Profiteroles "Borodino" snack bars

Category: Cold meals and snacks
Profiteroles Borodino snack bars

Ingredients

Profiteroles
water 200 milliliters
soy sauce (I have sweet) 50 milliliters
egg C1 4 pieces
butter (margarine, lard) 125 gram
wheat flour / grade 160 grams
ground coriander 1 tsp
malt extract 1 tsp
Filling
salted herring fillet 150 grams
hard boiled egg 2 pieces
butter 100g
ground black pepper taste
green onion 3-4 feathers
dill 1-2 twigs

Cooking method

  • Profiteroles
  • Mix water, soy sauce and malt extract
  • Pour into a saucepan, add butter (margarine, lard), bring to a boil and melt the butter.
  • Pour in flour, reduce heat, stir so that there are no lumps, brewing flour. Warm up for a few minutes, stirring occasionally. The finished dough comes off the walls of the dishes.
  • Remove the pan from the heat. Let the dough cool until warm.
  • Beat eggs one by one. Stir in with a mixer, and at the last stage with a spoon. Drive each next egg into the dough, when the previous one is completely driven into the dough.
  • The finished dough is viscous, not runny. Keeps shape well.
  • We transfer the dough into a bag with an asterisk attachment.
  • Place on a baking sheet lined with silicone baking paper or a Teflon (silicone) mat at a distance from each other. If there is no nozzle and bag, then you can simply deposit the dough with a small spoon.
  • We bake in an oven preheated to 180 degrees for 25-30 minutes.
  • We take it out of the oven and let it cool completely.
  • Filling
  • Profiteroles Borodino snack barsGrind herring fillets, soft butter and boiled boiled eggs into a homogeneous mass with a blender or chopper.
  • Profiteroles Borodino snack barsAdd finely chopped green onions and dill. Pepper, stir.
  • Assembly
  • Profiteroles Borodino snack barsCut off the "cap" of the profiteroles.
  • Profiteroles Borodino snack bars
  • Profiteroles Borodino snack barsTransfer the filling into a pastry bag. Fill the profiterole halves with the filling, if desired, put a thin piece of herring fillet and onion feathers, cover with the other half.
  • The dish is ready. You can serve)
  • Profiteroles Borodino snack bars
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)
  • Profiteroles Borodino snack barsPotato profiteroles
    (ang-kay)
  • Profiteroles Borodino snack barsBuckwheat profiteroles
    (ang-kay)
  • Profiteroles Borodino snack barsPumpkin profiteroles
    (ang-kay)
  • Profiteroles Borodino snack barsProfiteroles snack bars
    (ang-kay)
  • Profiteroles Borodino snack barsCake "Paris-Brest" carrot
    (ang-kay)
  • Profiteroles Borodino snack barsCombined cake based on "Leningradsky"
    (ang-kay)

Note

The recipe was spied on the site Cook at s-v-e-t-l-i-k. I was very interested in the recipe. I decided to make my husband on the DR. Slightly changed the proportions and composition.
The result is delicious profiteroles that resemble the taste of rye bread. Who doesn't love black bread with herring? Probably there will be none. The filling made such an addition. Delicious. Recommend)

Zhannptica
kidding
Svettika
Angela, lovely! Thanks for sharing with us!
Marina22
oh, this is a snack
ang-kay
Girls, thanks. I hope someone will find the recipe useful)
Helen
well, how does this Angela manage to make such masterpieces ...
ang-kay
Lenochka, Thank you. I'm just at home all the time)
Vinokurova
Wow ... killed with beauty and deliciousness!.
I fed it with one photo, and what a scent!
Is soy necessarily sweet?
ang-kay
AlenKa, Thank you.
Quote: Vinokurova
is soy necessarily sweet ?.
No. I just have a sweet one. It is also salty, but sweet.
y-turina
Angela, what can you substitute for malt extract?
irina23
Angela, thanks for the beauty! Can't malt extract be replaced with a young one?
ang-kay
You sell maltose rye molasses. You can do it. Or fermented malt. In the source, 2 tablespoons are placed in the liquid.


