Profitroli with curd cheese and red fish

11 serving
1 hour 20 min

How to make profiterols with curd cheese and red fish? Measure the necessary ingredients for the custard dough. Remove the eggs from the fridge beforehand to keep them at room temperature. Sift the flour to clean it of possible debris and saturate it with oxygen.

In a small, thick-bottomed saucepan, combine the milk, butter and salt. Place a saucepan on the stove and, stirring, heat the mass over a moderately high heat.

The butter should completely melt and the mixture boil. Reduce the heat to medium.

As soon as the boiling begins, pour all the flour at once. With active and quick movements, stir flour into the dough. Continue stirring until the dough is smooth and starts to lag behind the bottom and walls of the pan. Hold the dough on a low heat, stirring, 1-2 minutes to make the flour brew well. Remove the pan from the stove.

The dough needs to be cooled. You can transfer it to another bowl to speed up the process. When the dough has cooled to a slightly warm state, drive in the egg. Stir the egg into the dough. It is convenient to use a wooden shoulder blade. Add the next egg only after the first is fully combined with the dough.

The custard dough is smooth, viscous, uniform. It slowly flows off the shoulder blade with a wedge.

Place the dough in a cooking bag with a & quot; closed star & quot; attachment. Deposit the custard blanks on a parchment-lined tray some distance apart. You can lay out profiterols simply with a spoon, giving them a round shape. But the snack will look more interesting with the nozzle.

Bake the profitroli in the oven preheated to 180 for about 30 minutes. It is better not to open the oven so that the profiteroles do not settle due to the temperature drop. They must rise and brown. Determine the time and mode of baking, focusing on the features of the work of your oven. Cool the ready-made profiteroles.

Prepare the filling. You can take any slightly salted red fish. I have a salmon of house salting.

Cut the fish fillet into very small cubes. If desired, the fish can be crushed with a submersible blender, then the filling will be a pasty consistency.

Dill, dry. Remove the thick twigs. Chop the dill finely.

Combine the curd cheese, red fish and stir.

Add the chopped greens. To keep the filling not too thick, I added 1-2 tbsp. l cream.

Cut the top of each profitrol.

Place the filling in a cooking bag with a & quot; closed star & quot; attachment. Fill the bottom of the profitrol with the filling.

Cover the filling with the top part of the profitrol as a lid. Do the same with other profiterations.

The snack can be cooled a little or served immediately, garnishing with fresh greens. Enjoy your meal!