Most of us know that profiteroles are custard cakes, usually round in shape, filled with delicate cream. But in fact, these buns can be served not only for dessert. Empty, you can serve them with soup, and if you fill them with unsweetened salad or pate, you can feed them to guests, setting a buffet table for them. Depending on the purpose, the fillings for profiteroles can be sweet and salty, and with which of them the choux pastry buns turn out tastier, no one can say.
Cooking features
Profiteroles are good because they can be filled with a variety of products: sweet creams, cottage cheese or cheese, pate, salad. It would seem that it is enough to bake the buns themselves, and you can fill them with anything you want, it would be a fantasy. However, the culinary creativity of housewives in this case is still limited by the properties of the profiteroles themselves. Therefore, before starting experiments, it is worth studying the features of preparing fillings for choux pastry buns.
- When thinking about how to fill profiteroles, do not forget that they are made of dough, which means they can get soggy under the influence of vegetable and fruit juices and liquid sauces. For this reason, the above ingredients should be added to the filling for custard buns in moderation.
- You should not completely give up vegetables, fruits, oils and similar products. If you put a piece of meat or fish inside a custard bun, the appetizer is unlikely to delight your guests, as it will be too dry. The fillings for profiteroles almost always include some kind of sauce, butter, vegetables or fruits.
- In order not to disturb the structure of profiteroles, they are usually filled with filling using tongs or a bag. For this reason, cream or pate is considered the best for such buns, that is, a filler that has a creamy consistency. This filling is easy to use, it does not flow, but literally melts in your mouth.
- If you are going to fill profiteroles with salad, all the products included in its composition must be carefully chopped. However, even in this case, the filling may not be tender enough to be placed inside the bun using a piping bag. Under such circumstances, the profiteroles are cut lengthwise, but not all the way, and the filling is placed inside with a small spoon.
Profiteroles almost always look beautiful and appetizing, so there is no shame in serving them at the festive table, even if you are expecting famous guests. For this reason, knowing a few different fillings for choux buns probably won't hurt you.
Custard for profiteroles
- chicken egg – 1 pc.;
- milk – 0.25 l;
- starch – 30 g;
- sugar – 80 g;
- vanillin - on the tip of a knife.
Cooking method:
- Pour sugar and starch into a small saucepan and stir.
- Break the egg and grind it with sugar and starch.
- Pour in cool milk and stir.
- Place the saucepan on the stove with the burner set to the lowest heat setting.
- Cook the cream, stirring, until it thickens and begins to make a puffing sound.
After removing the cream from the heat, add vanillin and beat lightly with a mixer. After this, you can immediately fill profiteroles with it.
Chocolate cream for profiteroles
- milk – 0.25 l;
- butter – 0.2 kg;
- sugar – 0.25 kg;
- flour – 80 g;
- cocoa powder – 80 g.
Cooking method:
- Sift the flour, mix it with sugar and cocoa powder.
- Cut the butter into small pieces, place in a small saucepan, and place on low heat.
- When the butter is almost completely melted, add the dry mixture of sugar, flour and cocoa. Without removing from heat, mix everything thoroughly.
- Add milk in a thin stream, whisking the contents of the pan.
- Cook the cream, stirring until it becomes thick enough.
Profiteroles with filling cooked according to the given recipe will look more appetizing if they are covered with chocolate glaze. To do this, break a bar of dark chocolate into pieces, pour in half a glass of cream and cook until it turns into a homogeneous viscous liquid. Cover the cream-filled profiteroles with chocolate glaze and put them in the refrigerator.
Curd filling for profiteroles
- butter – 0.2 kg;
- cottage cheese – 150 g;
- sugar – 150 g;
- cocoa powder – 20 g;
- vanillin – 1 g.
Cooking method:
- Rub the cottage cheese through a sieve.
- Place the butter in a warm place for a while to melt.
- Place the softened butter in a mixing bowl.
- Using a coffee grinder, turn the sugar into powdered sugar.
- Add powdered sugar to the butter. Beat them until you obtain a homogeneous white mass.
