with photos, step by step cooking:
To prepare profiteroles, we need choux pastry. Bring purified (bottled water) to a boiling state, add salt, sugar, butter there, mix until the oil has dissolved, bring to a boil, remove from heat, add flour in small portions and mix vigorously, thereby bringing the custard dough to a homogeneous state. Allow the choux pastry to cool, and then drive in chicken eggs one by one, mix, that is, bring to a homogeneous state.

Line a baking sheet with baking paper and use a pastry bag or two teaspoons soaked in water to spread the dough. It should be remembered that the finished profiteroles should not be more than 4 cm in diameter. When baking, the profiteroles increase in size by 3 times.

Preheat the oven to 180 degrees. We put a baking sheet with custard profiteroles in the oven and bake for about 40 minutes. Pull out the profiteroles and cool.

While our profiteroles are baking, we will prepare the filling for them. In a deep bowl, beat the cottage cheese until soft. Whip the cream to stable peaks and combine the cream with cottage cheese, add a mixture of peppers, a pinch of salt, crushed garlic (rubbed on a fine grater).

Add finely chopped greens to the filling, mix everything.

At the cooled profiteroles, cut off the lid with a sharp knife, fill the void of the profiteroles with the filling. The filling can be squeezed out with a pastry bag, syringe or with an ordinary teaspoon.

Lightly salted salmon is cut into strips and rolled up, giving it the shape of a rose.

We insert the rolls into the center of the profiteroles.

You can decorate with a leaf of parsley or dill. Here, salmon profiteroles are ready, serve as a cold appetizer. Bon appetit!

Profiteroles with salmon and cream cheese are an excellent cold appetizer, which is prepared from gourmet products and is not inferior to haute cuisine dishes in its taste and attractive appearance. This gourmet appetizer is perfect for a festive table and can make your guests truly admire your culinary talents. In addition, I especially recommend preparing this dish for buffets or children's parties, as small, neat profiteroles are convenient to take with your hands and eat without utensils on the go.

Profiteroles are inherently small balls that are made from unleavened choux pastry and become hollow inside during baking. This cavity can be filled with all sorts of fillings and as a result you can get a wide variety of dishes. By filling profiteroles with sweet cream, whipped cream, berries or fruits, you can prepare a light, delicious dessert that melts in your mouth. And if you take cheese, vegetables, mushrooms, meat or fish in various combinations as a filling, then you end up with hearty cold snacks for every taste.

Today I want to show you how to cook savory salmon and cream cheese profiteroles worthy of the best restaurants in the world at home. Despite their refined and sophisticated appearance, this dish is not too difficult to prepare. After all, choux pastry is prepared quite simply and quickly, especially if you know all the nuances of this process, well, the filling of these profiteroles consists of only three main components and it will not be difficult to make it.

Having spent not too much time and effort on preparing this appetizer, you will get an original dish with an amazing combination of different tastes and textures. In it, a delicate unleavened basket of the finest choux pastry is filled with airy cream cheese and whipped cream, which simply melts in your mouth, and spicy salty fish of noble varieties successfully complements this excellent combination. Try this simple recipe for Salmon and Cheese Profiteroles and you'll have the perfect appetizer for any occasion!

Useful information Profiteroles with salmon and cream cheese - a recipe for an appetizer from choux pastry with red fish and curd cream

INGREDIENTS:

180 g flour
100 g butter
250 ml water
4 eggs
1 tsp Sahara
1/2 tsp salt

200 g slightly salted salmon
300 g curd cheese
120 ml cream 33%
greens to taste
salt, ground pepper

COOKING METHOD:

Choux pastry for profiteroles

1. In order to prepare delicious profiteroles with salmon and cream cheese, first knead the custard dough for them. To do this, first sift the flour into a separate small container.

2. Pour water into a deep saucepan, add salt, sugar and butter cut into large cubes.

3. Bring the water to a boil and wait until the oil is completely dissolved, then add the sifted flour at once.

4. Keeping the pan on a low heat, carefully knead the custard dough with a spoon until the flour completely absorbs the water and begins to easily move away from the walls of the pan.

5. Remove the pan with the dough from the heat, cool for 10 minutes, then add the eggs one by one into the dough, kneading it very well after each addition. You can mix the eggs into the custard dough with a mixer, as well as with a regular or wooden spoon.

As each egg is added, the dough visually becomes wet, sticky and shiny. You need to knead it until it becomes homogeneous and matte in appearance. Only then can the next egg be added.

6. Line two large baking sheets with parchment paper and grease thoroughly with butter, as profiteroles tend to stick. Put the custard dough on a baking sheet, forming small balls at some distance from each other, as they will increase in size. You can spread the dough with a teaspoon or squeeze it out of a pastry bag.
7. Bake profiteroles in an oven preheated to 180 ° for 35 - 40 minutes until browned.

