Profiteroles and eclairs - sweet filling to choose from, tips from the zest. How to make snack profiteroles with savory filling Recipe for profiteroles with savory filling
- 200 ml of water
- 150 g flour
- 100 g butter
- 3-4 eggs
- a pinch of salt
- 150 g cheese
- 150 g crab sticks
- 1-2 boiled eggs
- 1 clove of garlic
- mayonnaise (sour cream, thick yogurt)
- 150 g cream or curd cheese
- 150 g shrimp
- 3-4 sprigs of dill
- 1 clove of garlic
Profiteroles are small choux pastry products, sometimes they are also called eclairs. I offer you a recipe for a classic recipe for choux pastry; when baking the dough, a large cavity forms in it, which can be stuffed with any filling. The first filling that I propose is quite budgetary, the second is more expensive. Both of them are very tasty, although I still liked the first one better. Garlic can be added to the fillings as desired, but it tastes much better with it. If you don't like garlic at all, you can add at least a third of a clove for a subtle aroma. If you will be cooking with only one filling, double the amount. In general, such profiteroles can be stuffed with any fillings - liver or chicken salad, fried mushrooms with onions, or sweet fillings - fruit salad, custard, etc.
From this amount of test, I got 40 profiteroles.
Preparation:
Cooking the dough.
Pour water into a saucepan with a thick bottom, add a large pinch of salt and oil cubes.
Bring to a boil (the oil should completely dissolve).
Reduce heat to low, add all flour at once to boiling liquid and start stirring well with a spoon. At first it seems that the mass is not homogeneous, continue stirring further. The mass will become completely homogeneous and will easily lag behind the walls, after which cook for about another minute, the dough should be well brewed.
Remove from heat, cool until warm (about 10 minutes).
Then mix the first three eggs into the dough, kneading well after each.
Shake the fourth egg in a glass and add gradually. The dough should become plastic, pliable, but not too thin. You may need a little more or fewer eggs. It took me 3 and a half eggs (category C0).
You do not need to add a lot of eggs, although the dough will be easy to deposit and will rise well in the oven, but it is highly likely that after baking it will fall off. If you add few eggs, the dough will be difficult to squeeze out of the bag and it may not rise well.
Transfer the dough to a bag, place small pieces on a baking sheet lined with baking paper. Ponytails can be smoothed with a wet finger. Profiteroles during baking will increase by about 2-3 times, so it is better not to make them large.
If you don't have a pastry bag, you can squeeze the dough out of a tight bag with a cut corner, or simply spread out using two teaspoons.
Put in an oven preheated to 200 degrees, bake for about 20-25 minutes, then reduce the temperature to 170, hold in the oven for another 5-10 minutes.
Cool the finished profiteroles completely.
Prepare the first filling.
Grate boiled eggs and cheese on a fine grater, chop the crab sticks very finely (if desired, set aside 1-2 sticks for decoration). Add garlic, squeezed through a garlic press, salt a little.
Season with mayonnaise, sour cream or thick yogurt to taste.
Prepare the second filling.
Put the shrimps in boiling water without defrosting, bring to a boil, cook for 1 minute, then drain the water.
Cut the shrimp into small pieces (if desired, set aside a third of the whole for decoration), add cream or curd cheese, finely chopped dill, chopped garlic, mix. If the mass is thick, you can add 1-2 tablespoons of sour cream.
Profiteroles, shu, and eclairs are based on the same dough, the principle of preparation of which is simple physics: evaporating in the oven under the influence of high temperatures, water raises a mixture of eggs, flour and butter, creating voids inside balls (or sticks - depending on how you place the dough on the baking sheet).
Eclairs are usually prepared in the form of oblong tubes. Shu - tiny balls often with a cut off "cap". Profiteroles are the same balls, but larger, more serious.
It is profiteroles that can be conveniently filled with unsweetened creams, serving as an exquisite snack to festive table, during buffets, picnics and open-air receptions.
Choux pastry “boxes” can be prepared in advance, cooled and folded in a plastic bag, tied tightly, and taken out just before serving. It is important to pack the custards well in order to ensure practically complete tightness: in the air this type of dough dries quickly, becomes tough and unpleasant to the taste.