- Add cottage cheese one spoon at a time and beat the mixture to prepare curd cream.
- Add cocoa and vanillin to the cream. Whisk it again until it has a uniform coffee color.
All that remains is to fill the profiteroles with curd cream. Even if your children are not delighted with cottage cheese, they will eat cakes filled with it with great pleasure.
Pumpkin profiteroles filling
- pumpkin pulp – 0.2 kg;
- sugar – 120 g;
- heavy cream – 100 ml.
Cooking method:
- Peel the pumpkin. Cut the pulp into small cubes: the larger their size, the longer the filling will take to prepare.
- Pour water over the pumpkin, place on the stove and boil until soft. Drain off excess water and puree the pumpkin using a blender.
- Grind the sugar into powder using a coffee grinder.
- Whip the cream in a separate container. They should turn into a light air mass.
- Add powdered sugar and pumpkin puree to the cream. Whisk everything together to obtain a creamy, homogeneous mass.
The recipe for fluffy pumpkin cream is not one of the widely known ones. Many housewives, if they knew him, would probably prepare the cream often. After all, it can be used not only to fill profiteroles, but also to decorate fruit salads, cakes, and sponge cakes.
Creamy filling with salmon for profiteroles
- cream cheese – 0.35 kg;
- soft cottage cheese – 120 g;
- smoked salmon – 0.25 kg;
- lemon zest – 10 g;
- green onions – 25 g.
Cooking method:
- Cut the smoked salmon fillet into small cubes.
- Finely chop the green onions with a knife.
- Combine soft cottage cheese with cream cheese in a blender bowl and beat.
- Add lemon zest and green onions and whisk again.
- Place the resulting mass in a bowl, add pieces of salmon, mix with a spoon or mixer (at low speed).
In order to fill the profiteroles with the filling made according to this recipe, you need to cut off the top part, and after the bun is filled with creamy salmon cream, return it back. Snack profiteroles filled with cream cheese and smoked salmon are an excellent appetizer for white wine, including champagne. If you serve these buns with black coffee, your guests won't be disappointed either.
Cheese profiteroles filling
- soft cheese – 0.3 kg;
- hard cheese – 0.2 kg;
- dried Provençal herbs – 20 g.
Cooking method:
- Grind the hard cheese on a grater with small holes.
- Place both types of cheese in a mixing container, add Provençal herbs and beat everything together with a mixer until smooth. If you don’t have a mixer, you can complete the task without one by carefully stirring the contents of the bowl with a spoon.
If the cheese cream seems too thick, add a spoonful of mayonnaise and beat again. Cheese is considered a good appetizer for various alcoholic drinks, so profiteroles filled with it will certainly be in demand at a buffet table.
Filling with crab sticks and shrimp
- boiled frozen shrimp (peeled) – 100 g;
- crab sticks – 100 g;
- soft cheese – 80 g;
- mayonnaise – 40 ml;
- green onions – 20 g.
Cooking method:
- Boil the shrimp for 5 minutes in salted water, cool and peel.
- Finely chop the peeled shrimp with a knife.
- Chop the chilled crab sticks with a knife. If you use a frozen product, you need to remove it from the freezer in advance so that it has time to thaw.
- Finely chop the green onions.
- Combine all ingredients, not forgetting to add cheese and mayonnaise. Mix thoroughly or beat with a mixer.
After cutting the profiteroles, fill them with a delicate seafood salad, cool and serve. This appetizer, unpretentious at first glance, actually looks very appetizing, and its taste is beyond praise.
Mushroom profiteroles filling
- soft cheese – 70 g;
- parmesan or similar hard cheese – 40 g;
- fresh champignons – 0.3 kg;
- smoked bacon – 80 g;
- onions – 70 g;
- nutmeg - a pinch;
- salt - to taste.
Cooking method:
- Finely chop the bacon.
- Wash the champignons, dry with napkins and cut into small cubes (the smaller the better).
- Peel and cut the onion into small cubes.
- Grind the Parmesan using a fine-hole grater.
