Tiny French buns are "containers" for a delicious filling of salmon and cream cheese. 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 budget-friendly. If you don't like fiddling with pies made from yeast dough, you can 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.
Filling:
- lightly salted salmon (or other red fish: chum salmon, trout, sockeye salmon, etc.) - 150 g,
- cream cheese - 200 g,
- onion - 1 pc. ,
- dill .
Preparation
1 . The flavor of the salmon will be the leading flavor in the filling, the rest will be the binding components. You should choose cream cheese that is completely neutral in taste; it should not be salty or sour. You can replace cream cheese with regular processed cheese or very fatty and unleavened cottage cheese.
2. Place butter cut into cubes into a saucepan.
3. Pour water, add salt and sugar. This will be the base of the choux pastry.
4 . The contents of the pan are boiled. As soon as the oil “dissolves” in the water, pour the sifted flour into the pan and reduce the heat.
5 . The dough is boiled for 3-4 minutes with constant stirring. When the dough becomes easy to come off the walls of the pan, remove the dishes from the heat.
6. Break the eggs when the dough has cooled to room temperature. If the eggs are large, then three pieces will be enough. You will need four small eggs.
7. Beat the dough with a blender until smooth. The consistency corresponds to the thickness 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 taken into account that the profiteroles will grow and spread out, so you need to leave free space between the pieces of raw dough. Spread the profiteroles using a teaspoon or a culinary syringe with any wide nozzle.
9 . Preheat the oven to 190 degrees, place a baking sheet with profiteroles. After 30 minutes, the profiteroles will rise and brown. Place the finished profiteroles on a plate until they cool.
10 . Finely chop 2-3 sprigs of fresh dill. Lightly salted salmon is divided into two parts: one half is cut into beautiful cubes, the second into pieces of any 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 . The sweet blue onion is cut into small cubes and added to the filling.
14 . Throw in cubes of salmon and a couple more chopped sprigs of dill. Stir the filling.
15 . The cooled profiteroles are cut in the middle, but not to the very end. It should look like a kind of box with a hinged lid.
16 . Profiteroles are filled with filling, trying to ensure that pink pieces of salmon are visible in the cut.
17. There is no need to squeeze the “lids” of the profiteroles; they should be half-closed.
18 . Profiteroles with salmon are served immediately to the table to enjoy the contrast of crispy pastry and delicate filling.
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.
Do you want to surprise your friends with a delicious dish? So tender that it just melts in your mouth? Try making profiteroles with creamy curd cheese and red fish - believe me, this dish will not go unnoticed.
To prepare profiteroles with red fish and cream cheese you will need: Dough
- butter 120 g
- chicken eggs 3-4 pcs
- salt 1/4 tsp.
- water 200 ml
- flour 1 cup
- red fish fillet 300 g (almost any fish is suitable)
- sunflower oil 0.3 cups
- 1 onion
- wine vinegar 4 tbsp. spoons
- soy sauce 3 tbsp. spoons
- juice of 1 lemon
- parsley to taste
- dill to taste
- salt 2 tbsp. spoons
- sugar 1 tbsp. spoon
- ground black pepper to taste
- creamy curd cheese 300g
- cream 20% 150 ml
From this quantity of products you will get 20-25 profiteroles with filling.
PreparationTo prepare this dish, you can purchase ready-made lightly salted or smoked fish in the store. The finished fish will only need to be soaked in a mixture of soy sauce, wine vinegar and lemon juice. But fresh fish salted according to this recipe will turn out much tastier. In addition, if you take the whole fish, you can make an excellent soup or fish broth from the bones and fins. You can read about this and how to cut fish in the article.
So, let's get started. To quickly and tasty salt red fish, we only need salt, sugar and ground black pepper.
Cut the red fish fillet into small pieces of 2-3 cm, and, like breading, dip each piece into the mixture.
Then put all the pieces in a bowl and place under a small press for 1-2 hours.
After the red fish fillet is salted, it should be rinsed with cold boiled water. We drain the water.
Pour sunflower oil over the washed fish, add soy sauce, wine vinegar, and lemon juice.
Cut the onion into half rings or half rings.
Add the onion to the red uki fish fillet and mix everything well.
Cover and refrigerate for 1.5-2 hours
Preparing the fillingFinely chop the marinated fish into pieces no larger than 0.5 cm.
Wash the dill and parsley well, dry it a little and chop it not very finely.
Add chopped herbs to the fish and stir.
Place the curd cheese in a bowl with high edges and beat it with a mixer.
Then pour in the cream
Beat the resulting mixture until it becomes fluffy.
Mix fish with herbs and whipped cheese with cream.