Profiteroles with salmon mousse: ingredients
FOR TEST- 4 eggs;
- 200 g flour;
- 250 ml of water;
- 100 g butter.
FOR MOUSSE
- 200 g cream cheese or low-fat cottage cheese;
- 200 g of boiled salmon (trout, pink salmon);
- a pinch of white pepper;
- salt to taste.
Choux dough for profiteroles
Step-by-step photo recipe for making dough. (Read both, there is never a lot of experience.)
First, we go to the kitchen in search of two pots that fit comfortably one in the other. Pour water into a large one, put it on the stove. We put a smaller one in it - so that the water from the lower pan covers the walls of the upper one by at least a quarter.
Put the butter in a smaller saucepan and pour the declared 250 ml of liquid. When the water in the lower container boils, the oil in the upper container will most likely have already melted. If this has not happened yet, turn down the fire and wait. If it has already happened, we still turn down the heat and add the sifted flour. Stir, brewing the flour with hot water and butter. My grandmother and mother used a regular wooden spoon, I am lazy and turn on the mixer.
Turn off the heat, remove the smaller pan, let the mass cool down quite a bit (a minute and a half is quite enough). And we begin to introduce eggs into the dough - one at a time, each time kneading the dough until completely homogeneous. Again, it is more convenient for me to do this with a mixer, however, experts say that only manual labor will provide the most excellent result, so they knead the dough by hand using a spatula. Whichever option you choose, remember that it is important after adding each egg to stir the contents of the pot until perfectly homogeneous. If you are just starting to work with choux pastry, it may be easier for you to break all the eggs into a separate plate, mix them with a fork without beating, and then gradually add this mass to the dough.
Baking custard balls
Cover the baking sheet with parchment paper for baking or a silicone mat. Neither one nor the other needs to be lubricated.The finished dough is sticky and not very pleasant to work with. If you need custards - exact clones of each other, use a pastry syringe, dropping the dough through a special nozzle. My laziness does not allow me such wastefulness (washing a syringe is a terrible horror, a wild water consumption and an incredible waste of time!), So I take a glass of water and two tablespoons: I moisten the first one a little in water, collect the dough with it, using the second (also slightly moistened) remove the dough from a spoon onto a baking sheet.
Thus, we spread all the dough - you get just one baking sheet, strewn with balls about the size of a walnut.
We bake profiteroles in an oven preheated to 200 degrees for 30 minutes. Do not open the lid!
We take out the finished cakes from the oven and leave to cool completely.
Making mousse and assembling snack cakes
In the meantime, prepare the mousse: with a blender, beat the boiled fish fillet and cream cheese (soft fatty cottage cheese), add salt and pepper. If you wish, you can season the mousse with your favorite herbs, which will be combined with red fish, mayonnaise or lemon juice.
Cut the custard in half, fill both parts with cream, glue and put on a plate. Unsweetened profiteroles do not always look attractive - in order for the eye to rejoice, you can lightly grease them with mayonnaise and sprinkle them with nuts, dry herbs, paprika; inexpensive capelin caviar looks good on the “hats”; can be decorated with butter, whipped with herbs and deposited through a pastry syringe.
Ready! And it's not difficult at all, is it?
Fillings for profiteroles
This dough is convenient because you can fill ready-made cakes with absolutely any filling - both savory and sweet. Here are just some ideas:
- cheese salad with garlic;
- cottage cheese and herbs;
- butter, caviar;
- cod liver mousse;
- nut cream;
- chocolate cream;
- custard;
- patisier cream;
- cream based on butter and condensed milk;
- sweet curd mass;
- fruit puree;
- fruit puree in combination with cottage cheese or cream;
— protein cream;
- whipped cream.
We fill custard buns (profiteroles), tartlets
It is advisable to fill it shortly before serving, so that the profiteroles and baskets do not get wet. But you can prepare the filling in advance.
Fillings for profiteroles, they are also suitable for baskets and tartlets:
* Almost all minced meat is suitable for "stuffed eggs",
* A jar of krill (or shallow cocktail shrimps), fresh cucumber, apple, small onion, finely chopped, season with mayonnaise and black pepper. Decorate with a sprig of parsley.