- Fry the bacon in a clean frying pan, remove from it with a spoon.
- Fry the onions and mushrooms in the rendered fat.
- Mix mushrooms with bacon bits.
- Add soft and grated hard cheese, sprinkle with nutmeg, salt to taste and mix thoroughly.
The fragrant and tender mushroom filling will make profiteroles filled with it a decoration for any table.
Chicken filling for profiteroles
- chicken breast fillet – 0.4 kg;
- stem celery – 100 g;
- chicken egg – 4 pcs.;
- mayonnaise – 40 ml;
- unsweetened yogurt – 80 ml;
- blue cheese – 120 g;
- red onion – 40 g;
- lemon juice and zest, salt to taste.
Cooking method:
- Wash the vegetables and peel the onions.
- Cut the onion and celery into small pieces.
- Boil the chicken fillet until tender, cool and disassemble into fibers.
- Mix chicken fillet with vegetables.
- Cut the cheese into small cubes and place it in a blender bowl. Pour in yogurt and mayonnaise.
- Whisk everything together to make a thick sauce.
- Add zest and lemon juice to taste. Lightly salt if necessary. Beat again.
- Pour the sauce over the chicken and mix thoroughly.
You should not fill profiteroles with this filling in advance; it is better to do this immediately before serving them.
Profiteroles can be dessert or snack. The fillings for them are chosen depending on the purpose for which the dish is prepared. You can come up with recipes for custard buns yourself, but you need to take into account some of the features of their preparation.
Profiteroles are small custard buns with a surprise inside. This is a real salvation for the housewife, who, having quickly kneaded the choux pastry, will be able to make blanks for future use (empty profiteroles). In case of unexpected guests, all you have to do is remove the custard buns from the freezer and warm them up, fill some of them with a hearty filling, and the rest with a sweet one. A lifesaver, isn't it? 
Today I will tell you how to make the perfect choux pastry that always turns out right. I’ll show you how to beautifully fill profiteroles, what rich and sweet fillings our family loves. Maybe you will like them too and become your favorite ones! In the meantime, let's prepare the ingredients.
Products for choux pastry:
- Wheat flour - 1 cup (the recipe uses 250 g cups)
- Water - 1 glass
- Salt - 1/3 teaspoon
- Butter - 100 gr.
- Eggs - 4 pcs.
Ingredients for custard:
- Egg - 4 pcs
- Granulated sugar - 1 cup
- Flour (or cornstarch) - 60 g
- Milk – 1 liter
- Butter - 100 g
- Vanilla extract - 1 tsp. or 1 small packet of vanilla sugar (11 g)
How to prepare profiteroles at home:
Pour water (1 glass) into a saucepan with a thick bottom, add oil (100 g.)
Add salt (1/3 teaspoon) to the same container.
Over medium heat, stirring constantly, bring the mixture until smooth.
When the oil and water boil over the fire, reduce the heat to low and add all the flour (it’s better to sift it first). We immediately begin stirring vigorously, trying to break up all the lumps.
The flour will begin to brew, the dough will become thick and shiny before your eyes. Continue stirring the contents of the saucepan even after the mixture comes together.
The brewing time for the dough will be 2-3 minutes. Don't rush to remove from heat! You need to thoroughly fry the flour. That is why the dough is called “custard”. In the photo you can see a characteristic film on the bottom of the saucepan - this indicates that you held the dough at a high temperature enough.
Remove the saucepan from the stove and cool the dough to 60-70 C. This will take no more than five minutes. We begin to beat in the eggs one at a time, vigorously stirring the dough each time until smooth.
You may feel like you'll never get the eggs in (as the dough will break up and slide around in the egg mixture), but after a while you'll see the dough come together smoothly.
The result should be a thick dough that does not flow. If you have very large eggs, you may need 3 whole eggs and a yolk (not four as I indicated in the ingredients). Do not beat in all the eggs at once so that the choux pastry for profiteroles does not turn out too liquid.
I show the correct consistency of the choux pastry in the photo: thick, elastic, viscous, does not flow from the spatula, but lies in a lump. Keep in mind that the next egg should not be added until the dough has “swallowed” the previous one.
