Eateries profitroli with unsweetened filling

9 servings
45 min

We cook the custard dough. Pour water into the pan, put butter and add a pinch of salt. We put it on a strong fire and wait for the boil. The oil should melt completely. As soon as the liquid boils, remove the pan from the heat, but do not turn off the gas.

Pour all the prepared and previously sifted flour into the pan in one move.

Quickly knead the dough with a spoon, kneading flour lumps as you go. The dough should lag well behind the walls of the dishes.

We return the pan with dough to the stove, reduce the fire to the minimum. Dry the dough with stirring for 1-2 minutes. It should get together in a coma and begin to leave a flour trail at the bottom of the pan. Remove the pan from the heat and let it cool for 2 minutes.

We break eggs into a separate container.

We add one egg to the cooled dough first and intensively intervene it in the dough with a spoon or using a mixer with a spiral nozzle & quot; for dough & quot;. When the egg is fully absorbed into the dough, we continue kneading.

We introduce the other eggs into the dough one at a time and similarly interfere with them. I had enough 4 large eggs. If using smaller eggs, whisk one more egg separately, add half to the dough and finish kneading the dough.

The output should be a viscous dough that will slowly slide off the spoon.

Stele baking paper on a baking sheet, lubricate it with butter and lightly sprinkle it with flour. We lay out the dining room or dessert spoon dough in the form of round high tortillas at a short distance from each other. A confectionery syringe may be used. I had 9 pieces at a time (I laid out a tablespoon), then the same amount.

We put a baking tray in the oven at a temperature of 190 degrees for 30-35 minutes. The door of the oven is not open for the first 20 minutes. Profiterols should rise well, brown and bake inside - then they will not fall. Bake the second batch.

For the filling, I took trimmings of slightly salted salmon. The fish is ground and mixed with melted cheese. Instead of processed cheese, you can take cream type & quot; Mascarpone & quot;.

Cut the finished profiterols slightly in the middle or above and fill them with a spoon or using a pastry syringe with a suitable nozzle. For decor, insert the greens.