Custard boats filled with herring, pickled cucumber and potatoes (sausage maker Smile 3633)

[For 7-8 pcs.]

Custard boats filled with herring, pickled cucumber and potatoes (sausage maker Smile 3633)

Category: Cold meals and snacks

Ingredients
For 7-8 pcs.
For the test:
Wheat flour, premium	100 ml
Margarine	50 g
Eggs C1	2 pcs.
Water	100 ml
For filling:
Pickles	2-3 pcs.
Boiled potatoes	2-3 pcs.
Herring sl / s	1 PC.
Ground pepper	taste
A mixture of mayonnaise with sour cream	for refueling
Green onions

Cooking method

• So, finally, I did in the sausage pot what I bought the device for - custards.
• I learned how to make eclairs at school. She studied to bake according to the book of R.P. Kengis. After several failures, I became friends with this dough, and for many years now my friends have considered custards one of my signature dishes.
• I prepare the dough according to different recipes (interestingly), experimenting with the shape, filling, but the result is always pleasing. I baked in gas and electric ovens, in an airfryer, in the Princess.
• Today I want to share an option for a sausage maker.
• Baking custards in this appliance turned out (as I had hoped) very easy and simple. No need to fiddle with a cornet - I spread the dough with an ordinary spoon. After a given time, excellent blanks for different fantasies turned out. I made several of them with cream, but I filled most of them with such a filling and served them for dinner at home.
• Try it yourself and appreciate the ease of preparation.
• Dough preparation.
• Pour water into a small saucepan and add the margarine, cut into pieces. Let the water boil and melt the margarine. Quickly add measured and sifted flour into the boiling mixture, stir well with a wooden or silicone spatula until the lumps disappear. Remove from heat after a couple of minutes.
• The dough after brewing should look like this.
• 
• Let it cool down to about 60 degrees. Now you need to add eggs to the dough. This must be done one at a time. Rub each egg in, stirring vigorously with a wooden spoon or spatula. The dough will be smooth and viscous.
• 
• (I never use a mixer for kneading. There was once such an experience - I absolutely did not like it, because the dough became very liquid, the products crawled during baking and did not rise well.)
• Heat the sausage for 4-5 minutes. Spoon the dough out with a tablespoon in each well. The quantity is much lower than the top of the cell, since the dough rises very much (look at the photo and lay out the dough a little less than mine).
• 
• Bake for 15 minutes.
• 
• Cooking the filling.
• (The filling for custard snacks can be any. I want to offer you one of my favorite options. The proportions of the ingredients are very arbitrary, because it is easier to focus on your taste, because herring and cucumbers can be very different in salinity. All components can be turned into a pate, chopped with a blender. I cut into pieces.)
• Grate boiled potatoes on a fine grater. Finely chop the cucumbers. Cut the herring, free it from the skin and bones, and cut it as finely as the cucumbers. Stir and pepper. Add a mixture of mayonnaise and sour cream, finely chopped green onions. Try the filling. Adjust to your liking. (Sour cream and potatoes can soften the excess salinity.)
• 
• Assembly.
• Cool the finished sticks, carefully cut in half.
• 
• (If you are going to make classic cream eclairs, just cut each piece.
• 
• For salty filling, it is more convenient to make halves.)
• Place the filling in boats, garnish and serve.
• Bon Appetit.
• 
• 
• 

The dish is designed for

7-8 pcs.

Note

I want to show you with the example of custards what happens when you can't guess with the amount of dough when baking in a sausage jug.

Here is the dough. We closed the device.


After 2-3 minutes, making whistling sounds, the dough finds itself a loophole.



Usually, before each new experiment, I try to bake one stick first in order to understand how much dough should be spread. I recommend that you do the same in order to save dough and get beautiful products.
Happy baking!

P.S. You can read more about the device in this thread:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=415148.0

Elena, what an interesting and beautiful recipe! I will definitely cook it, it should be delicious. Thank you.
Only I did not understand how much water to pour to make the dough, because exact proportions are very important for choux pastry.

Another yummy !!! Thanks Lenochka for. recipe and new ideas !!!!

[Sveta,]

Only I did not understand how much water to pour to make the dough.

Sveta, thanks for your attention !!! While I was editing twenty-five times, the water evaporated somewhere. : girl_pardon: Added to ingredients.

... after all, exact proportions are very important for choux pastry.

To be honest, not entirely true. Many times I did not observe the ratios: either more water, then flour, - the result is good. But, of course, for others, I give exact proportions. (I will be calmer.)

lettohka ttt-Natasha,Thank you for following my experiments and so always speak warmly about them.

I, too, do not always adhere to the proportions :-) :-) and the recipes are very easy and not confusing, and the device is not easy, although I also want to Churrossnitsa, but not send to us :-) :-) :-)

[Natasha,]

Natasha, !
She did not take the churrosnitsa, although she thought about her for a long time.
I have no kids, so far there is no one to surprise with long sticks. In the sausage pot, you can cook more various stuffed products. This is important for me, because I make my son-student "party" almost every day.

I also thought about it, in the sausage room, of course, you can put more + filling, but this hamster does not give rest :-) :-) :-) and aesthetics + originality :-) I will meditate !!!!!