Place it in a pastry bag (or a thick plastic milk bag). I use a small diameter nozzle for profiteroles. You can use either a shaped nozzle or a regular one without a pattern. You can cut off the edge of the bag and squeeze out the mixture without nozzles.
To form profiteroles, you should not use a regular thin plastic bag, as it will tear (the dough is viscous and thick and requires effort when pressing).
Squeeze out small profiteroles onto a baking sheet covered with parchment paper. The distance between the cakes should be 3-4 cm (so that the profiteroles do not stick together in the oven).
There is no need to lubricate the paper with anything before starting the deposition process, but if the parchment you are using is not of very good quality (does not have a silicone top layer), it is better to lubricate the paper with vegetable oil.
Press down the sharp tips of the syringe with a damp finger. This way the custard will look neater.
Another option for dropping custard cakes is using a teaspoon.
The profiteroles are ready to go into the oven.
The oven should be preheated to a temperature of 200 C. Bake the profiteroles for 10 minutes at 200 C, then (when they are browned and crusty) reduce to 180 C and bake for another 25 minutes (to thoroughly bake the walls between the cavities inside).
When baking choux pastry products, be sure to ensure a temperature difference. If the oven is always at a lower temperature, the cakes will not rise well. If you keep it high all the time, they will harden very much and will crumble when you try to cut them.
Ready-made profiteroles have an appetizing light brown crust, are easily separated from the baking sheet, have large cavities inside, and a dull sound is heard when you tap the product.
Cool the custard cakes at room temperature.
If you once learn how to make the perfect choux pastry, you will provide yourself with a “magic wand”. One swipe - and snack profiteroles are ready (for example, stuffed with salmon and curd cheese), a second swipe - and delicious ones with condensed milk are ready. Choux pastry opens up space for imagination; you can prepare many appetizers and desserts if you find an approach to the recipe.
Both rich and sweet, profiteroles are tender and appetizing. Crispy crust on top and soft airy dough inside - what could be tastier?
Fillings
The taste of choux pastry is neutral, which means it will go well with both sweet and savory fillings.
Our family loves these savory fillings:
- boiled egg+cheese+mayonnaise+greens
- curd cheese + salmon + greens
- chicken liver chopped in a blender, pre-fried with onions and carrots
In all three fillings, add spices to taste!
Our favorite sweet fillings are:
- boiled condensed milk + fried nuts
- cottage cheese with sugar
- custard
- protein cream (on Italian meringue)
Profiteroles with custard
Today I will show you how to make a simple custard for profiteroles
To prepare it, stir sugar (1 glass of 250 g), 4 eggs and 60 g of flour (or corn starch). Stir until smooth, then add 1 glass of warm milk to make it easier to combine all the ingredients.
Place the rest of the milk (3 cups) in a saucepan or saucepan on the fire. Heat until hot, then pour in the custard mixture, stirring vigorously so that no lumps form.
Cook the cream over low heat until thickened. When the cream becomes thick, turn off the heat.
Add vanilla sugar or vanilla extract (1 tsp) to the cream and mix.
It is better to add vanilla sugar at the very beginning, when preparing the custard part of the cream, and vanilla extract - at the end of cooking.
Add softened butter (50 g) to the slightly cooled cream and beat until smooth.
Cover the cream with cling film in a contact manner and leave to cool to room temperature. The film must be in complete contact with the cream, otherwise a thick, weathered layer will form on it. 
Fill the profiteroles with the cooled cream, spooning it into halves. Instead of cutting the profiteroles into two halves, you can fill them using a pastry syringe.
You can decorate sweet profiteroles with powdered sugar and crushed nuts, and unsweetened ones with herbs and caviar.
Please share in the comments what fillings you use for profiteroles, maybe you have some of your own secrets for baking choux pastry, it would be interesting to know about them.
On our video channel on You Tube, I posted a video recipe for making profiteroles, if it is easier for you to perceive information from the video, you are welcome!
