Lush and melting in the mouth of the brewed dough can become a shell not only for custard, but for cream cheese and your favorite salads. Profiteroles with savory stuffing - ideal for a buffet table: it's easy to take and eat with your hands, and besides, appetizing custard cakes look extremely picturesque on the table.
The recipe for profiteroles with non-sweet stuffing
The most popular filling for profiteroles is cream cheese in the company of slightly salted red fish, which is why the list of recipes we decided to start with one of the variations of this combination.
Ingredients:
For profitroles:
- butter - 95 g;
- water - 245 ml;
- flour - 140 g;
- eggs - 4 pcs.
For filling:
- cream cheese - 345 g;
- cream cheese - 120 g;
- onion greens - 3-4 feathers;
- a peel of one lemon;
- Smoked salmon - 230 g.
Preparation
To prepare profiteroles, add butter to water and allow it to completely melt. Put in the flour, mix and let the dough brew for about a minute. After, remove the dough from the fire and start adding eggs, one at a time, continuously mixing. Pull the dough onto the parchment with a syringe and leave the profiteroles in the oven at 220 degrees for 25 minutes.
Grind the green onions. Whisk the cream cheese and cream cheese, sprinkle onions and grated zest. Divide the pulp of the salmon into cubes and mix them with the cheese mass.
Cooled profiteroles cut and fill with cheese mass with fish. Profiteroles with fish fillings are ready, serve them, pre-cooled.
Snack profiteroles with cheese stuffing
Ingredients:
- profiteroles - 12 pieces;
- hard cheese - 90 g;
- cream cheese - 160 g;
- dried Provencal herbs - 1 teaspoon.
Preparation
Scrunch the hard cheese as finely as possible, and then combine it with cream cheese and dried Provencal herbs. If the mixture is too thick, then dilute it with a small amount of cream or milk. Add the dish with dried Provencal herbs and a pinch of salt.
In this recipe, you can experiment with fillings using different types of cheeses.
Filling for profiteroles from crab sticks
Ingredients:
- profiteroles - 12-15 pcs .;
- cream cheese - 80 g;
- mayonnaise - 50 g;
- crab sticks - 110 g;
- onion greens - 3-4 stems;
- shrimps (peeled) - 60 g.
Preparation
Prepare a creamy base filling, whipping cream cheese with mayonnaise. Add the finished cream with herbs. Shrimp tails, if not pre-cooked, boil and chill. Mix the shrimps with the finished cream and add crab sticks to the mixture. Fill the finished mixture with the profiteroles cavity.
Filling for profiteroles with mushrooms
Ingredients:
- profiteroles - 12-15 pcs .;
- Ricotta - 65 g;
- grated Parmesan - 35 g;
- bacon - 3-4 strips;
- a pinch of nutmeg;
- onion - 70 g;
- champignons - 280 g.
Preparation
Rinse strips of bacon in a dry frying pan. On the drowned fat, save the finely chopped pieces of onions and mushrooms. When all the moisture from the mushrooms evaporates, and the pieces themselves acquire a golden hue, sprinkle everything with nutmeg. Fried bacon finely chop and mix with mushroom filling. When the ingredients cool, add grated cheese and ricotta to them.
Filling for profiteroles with chicken
Ingredients:
- profiteroles - 12-15 pcs .;
- chicken fillet - 370 g;
- celery - 2 stems;
- eggs - 4 pieces;
- red onion - 45 g;
- Greek yogurt - 80 ml;
- mayonnaise - 55 ml;
- hot sauce - to taste;
- cheese with mold - 130 g;
- juice and lemon peel - to taste.
Preparation
Boil and disassemble the chicken fillet into fibers. Cut celery as small as possible with red onions. Boil the eggs hard and chop. Mix all the prepared ingredients together. Prepare the sauce by beating the mayonnaise with yoghurt and blue cheese. Add lemon juice with zest to taste. Season the salad and spread it over the proforrol.