* Favorite Pineapple Chicken Salad. Chicken fillet and pineapple slices, cheese - cut into small cubes, add chopped parsley, salt and pepper, season with mayonnaise.
* Potato salad. Boiled potatoes crush, season with cream or sour cream, spices to taste, salt, pepper, sprinkle with thin green onion rings.
* Option for potato salad - add small pieces of lightly fried brisket.
* Salmon (chum or salmon), lightly salted or slightly 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 profiteroles filled with salmon, a sprig of parsley and a thin slice of lemon.
* A variant of the previous filling - replace 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 beans in its own juice - drain the juice. Chop the beans with a fork, combine with the tuna, add a lot of chopped parsley and lemon juice and season with olive oil.
* A jar of ready-made meat pâté, pickled cucumbers, greens.
* Salad "Ryzhik" - grated cheese curds, grated cheese, grated onion, eggs - yeah, grate too. Season with mayonnaise, salt and pepper to taste.
* Beet salad from grated (or better, finely chopped!) beets - with garlic or prunes, lingonberries, apple. Before filling, be sure to drain the juice that has emerged from the salad, and the bottom will smear.
* Cheese, apple, egg - all in small cubes, half of a grated onion, mayonnaise, salt to taste.
* Cheese Roquefort (or "dor blue") knead a little, add a little cream, walnuts, finely chopped celery stalk, and / or lightly fried mushrooms,
* Option: whip cheese like "dor blue" in a blender with cream until creamy. Decorate the stuffed profiteroles with cedar nuts and / or halves of large red grapes.
* Curd filling. Combine cottage cheese (can be grained) with grated fresh cucumber or / and grated radish, add a lot of chopped greens, salt, season with cream or sour cream.
* Option for curd filling: add carrots and garlic grated on a fine grater to the curd. Season with sour cream.
* Finely chop the fried mushrooms, add lightly fried onion, chopped egg, you can also put grated cheese, mayonnaise, pine nuts.
* Processed cheese, mashed with butter.
* Cheese cheese with red Bulgarian 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 with profiteroles, put 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 there is no "one leg there ..." - that is, there is no half of the egg 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 do not peel well even after that ...
· Cut beautiful peeled eggs in half lengthwise, take out the yolk (go into minced meat). We will stuff the halves of the protein with minced meat.
Minced meat preparation: Grind the yolk and additives with a blender or mash with a fork, season and season with salt and pepper to taste. Add green onions, dill, parsley, as well as olives-olives cut into rings, walnuts and 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 (you can use chicken), mayonnaise, or butter),
* Paste (yolk, ready-made pate from a jar, finely chopped prunes),
* Budgetary (yolk, fried onions, 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 sour cream with mayonnaise),
* Shrimp (yolk, finely chopped shrimp, mayonnaise),
The finished stuffed halves are beautifully laid out on a dish and decorated with a net of mayonnaise, herbs, olives, vegetable slices.
Wrap - in thin pita bread, in pancakes
Quick to cook, looks good, you can take with you to a party, outdoors, suitable for a "canapé party".
one). Unfold and lay out the pancake / pita bread in a single layer. 2). Spread or lay out the filling. 3). Roll up tightly. 4). Put in the refrigerator, pressing down with a cutting board - for compaction and 5). Remove and cut into slices.
Spreads and fillings
· Suitable for many fillings from those for baskets and profiteroles, and for stuffed eggs - see above.
· This option is more suitable for pita bread. Grease with any melted cheese (protection against soaking), put lettuce leaves on the cheese, spread the slices of lightly salted or smoked voles, sprinkle with dill. Cool, cut into slices - rolls, each put a ring of olive and a slice of lemon.
· Cod liver pate: drain the oil, grind the liver into a homogeneous mass in a blender with eggs (4 pcs.). You can add a spoonful of mayonnaise. On each slice of the roll, put a piece of pickled cucumber and parsley. Can be garnished with olives or capers. Option - put cucumber cubes in the center of a pancake (lavash) and roll a roll with a filling.