I am glad to receive all responses to the recipe, do not hesitate to ask questions, share photos of finished cakes and snacks based on profiteroles.
Bon appetit!
If you post photos of profiteroles on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!
Ingredients:
For profiteroles (about 40 pieces):
200 ml water
150 g flour
100 g butter
3-4 eggs
a pinch of salt
First filling:
150 g cheese
150 g crab sticks
1-2 boiled eggs
1 clove of garlic
mayonnaise (sour cream, thick yogurt)
Second filling:
150 g cream or curd cheese
150 g shrimp
3-4 sprigs of dill
1 clove garlic
Preparation:
1. Prepare the dough.
Pour water into a thick-bottomed saucepan, add a large pinch of salt and cubes of butter.
Bring to a boil (the butter should completely dissolve).
2. Reduce heat to low, pour all the flour into the boiling liquid at once and start mixing well with a spoon. At first it will seem that the mass is not homogeneous, continue stirring. The mass will become completely homogeneous and will easily lag behind the walls, then cook for about another minute, the dough should be well brewed.
3. Remove from heat and 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 and pliable, but not too liquefied. You may need a little more or less eggs. I needed 3 and a half eggs (category C0).
You don’t need to add a lot of eggs, although the dough will be easy to push out and will rise well in the oven, but there is a high probability that it will fall after baking. If you add too few eggs, the dough will be difficult to press out of the bag and may not rise well.
4. Transfer the dough into a bag, place small pieces on a baking sheet lined with baking paper. Ponytails can be smoothed with a wet finger. Profiteroles will increase by about 2-3 times during baking, 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 corner cut off, or simply spread it out using two teaspoons.
5. Place in an oven preheated to 200 degrees, bake for about 20-25 minutes, then reduce the temperature to 170, keep in the oven for another 5-10 minutes.
Cool the finished profiteroles completely.
6. Prepare the first filling.
Grate the 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, and add a little salt.
Season with mayonnaise, sour cream or thick yogurt to taste.
7. Prepare the second filling.
Without defrosting, place the shrimp in boiling water, 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 whole ones for decoration), add cream or cottage cheese, finely chopped dill, chopped garlic, and mix. If the mass is thick, you can add 1-2 tablespoons of sour cream.
8. Cut off the “lid” of each profiterole with a sharp knife.
Stuff with fillings.
This is the option with the first filling.
9. This is the second filling.
If desired, the profiteroles can be closed back with lids or decorated to taste.
10. I decorated the first version of profiteroles with chopped crab stick and dill.
11. Second option - shrimp and dill.
12. If you do not serve immediately, cover the plate with profiteroles with cling film and place in the refrigerator. If you store unfilled profiteroles, put them in a bag and keep them at room temperature.
Profiteroles will be a wonderful light snack on the holiday table, and will undoubtedly delight your loved ones and guests with their beautiful appearance and wonderful taste.
Today I want to invite you to make profiteroles with savory filling as a snack. They are perfect for both a holiday table and an everyday one. They are quite simple to prepare, especially since you can bake the preparations themselves in advance and fill them immediately before serving. But you need to store them in a tied bag, and you can also freeze the dough and bake them as needed, but I don’t like to do that, so I immediately bake the entire portion, which makes about 45 pieces, and immediately fill them with all sorts of fillings, both sweet and salty.
I have already described a detailed recipe for how to make choux pastry for profiteroles, so I won’t repeat it again, but I advise you to read it. For those who have not seen the previous recipe, I advise you to definitely watch it in order to avoid common mistakes in cooking.
In the first version, I have profiteroles with cheese and garlic, which turn out very tasty. You can also add a boiled egg to them, and dill, if desired, can be replaced with parsley.
The second option is cheese profiteroles with salad, which includes hard cheese, boiled eggs and carrots, herring and mayonnaise. As a result, the filling really resembles a salad. If you don’t like carrots, you can remove them, and the herring can also be replaced with red fish.
Below I will tell you in detail how to prepare custard profiteroles with cheese fillings at home, so that it is both quick and tasty. I advise you to try them too.