Important! In no case should you open the oven door while baking custards, otherwise they will settle.

Cool the finished custard balls and cut off the top of the dough from them to stuff them inside. Cut caps from the dough can then be used by covering the finished snack with them on top, or you can simply throw them away or eat them.

Curd cream for profiteroles

8. While the profiteroles are baking, let's prepare the filling from curd cream and red fish. To do this, beat the chilled heavy cream at high speeds of the mixer into a dense, stable foam.

9. In a separate container, beat the curd cheese with a mixer until a homogeneous creamy mass. To make it easier to do this, it is better to preheat the cheese to room temperature.

Advice! For the filling of profiteroles, it is convenient to use curd cheese with herbs, as it already contains all the spices and has a balanced taste. If you take cheese with a natural taste, then you should add salt, pepper and chopped herbs of your choice to it.

10. Gently combine the curd cheese with whipped cream with a spoon and the delicate airy curd cream for profiteroles is ready!

11. Cut salmon or any other red fish into long thin slices.

12. Using a teaspoon, carefully fill the custard profiteroles with the cream cheese filling.

13. Roll each slice of salmon in any shape and immerse in curd cream. The finished appetizer can be decorated with herbs and, if desired, closed with lids from custard balls on top.

Profiteroles with salmon and cream cheese can decorate any festive table, as well as serve as an excellent snack for alcoholic drinks and whet your appetite before the main dishes. Bon appetit!

Tiny French buns are the "containers" for the delicious salmon and cream cheese filling. Profiteroles are made from choux pastry, and the inside of the pastry will be hollow. Profiteroles are served in different ways: with tea - for dinner, with broth - for lunch, on their own - as a snack.

Choux pastry is very easy to prepare, the dish will turn out to be budgetary. If you do not like messing around with yeast dough pies, you can just switch to profiteroles with various fillings.

Products

Dough :

flour - 1.5 cups,
butter - 100 g,
eggs - 3 -4 pcs. ,
sugar - 1 tsp ,
salt - 1/2 tsp ,
water - 1 glass.

Stuffing :

slightly salted salmon (or other red fish: chum salmon, trout, sockeye salmon, etc.) - 150 g,
cream cheese - 200 g,
onion - 1 pc. ,
dill .

Cooking

1 . In the filling, the taste of salmon will be the leader, the rest will be binding components. You should choose a cream cheese that is completely neutral in taste, it should not be salty or sour. You can replace cream cheese with ordinary processed or very fatty and unleavened cottage cheese.
2. Place diced butter in a saucepan.

3 . Pour water, throw in salt and sugar. This will be the basis of the choux pastry.

4 . Boil the contents of the pot. As soon as the oil "dissolves" in water, the sifted flour is poured into the pan, the fire is reduced.

5 . The dough is boiled for 3-4 minutes with constant stirring. When the dough begins to easily peel off the walls of the saucepan, remove the dishes from the heat.

6. The eggs are broken when the dough has cooled to room temperature. If the eggs are large, then three pieces will suffice. Small eggs will need four pieces.

7. Beat the dough with a blender until smooth. The consistency corresponds to the density of homemade sour cream.

8 . The baking sheet is covered with sheets of cooking paper. Spread the dough in the form of small "droplets". It should be borne in mind that the profiteroles will grow up and spread out in breadth, so you need to leave free space between the pieces of raw dough. Spread profiteroles with a teaspoon or a culinary syringe with any wide nozzle.

9 . The oven is heated to 190 degrees, put a baking sheet with profiteroles. After 30 minutes, the profiteroles will rise and brown. Ready profiteroles spread on a plate until cool.
10 . Finely cut 2-3 sprigs of fresh dill. Slightly salted salmon is divided into two parts: one half is cut into beautiful cubes, the second - into pieces of arbitrary size. The fish cubes will remain intact and the rest of the fish will go into the blender.

eleven . Thick cream cheese, salmon and dill are placed in a glass bowl.

12 . Beat the filling with a blender until smooth. The cheese takes on the taste of lightly salted salmon.

13 . Sweet blue onion cut into small cubes , added to the filling .

14 . Throw cubes of salmon and a couple of chopped sprigs of dill. The stuffing is stirred.

15 . The cooled profiteroles are cut in the middle, but not to the very end. You should get a kind of box with a flip-top lid.
16 . Profiteroles are filled with stuffing, trying to see pink pieces of salmon in the cut.
17 . It is not necessary to squeeze the "caps" of profiteroles, they should be half closed.
18 . Profiteroles with salmon are immediately served to the table to enjoy the contrast of crispy pastries and delicate fillings.

19 . Profiteroles with red fish can be stored for two days in the refrigerator. The taste of profiteroles will not change, but the "shell" will become softer.