Champignon buns

1 serving


for buns (large profiterols), put the custard dough in a pastry bag with a smooth tube with a diameter of 10-12 mm and deposit the walnut-sized dough on sheets greased with fat. cut the top part of the buns by 2/s so that the notched part remains on the bun in the form of a lid. fill the bun with a filling made from finely chopped toasted champignon, sautéed onions, sour cream sauce, boiled together. on a dessert plate covered with a paper napkin, sprinkle the filling of greens into the boiling mixture to fill the sifted flour and quickly stir until a homogeneous mass forms, then remove from the stove, cool to a temperature of 60-70 ° and, gradually adding melange, mix until the lumps are completely destroyed. dough humidity 52-53%. flour for custard dough is recommended with a gluten content of 28-36 °/о. bake the buns at 180 - 200 ° for 20 - 25 minutes