Ingredients:
- Profiteroles – 20 pcs.
Filling 1:
- Processed cheese – 100 g
- Garlic – 2 cloves
- Dill - to taste
- Mayonnaise – 1 tbsp
Filling 2:
- Herring – 70 g
- Boiled egg – 2 pcs.
- Hard cheese – 60 g
- Boiled carrots – 0.5 pcs.
- Mayonnaise – 1.5 tbsp
How to prepare snack profiteroles
The first recipe for unsweetened filling for snack profiteroles is the simplest. For her, I grate processed cheese on a coarse grater. It is better to take regular cheese, without various additives.
I peel the garlic and press it through a press. If the dill is fresh, I wash it and chop it, and if it is frozen, like mine, then it no longer needs to be chopped. Dill can be replaced with parsley.
Next I add mayonnaise to these ingredients. Its fat content is absolutely not important, here you need to be guided by what you like.
Now I mix everything and it's ready.
I cut the pieces a little on one side and stuff them with a teaspoon. These are the cheese profiteroles we got, and now I’ll show you the second variation for an appetizer.
Boil carrots and eggs until tender. While they cool, I grate the hard cheese on a fine grater, and cut the fish into small pieces. It could be herring, mackerel or red fish. I also grate carrots and eggs on a fine grater.
Then I add mayonnaise or sour cream to the prepared products and mix. Just like in the first case, I cut each piece a little and fill it with a tasty mixture. As you can see, profiteroles with filling at home are made very quickly, which is a big plus. I also like the fact that you can bake the preparations a day or two before filling, and this is quite convenient. I think that thanks to the step-by-step photos, the recipe has become even clearer and even those who have never cooked anything can handle it.
These are the profiteroles with unsweetened filling. In my opinion, this is an excellent replacement for tartlets. On the eve of the holidays, many begin to look for what to prepare for the New Year, and now you already have ideas for snacks. Bon appetit!
- 200 ml 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-sized products made from choux pastry, sometimes also called eclairs. I offer you a recipe for a classic choux pastry recipe; when the dough is baked, a large cavity is formed in it, which can be stuffed with any filling. The first filling I offer is quite inexpensive, 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 making with only one filling, double the quantity. In general, such profiteroles can be filled with any fillings - liver or chicken salad, fried mushrooms and onions, or sweet fillings - fruit salad, custard, etc.
From this amount of dough I got 40 profiteroles.
Preparation:
Prepare the dough.
Pour water into a thick-bottomed saucepan, add a large pinch of salt and cubes of butter.
Bring to a boil (the butter should completely dissolve).
Reduce heat to low, pour all the flour into the boiling liquid at once and start mixing well with a spoon. At first it will seem that the mass is not homogeneous, continue stirring. The mass will become completely homogeneous and will easily lag behind the walls, then cook for about another minute, the dough should be well brewed.
Remove from heat and 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 and pliable, but not too liquefied. You may need a little more or less eggs. I needed 3 and a half eggs (category C0).
You don’t need to add a lot of eggs, although the dough will be easy to push out and will rise well in the oven, but there is a high probability that it will fall after baking. If you add too few eggs, the dough will be difficult to press out of the bag and may not rise well.
Transfer the dough into a bag, place small pieces on a baking sheet lined with baking paper. Ponytails can be smoothed with a wet finger. Profiteroles will increase by about 2-3 times during baking, 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 corner cut off, or simply spread it out using two teaspoons.
Place in an oven preheated to 200 degrees, bake for about 20-25 minutes, then reduce the temperature to 170, keep in the oven for another 5-10 minutes.
Cool the finished profiteroles completely.
Prepare the first filling.
Grate the 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, and add a little salt.
Season with mayonnaise, sour cream or thick yogurt to taste.
Prepare the second filling.
Without defrosting, place the shrimp in boiling water, 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 whole ones for decoration), add cream or cottage cheese, finely chopped dill, chopped garlic, and mix. If the mass is thick, you can add 1-2 tablespoons of sour cream.
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