Profiteroles are made from choux pastry. Previously, I was very afraid to take on choux pastry; it seemed to me that it was very difficult. But it turned out that the dough is prepared easily and quickly.
Cut the butter into small pieces, put it in a pan and add some salt.
Pour water into the pan and place it on the stove over medium heat.
Stirring occasionally, heat until the butter is completely dissolved.
When the butter has dissolved, add flour.
You need to pour the flour all at once and mix very quickly. After adding flour, the dough will be very dense and thick. Return to the stove and keep for about two minutes, stirring vigorously. As soon as the dough becomes homogeneous and easily lags behind the walls of the pan, remove immediately.
Let the dough cool slightly and begin to beat the eggs into it one at a time.
Beat in one egg and mix. We look at the consistency, and if the dough is still thick, beat in the next one. The dough should not run off the spatula, but it should not be too stiff. As soon as it begins to reach behind the spatula, it means there are enough eggs.
Grease a baking tray with oil or line it with baking paper. If you have a culinary syringe, then use it to form small buns.
If you don’t have a culinary syringe, then spoon out the dough, leaving a distance of 2-3cm between the buns, because the buns still have to rise in the oven. When spooning out the dough, dip a spoon in water. It will stick well. Place the baking sheet in the oven, preheated to 180-200°.
Bake for 20-30 minutes until the pieces are browned.
If you used a spoon, the buns will turn out approximately as in the photo below.
When the profiteroles have cooled, carefully cut them in half with a knife, but not all the way, and put the filling in the middle.
Ready-made profiteroles are served as a cold appetizer.
Believe me, they will not leave your guests indifferent!
Profiteroles with salmon and cream cheese are an excellent cold appetizer, which is prepared from gourmet products and is not inferior to haute cuisine in its taste and attractive appearance. This delicious, mouth-watering appetizer is ideal for a holiday table and will truly delight your guests with your culinary talents. In addition, I especially recommend preparing this dish for buffets or children's parties, since small, neat profiteroles are convenient to take with your hands and eat without utensils “on the go.”
Profiteroles are essentially small balls that are prepared from unleavened choux pastry and become hollow inside during the baking process. This cavity can be filled with all kinds 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 create 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, you end up with hearty cold appetizers for every taste.
Today I want to show you how to prepare savory profiteroles with salmon and cream cheese at home, worthy of the best restaurants in the world. Despite their elegant and sophisticated appearance, this is not a very difficult dish to prepare. After all, choux pastry is prepared quite simply and quickly, especially if you know all the nuances of this process, and the filling of these profiteroles consists of only three main components and making it will not be difficult.
Having spent not too much time and effort preparing this appetizer, you will get an original dish with an amazing combination of different tastes and textures. In it, a delicate unleavened basket made from the finest choux pastry is filled with an airy creamy cream made from curd cheese and whipped cream, which simply melts in your mouth, and spicy salty fish of noble varieties successfully complements this magnificent combination. Try making profiteroles with salmon and cheese using this simple recipe and you will get an excellent snack for any occasion!
Useful information Profiteroles with salmon and cream cheese - a recipe for a snack made from choux pastry with red fish and curd creamINGREDIENTS:
- 180 g flour
- 100 g butter
- 250 ml water
- 4 eggs
- 1 tsp. Sahara
- 1/2 tsp. salt
- 200 g lightly salted salmon
- 300 g curd cheese
- 120 ml cream 33%
- greens to taste
- salt, ground pepper
COOKING METHOD:
Choux pastry for profiteroles1. In order to prepare delicious profiteroles with salmon and cream cheese, first knead the choux pastry 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 butter has completely dissolved, then add the sifted flour all at once. 
4. Keeping the pan over low heat, thoroughly knead the choux pastry 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 into the dough one at a time, kneading it very well after each addition. You can mix the eggs into the choux pastry using a mixer, as well as a regular or wooden spoon.
As each egg is added, the dough becomes visually moist, sticky and shiny. You need to knead it until it becomes homogeneous and matte in appearance. Only then can you add the next egg.
6. Cover two large baking sheets with parchment paper and grease thoroughly with butter, as profiteroles tend to stick. Place the choux pastry on a baking sheet, forming small balls at some distance from each other, as they will increase in size. You can spoon the dough out using 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! Under no circumstances should you open the oven door while baking custards, otherwise they will settle.
Cool the finished custard balls and cut off the top part of the dough to stuff them inside. The cut-off dough caps can then be used by covering the finished snack on top, or you can simply throw it away or eat it. 
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 speed of the mixer into a dense, stable foam. 
9. In a separate container, beat the cream cheese with a mixer until smooth and creamy. To make this easier, it is better to preheat the cheese to room temperature.
Advice! For filling profiteroles, it is convenient to use curd cheese with herbs, since 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.