Three grated eggs and cheese, add finely chopped walnuts (a lot!) And garlic, season with mayonnaise (or mayonnaise with sour cream).
We lay out on: chips, toast, crispbread, crackers, pancakes
On the crackers under the salads, you can put a circle of eggs or a fresh cucumber.
Bake pancakes small and savory - they look like cottage cheese and cheese snacks with additions of radishes, fresh cucumbers, bell peppers or smoked salmon.
We lay out on slices of vegetables
You can put on a cucumber and slices of pepper curd cream or a salad with ham, 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 love it, but the diet prescribes a strict restriction on butter for some family members, 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 ever guessed what kind of ingredient is hidden in this wonderful oil. without butter. Curious? Come on in and find out the secret. Taste indistinguishable!
Profiteroles with craquelin
Dear friends, it is difficult to surprise me with anything in baking. But there are recipes that completely overturn the idea of one or another classic recipe... This happened in this case as well. Classic choux pastries, thanks to a small detail, become so self-sufficient that they can be enjoyed without even filling them with anything. Delicate choux pastry plus crispy sweet crust is divine! Even a novice hostess can handle the recipe. custard recipe from Venus Osepchuk, thanks to her!
Profiteroles with egg cream
Another quick, but bright and effective enough dish for a festive table. An interesting alternative to traditional canapes with caviar or stuffed eggs.
"Heavenly pillow" profiterole cake
There is a similar cake on our site. We have the same recipe for profiteroles. Otherwise, everything is different. There is nothing difficult in preparing this cake, but the work is painstaking and rather long. A very interesting, tasty and beautiful cake in the context.
Profiteroles "Borodinsky"
Bread snacks - too easy, profiteroles snacks - everyone has probably tried it. 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 festive table. The spicy filling contains thin slices of boiled beets and creamy smoked pink salmon mousse. Even though you don't have to bake bread, the smell of freshly baked bread will stay in your home for a long time! You will not find such a recipe either on the website or on the Internet at all))) Exclusively for COOKER. 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 kit, let it be mine.
Profiteroles with chicken liver pate
I want to bring to your attention a simple, but nevertheless delicious appetizer to the festive table. These mini profiteroles are perfect for a buffet table and as an aperitif snack. From this amount of ingredients, about 50 mini profiteroles with filling are obtained.
Profiteroles with bavarian cream
Silk milk cream! Thin choux pastry! These tiny cakes are tenderness itself! And I have a special weakness for them! Hope galinkа1705 loves them too !! Because this hello is for her!
Profiteroles "Two in one"
Profiteroles with raw smoked ham and parmesan. Unusually delicious. The piquancy of raw smoked ham and parmesan in the airy softness of profiteroles is a wonderful combination. You do not need to start profiteroles, the dough itself already contains the filling. It's great. The components give strength to the profiteroles and they keep their shape remarkably. Great appetizer! Based on Gordon Ramsay “ Family dinner on Sunday and other recipes "I looked through all the recipes on the site for the request" profiteroles ", I did not find this.
Profiteroles... Profiteroles are small buns baked in the oven or oven from choux pastry. Appeared and were invented much earlier in world cooking than eclairs, although both types of pastries are made from the same type of choux pastry.
The difference between profiteroles and eclairs is in their form. Profiteroles are small. Eclairs are oblong and more profiteroles in size. However, they can also have a rounded shape, but they are definitely more profiteroles in size. Also, eclairs are always served with a sweet filling - whipped cream with powdered sugar, with butter cream and others. Profiteroles can have various fillings - sweet, savory. They can be served without any filling at all, like buns for tea or lunch.
In the manufacture of choux pastry for profiteroles, components such as salt, water, butter, wheat flour, eggs are involved. Sometimes milk is substituted for water to make the baked goods softer. Rare recipes for choux pastry for profiteroles contain sugar.
Correctly prepared profiteroles are dryish, hollow inside. A small amount of dough by volume makes a lot of baked products that can be filled with any filling. The main thing is that the filling is not too liquid, otherwise the product quickly becomes moist from the inside and loses its taste.
Since profiteroles are small-sized baked products, in order to add filling to them, the housewives simply cut them into two halves, cutting off the "lid" of the product, fill the base with the filling and cover with the upper part. However, it is possible to introduce the sweet cream filling into the product with a single puncture of the 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 at a time.
- Filling:
- Creamy or processed cheese- 150 g,
- Lightly salted salmon (belly) - 300 g,
- Hard cheese (grated) - a handful,
- Mayonnaise to taste.
How to make profiteroles with savory filling
To get started, prepare a choux pastry for profiteroles snacks. Pour the required amount of water and milk into a saucepan, and then send to the stove. Add the chopped butter. It is important to put it on 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, stirring constantly with a whisk. Bring the mixture to a boil.
3
Pour all the flour into the boiling mixture and knead immediately with a whisk. 
Simmer the snack dough for 30 seconds and then immediately remove from heat. Continue stirring to avoid clumping for one minute. Put the saucepan back on the stove with the smallest fire. Work with a whisk for another 20-30 seconds, until plaque begins to form on the walls of the container. Remove the dough from the stove and set aside for 10 minutes to cool. Stir occasionally to speed up the process. 
Drive 5 chicken eggs into a separate bowl and mix well. 
Send the eggs into the dough in small portions, while mixing them intensively with a whisk. Watch the consistency! The finished choux pastry should slide off the spoon with a shiny, smooth ribbon. That is why you should not rush into the eggs, they should be added a little, maybe not even all, it directly depends on their size. If the dough turns out to be too liquid, it will simply spread when baking, and the thick one will not allow the profiteroles to rise in the oven. 
Heat the oven to 210 degrees. Cover the baking tray with parchment paper, there is no need to grease it. Use a pastry bag or teaspoon to plant the profiteroles of the desired size and shape. Do not forget that the products will increase in volume, leave a small distance between them for this. 
Bake the profiteroles at 210 ° for 10 minutes and then reduce the heat to 170 °. The oven door must not be opened until the end of the process, otherwise the products will fall off. Dry the profiteroles for another 20 minutes. Turn off the oven and open the door a little - let the items cool in it. 
In the meantime, prepare the unsweetened profiterole filling. To do this, you need lightly salted salmon (you can use the bellies to save money), cream / processed and hard cheese. 
Separate the salmon meat from the skin and chop finely. 
Cooking tips:
- The butter needed to make choux pastry can be replaced with margarine or spread. The taste will not be greatly affected by this.
- Make sure to cool well before adding eggs to the dough. Otherwise, they can simply be cooked, and profiteroles will not work.
Profiteroles can be stuffed with other products. Focus on your taste preferences, fantasize with the combination of ingredients and create your own culinary delights.
If you don’t know how to start your profiteroles so that it’s 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 mass is dressed with mayonnaise, the spices are added to taste.
Fried mushrooms combined with boiled chicken breast, grated hard cheese, mayonnaise and herbs. Decorate with herbs and cranberries.
Crab sticks with bell pepper, rice and corn.
Tinned 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, coarsely grated with garlic and mayonnaise. 
Herring paste profiteroles are a delicious snack!
We have already tried delicious snack profiteroles with cheese curds and garlic, and now let's taste another delicious recipe - profiteroles with herring paste!
Profiteroles with savory filling are a great snack for the holiday. And herring pate is a very tasty option! Perhaps, at first, herring pate choux cakes sounds strange, like herring pancakes, but when you try it, you realize that another favorite recipe has appeared!
Ingredients for Savory Herring Profiteroles:
Dough:
- Half a packet of butter (100g);
- ¾ a glass of water;
- 1 glass topped with flour;
- A pinch of salt;
- 4 eggs.
- A glass of 200 grams.
Filling:
- 1-2 fillets of herring;
- 1 processed cheese;
- 1 boiled carrot;
- 100 g butter;
- Greens: parsley, green onion.
How to make delicious profiteroles snacks:
Cooking choux pastry for profiteroles: pour flour into salted water, boiling with butter, mix quickly, cool until warm and add eggs 1 piece, stirring well each time.