[Natasha,]

Natasha, if you really want a hamster - you should give in.

Helen is my cleverest! And I realized that! Well done! I can imagine how delicious it was! After all, you can bake such profiteroles!

[Irinka,]

Irinka, thanks for the praise.
Zavarnushki is my weakness. I love them very much. I cook with both sweet and salty filling. And now, I think, I will do it even more often. It's so easy in this device! And the shape is like classic eclairs. Cream + glaze and eclairs on the table.
Ira, this version has a very tasty filling. The composition is simple, but eaten instantly.

[Shelena]

Shelena, I haven't even really started to read yet, but already out of inventiveness, photos and a combination of products!

[Ipatiya,]

Ipatiya, thanks for the compliment.

[Lenochka!]

Lenochka! And another great experiment, brilliantly completed! You just have a talent for invention! Very seductive boats in the photo! You are my clever and dreamer!

[Ira,]

Ira, thank you for the nice words!
When you really like the appliance, then you want to cook in it more often, and the fantasy somehow turns on itself.

[Elena]

Elena, eclairs in Russian! great idea!

[Natasha,]

Natasha, what a great name it would be! (y) Rename the dish at least.
Thanks for the kind words.

still sign * to vodka

[Natasha,]

Natasha, exactly!
We went well without vodka. Not stale.

[Shelena]

Shelena, Elena, how I liked making custard in a sausage machine! We love them, and in the oven it's a mess for me. And this method, well, just superrr! Now I can do them often. Thank you very much for the cooking method!

These are the first, unprepossessing, but this is a matter of technology and tomorrow they will be much more beautiful. I did it strictly according to the recipe and it turned out 10 pieces. It's great that you can cook with different fillings.

[Maria,]

Maria, ! Thanks for your feedback! It's so nice that you liked it!
Classic custards are my favorite treat! It is much more convenient to bake them in a sausage pot than in the oven. It turns out faster and, importantly, you don't have to think about the beauty of molding at all. It turns out smooth, with a picture.
Your pots in the photo are pretty! A little paler than mine. Just lengthen the baking time. (All pans have their own character and bake at different speeds. Yours, apparently, needs a little more time.) The fried ones keep their shape better.
And you can think of a great variety of fillings! There would be WHAT to start.

[Elena]

Elena, thank you, once again for the way of making teapots in a sausage maker! I cook them every day and now we don't buy custard cakes in the store, homemade ones are a thousand times better. I change the cream and get something new every time. And how did I not get to this before?

Maria, bake to your health! Treat your loved ones with delicious sticks.

Thanks for the filling idea! I won't dare to add sour cream, but I will definitely do it with mayonnaise, I think that the filling is even better for tartlets!

Svetlana, to your health! Try it, experiment!

[Shelena]

Shelena, a huge thank you for the idea of ​​baking zavarnushki in a sausage pot, well, very convenient. I made a double portion at once and for good reason.
Report:

[Elena,]

Elena, what beautiful custard sticks you have! Simply exemplary!
I am very glad that you liked this method of baking your favorite teas!
Thanks for the photo report!

[Shelena]

ShelenaThanks to your recipe, two colleagues bought a sausage

Whoa! This is a resonance! I hope your colleagues are not disappointed in this small device with great possibilities.

I still love him and consider him very useful in my park of various kitchen assistants.

No, they were not disappointed, on the contrary, delighted.

Girls, my husband bought me a sausage maker !!!
I stumbled upon zavarnushki in it)))
I decided to make a snack on NG)

Avocado salad with crab meat in choux pastry boats
(hastily)

Mix for making choux pastry Dr. Oetker 1 sachet
Crab meat 150 g
avocado 1 pc
fresh cucumber 1 pc
curd cheese 60 g
mayonnaise 1 tbsp l.
lemon juice, salt, pepper to taste

Prepare the choux pastry according to the instructions on the package.
Bake a choux pastry in a sausage maker, cut in half
Peel the avocado, remove the pit, cut into not very small cubes, sprinkle with lemon juice.
Also cut a fresh cucumber
Finely chop the crab meat and mix with avocado and cucumber
Season with mayonnaise and curd cheese, put salad in choux pastry boats

[Irina,]

Irina, what a great snack you have! Bright, smart, festive and, I'm sure, delicious! Thanks for sharing the recipe!
Your husband made a good gift! Now you can cook different goodies. Congratulations on the excellent instrument!

Please tell me, it says 100 ml of flour, and how much is it in grams?

Marina, went and weighed, I got 60 g

Oh! So fast! Thank you very much: snegurochka: I want to try in a sandwich maker

Try it, of course. It seems to me that it should turn out delicious.
Good luck!

Thank you!

A gorgeous snack and sausage option! Love her! Thank you, Elena!

[Natalia,]

Natalia, thanks for being so highly rated! I'm glad you liked the recipe. I hope you will use it for your favorite sausage.

[Elena]

Elena, thank you so much for the recipe !!!! I suffered with eclairs for so long, I could not overcome it !! And so I bought a sausage and baked it strictly according to your recipe! Everything worked out great. THANK YOU!

[Gulnara,]

Gulnara, thanks for the tip! I am very pleased that this recipe helped you overcome the choux pastry. Now how many opportunities for creativity open up!
Happy experiments!