10. Carefully combine the curd cheese with whipped cream using 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 into any shape and immerse it in curd cream. The finished appetizer can be decorated with herbs and, if desired, covered with custard ball lids. 
Profiteroles with salmon and cream cheese can decorate any holiday table, as well as serve as an excellent appetizer for alcoholic drinks and whet your appetite before the main course. Bon appetit! 
As for me, profiteroles cannot be boring, and there are countless options for fillings for them. I offer my version of classic profiteroles with two favorite cheese fillings. Well, what would we do without lightly salted salmon?
Start cooking by salting the salmon for the filling, as it needs to be marinated. For this you will need fresh salmon (trout) 200-300 g, salt, soy sauce, bay leaf.
Cut the salmon, if there is a skin, remove it. Place a bay leaf on the bottom of the mold. Sprinkle the salmon thoroughly with salt. Don’t be afraid to oversalt, we need a quick marinade.
Place the salmon in a bowl, place the remaining bay leaf on top and pour soy sauce over it. It is better to use an airtight container so that you can turn it over so that the soy sauce marinade is evenly marinated on all sides. If not, stir the salmon periodically. Hide it in the refrigerator. This is a quick marinade, I always salt red fish with it. It’s better, of course, to leave it overnight (then you can take a little less salt), but if you don’t have time, an hour to an hour and a half is enough (but only when cutting the fish into small pieces, the whole piece will not marinate during this time).
Prepare the profiteroles. To do this, you need 4 eggs, 100 g of oil, 250 g of clean water, 180 g of sifted flour, 0.5 tsp. salt.
Boil water, add oil to it.
When the butter melts, add flour.
Mix well with a spatula, heat slightly, stirring constantly and remove from heat.
Let cool slightly so that the eggs do not cook and start mixing them in one at a time.
Mix each egg very well until completely smooth and silky.
Place the mixture in a pastry bag and place the profiteroles on a baking tray lined with greaseproof paper. I usually make it 3-4 cm in diameter.
Place the baking sheet in an oven preheated to 180 C for 35-40 minutes until browned.
Remove the finished profiteroles and let them cool. At this time you can prepare the filling.
I ran out of ricotta (homemade, which I usually use for this recipe), so I took two types of store-bought cheeses - classic processed maazdam and cream cheese with herbs. Take a cheese that is softer and not sharp in taste; then the profiteroles will turn out exceptionally tender. Cut the marinated salmon into small pieces.
Mix different fillings with salmon in 2 bowls.
Carefully cut the cooled profiteroles in half. It would be desirable, of course, that the cap be smaller than the bottom, but look at the shape of your profiteroles so that it would be convenient to fill.
Fill the lower part with different fillings in equal proportions.
Close the top and place on a plate.
Profiteroles can be prepared in advance a day or two before the holiday. Hide them in a bag so they don’t dry out, and fill them before serving.
Bon appetite!
Cooking time: PT02H10M 2 hours 10 minutes
Profiteroles are custard cakes, hollow inside and bland in taste. The fillings can be fruits, creams or pates. Today our filling will be salted salmon and cream cheese, and as a result we will get a wonderful appetizer and decoration for the holiday 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's recipes / Buffet appetizers
Ingredients- For the test:
- 150 g butter
- 200 ml water
- 1/4 tsp. salt
- 4 eggs
- 120 g flour
- For filling:
- 150 g lightly salted salmon
- 150 g cream cheese
Cut the butter into pieces and let it melt a little. It is best to use butter that contains 82% fat, as butter that contains a lower percentage of fat will contain additional moisture. 
Pour water into a saucepan, add salt and oil and put on fire. 
Stir until the oil is completely dissolved. Remove from heat and add sifted flour.
It is necessary to sift the flour, as this helps remove impurities, dry it and enrich it with oxygen, which will create a cavity inside the profiteroles.
Return the pan to the stove and cook over low heat until the dough begins to pull away from the sides 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, not allowing the white to curl.
Place the dough in a pastry bag and place it on a baking sheet lined with parchment; there is no need to grease the parchment with oil.
If you don’t have a pastry bag, you can pipe it with a spoon. We make an indent of a few centimeters so that during baking, the profiteroles, as they increase in size, do not stick together.
Place the oven in a preheated oven at 200 degrees and bake the profiteroles for about 30-35 minutes. 
Prepare the filling - finely chop lightly salted salmon and mix it with cheese, you can add chopped dill. Mix the filling well. 
When the profiteroles have cooled, cut off the top not completely and fill it with filling, closing it with a “lid” on top.
The result is a tasty and appetizing appetizer; profiteroles with red fish and cream cheese can be placed on any holiday table. 
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