Cover the baking sheet with parchment or slightly grease it with vegetable oil.
We fill ready-made dough pastry syringe or bag and place small cakes - about 3 cm in diameter - at a distance of 3-4 cm from each other. You can simply spread the pieces of dough with a teaspoon, soaked in water, and shape into a ball with your hands.
We put a baking sheet in an oven preheated to 220-240C and bake the profiteroles for about half an hour or a little less - until they come up, they will golden, brown, the crust will crack a little and become hard.
Put the ready-made profiteroles on a dish and wait to cool down.
In the meantime, we will prepare herring paste by twisting herring fillets, boiled carrots and processed cheese in a meat grinder, adding butter, chopped herbs and mixing everything thoroughly.
Then, cutting the cakes on the edge, fill them with the filling.
Put the profiteroles on the dish again and decorate with parsley sprigs.
Before serving, you can slightly cool the profiteroles with herring paste in the refrigerator.
Try the profiteroles with unsweetened herring filling - it's very tasty!
What are profiteroles? These are small choux pastry buns with voids inside. We are more familiar with them from childhood as custard eclairs, but lately such buns can be found more and more often 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 stuff profiteroles snack bars?
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 in harmony with each other, have a suitable (not very wet) consistency, so that the profiteroles do not crumble in anticipation of their finest hour, and of course, the appetizer must be tasty!
If there are many interesting and tasty options preparation of fillings for profiteroles. For you, dear friends, I have collected only the best and proven ones, which will not be left without the attention of guests. You can prepare the filling for profiteroles in the form of a salad, or in the form of an air cream, and in either case it will turn out delicious! If you have your favorite options for fillings 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
Filling for profiteroles from red fish is on the agenda. The company of lightly salted salmon will also include a fresh cucumber, hard cheese and quail eggs- a great combination, agree! Such profiteroles are prepared with lightly salted red fish quickly and easily, but they should be served immediately, because the stuffed profiteroles can eventually get wet and lose their shape. How to cook, see.
✅ Profiteroles with smoked chicken and egg and fresh cucumber
As you can imagine, variants of salad for profiteroles are invisible. But among this variety, I have a few 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, as a rule, guests like it. What else is needed if you need an interesting filling for profiteroles snacks, right? And do not think that this is just a buffet option. Not at all, profiteroles snack bars with salad from smoked chicken can be safely served at any festive feast - they will always be appropriate. See the recipe with a photo.
✅ Profiteroles with cheese filling
I really liked the profiteroles with cheese, which I tried once at a friend's birthday party. 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. Now this appetizer is one of the most favorite among my friends. See the recipe with a photo.
✅Profiteroles with crab sticks
I suggest you prepare profiteroles stuffed with crab sticks with melted cheese, canned corn and fresh cucumber. In fact, it is very delicious salad which is simply placed so that it can be eaten without a plate and cutlery. See recipe with photo.
✅Profiteroles with mushrooms and cheese
Profiteroles with mushrooms and cheese filling prepared according to the julienne principle are very tasty. This appetizer looks very appetizing, and the taste will definitely not disappoint you or your guests. In addition, the profiteroles with champignons turn out to be hearty, which is of 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 thinking over a menu for a buffet table: profiteroles with liver pâté are ideal for him. Judge for yourself: it is convenient to take them with your hands, they are small and neat, they look good. Well, profiteroles as an appetizer fulfill their main mission as well as possible: after all, they are very tasty, so everyone, without exception, will be happy to eat them. We look at the recipe with a photo.
✅ Snack profiteroles with cheese salad
I think everyone knows a salad of processed cheese, eggs, carrots and garlic with mayonnaise. It has many different names: "Cheese", "Jewish", "Student", "Squirrel" ... Many people like it, so hostesses often cook it - both for everyday life and for holidays. On ordinary days, such a salad with processed cheese can simply be spread on bread - a delicious and satisfying sandwich will come out. But if we are talking about some kind of celebration, then this salad wants to be served somehow in a special way, due to the fact that in itself it looks rustic. An excellent way out is to make profiteroles with cheese salad filling.
It turns out great 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 just fill the profiteroles with the filling before the guests arrive.