Added Wednesday 01 Feb 2017 07:27 PM

Quote: irina23
Can't malt extract be replaced with a young one?
Irina, Thank you. Read the post above)
Vinokurova
Quote: ang-kay
maltose rye molasses
I have it (rubbing my hands happily)
Quote: ang-kay
fermented malt.
Is it that dark ?. dark I have)))
ang-kay
Yes, AlenKa, dark.
Akvarel
I also have malt. And how much water to give for 2 l? Angela, how many pieces come out?
ang-kay
Quote: Akvarel
And how much water to give for 2 l?
Galya, not at all.
Quote: Akvarel
Angela, how many pieces come out?
These are the ones you are going to plant. Maybe 30, maybe 20. Bake twice for sure. One baking sheet is a lot.
Marina22
ang-kay, Angela, what is the size of the nozzle?
And I want to make it with homemade rye malt. With this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=462450.0
Will it work?
ang-kay
Marina, I don't know the size. Written td 884. The output is about a centimeter.
I have never used homemade malt. So I can't say anything.
L
Angela, it's great, for so long I wanted a recipe for a profiterole dough, a special one for a salty filling, thanks for sharing!
The only thing left is to become the owner of molasses or malt,)))))), I will order))
Here is a collection of profiteroles!
Rusalca
Angela, wonderful profiteroles! I did different things, but never with such a filling. I will definitely try. Thanks for the recipe!
Iri55
Quote: L
There is little to do - to become the owner of molasses or malt

Buum look for. I really want to feed grandpa with something new. I have already bought a herring.
Vinokurova
Quote: Iri55
Booum seek

in Auchan there is molasses COLORS.
if not, there is definitely in Novokuznetsk at the fish market and definitely in Pudoff Riviera


ang-kay
Larissa, Annathanks girls. Hope you use the recipe)
Quote: L
Here is a collection of profiteroles!
I love them)
lungwort
Angela, I love them too. Wonderful profiteroles. I will definitely repeat.
ang-kay
Natalia, I will be glad if you like it)
ANGELINA BLACKmore
Angel, well, I don't have a bag and a "zyyozdASHnoy" attachment .... But there are profiteroles. Tasted. Yes ... there is no herring shop either ... that's why I put a carrot with cheese, garlic and mayonnaise in the bowels of these zabarushki.
Wonderful, satisfying and simple ... Although not as beautiful as yours.

Thank you for the recipe.
ang-kay
Natasha, thanks for trusting the recipe. It doesn't matter how to deposit, the main thing is that it is tasty)
ANGELINA BLACKmore
Quote: ang-kay

Natasha, thanks for trusting the recipe. It doesn't matter how to deposit, the main thing is that it is tasty)
Masha Ivanova
ang-kay, Angela! The recipe is wonderful! Did I understand correctly that 1 tsp. malt extract can be replaced with 2 tbsp. l. dry dark malt, or maltose rye molasses (how much)? And further. If there is no sweet soy sauce, but I add the usual one, do I need to add sugar? If sugar needs to be added, how much? I want to do it the other day. My husband loves everything "Borodinskoe", and even with herring filling, it's so wonderful!
ang-kay
Elena,
Quote: Masha Ivanova
Did I understand correctly that 1 tsp. malt extract can be replaced with 2 tbsp. l. dry dark malt,
Right.
Quote: Masha Ivanova
or maltose rye molasses (how much)?
You sell rye maltose syrup Kolobok. Its composition is the same as mine in the malt extract. Pouring the same amount is likely.
Quote: Masha Ivanova
If there is no sweet soy sauce, but I add the usual one, do I need to add sugar? If sugar needs to be added, how much?
Replace with regular sugar, you can not put sugar at all, or, if you want, put less than a teaspoon.
I would be glad if you like it)
Masha Ivanova
ang-kay, Angela! Thanks for the quick response.
Tumanchik
Quote: ang-kay
Who doesn't love black bread with herring?
I really love it !!!!! I will definitely repeat to the festive table !!!!
ang-kay
Irishkina, I will be glad if you like it)
Vinokurova
Angela, thanks for the delicious recipe !.
Profiteroles Borodino snack bars
Everyone liked it .... the filling - canned pollock liver, mashed potatoes, pickled onions, grated egg, grated cheese ...
Venka
Thanks for the great idea to diversify the menu!
Made profiteroles for the festive table:
- Borodino with forshmak,
- buckwheat with mushroom caviar
- potato with crab sticks and curd cheese - sweep everything clean.
It is done very quickly, I haven’t worked with choux pastry for a long time, I forgot, and then I was surprised again how simple and effective. And even 3 types of dough did not delay the preparation of the table, I played with it simply, for my own pleasure

Profiteroles Borodino snack bars

I decided to include them in the festive table menu for the future.
ang-kay
AlenKa, Venka, how nice! Thanks. Very good. And your profits. I'm glad you liked it)
Quote: Venka
Made profiteroles for the festive table:
- Borodino with forshmak,
- buckwheat with mushroom caviar
- potato with crab sticks and curd cheese - sweep everything clean.
Venka, that's our way. All types of my profiteroles, except for pumpkin ones, were used. All are great. And the fillings are so different. Thank you. Sooooo nice)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers