Profiteroles snack bars

Category: Bakery products
Profiteroles snack bars

Ingredients

At the exit of the baked piece 555 g
We need:
Flour 240 g
Water or milk 200 g
Salt 3 g
Butter or margarine 120 g
Egg 9 pcs.

Cooking method

  • First, I'll tell you how I make choux pastry in a bread maker.
  • BREADED DOUGH IN A BREAD
  • Add salt and butter to boiling water (milk), bring it to a boil again and gradually add flour, stirring continuously until the lumps disappear, and then heat for 1-2 minutes.
  • We remove the mixture from the fire, dump it into the HP. We start the batch in test mode. After a couple of minutes, the temperature will drop to 70-80 degrees and you can add eggs, pieces 7. And using a spatula, stir the dough. Press the lumps with a spatula to the walls and, as it were, crush them. We mixed everything and see what happened - we need a smooth dough in which a mound forms when the mixer rotates. Another sign: they drew a line with a spatula, it holds on a little, and then begins to blur. Depending on the result, either add eggs or stop kneading. The dough is ready.
  • Next, we begin to spread the dough on a baking sheet, lightly greased with sunflower oil, or on a dry silicone mat. Oil is needed quite a bit, otherwise profiteroles will blur. You can use a pastry bag with a "star" attachment or a teaspoon (the second helps to remove the dough). Workpiece size with a teaspoon bowl.
  • Finished products are creamy in color, with a dense, hard crust, with a large air pocket in the middle.
  • Toppings
  • 1. My guests are going with a bang cheesy: Rub 300 g of good hard cheese on a fine grater, add 1 bunch of finely chopped dill and parsley. Stir with the addition of a couple of tablespoons of mayonnaise or dressing. The mass should be thick with homemade sour cream. Refueling - Art. l. apple cider vinegar, tsp Russian mustard, salt on the tip of a tsp, sugar as well. Beat with a fork and then add 2-3 tbsp. l. olive oil and mix well again.
  • 2. Liver paste... 500 grams of liver (better beef, but chicken is also suitable), 5-6 pcs. onions, 2 small carrots.
  • Fry the onions with carrots (chop) in a mixture of butter and sunflower oil, add the liver, in pieces of 2-3 cm. Let simmer for 10 minutes. Chop either with a blender or a meat grinder. Season with salt and pepper to taste. If the mixture is dry, add sl. oil.
  • 3. Curd... Knead 500 g of cottage cheese with cream or sour cream until a smooth homogeneous mass is obtained, as thick as homemade sour cream. Salt a little and add 1 bunch of dill and parsley, finely chopped.
  • It is convenient to start with a piping bag with a round nozzle. If they are not there, we cut the profiterole at the end and put the filling with a teaspoon.
  • Ukrainka, nozzle number 68 from Dneproindry does not fit. Clogs very quickly (tested)

Time for preparing:

30-40 minutes.

Cooking program:

We bake at 180 degrees

Note

At the request of the Zaporozhye Vasilis, I am exhibiting a recipe for profiteroles.

I warn you right away: I do not strive to save money, I do everything according to the recipes of the book "Home cooking ..." by RP Kengis and PS Markhel, 1958 issue.

The dough is delicious. Suitable for any filling, both sweet and savory.

rinishek
bookmark soon! will do! it is very tasty and effective! Alena, thank you !!!
Elenka
I really liked it too! I will do it!
Natalie07
lesik_l
I have a question for you

Preparing a menu for dr. A table at work a la buffet is planned. The natural choice is profiteroles. But, to my shame, I have never prepared them myself. Therefore, the questions. Maybe naive, forgive the inept

Birthday Monday.If I make the profiteroles myself on Saturday, and start on Sunday. Will they live to see Monday? In terms of:
1) how to store ready-made profitrolls? I baked it on Saturday, cooled it in the air. And then in a bag? Or will they not get stale anyway until Sunday?
2) if you start on Sunday, will the dough turn sour?
3) store ready-made stuffed profiteroles in a bag? or enough in a box in the air ...

I plan to fill the filling with soft cottage cheese + greens, the second - liver pate.

In short, I have no experience with such products, so there are so many questions.
Or maybe you still have tried-and-true fillings in your piggy bank?

I would be glad to any hints. Thank you
lesik_l
Saturday-Monday --- ok. Baked on Saturday, let it lie down until Sunday. Nothing will happen to them. It is possible in a bag, but covered with a towel (napkin) will not have time to dry. It would be good to rub the cottage cheese through a sieve, it is tastier with cheese. Or make a mixture. Ready, with filling, store in the refrigerator. The filling may deteriorate, especially now it is warm.

There can be any fillings. The profiteroles themselves are neutral in taste. Anything that comes to mind - you can stick it inside.
Natalie07
lesik_l, Alena thank you

I'm more worried about the boxes themselves
In principle, there is an option to start on Monday morning, but I would not want to bother with this at work. So I'm boiling

I plan to do the following with soft cottage cheese - cut off the top (to make a box), filling cottage cheese + herbs + a little garlic, stick a slice of red fish rolled up with a rose into the filling, decorate with a sprig of dill and a circle of olives ... well, somewhere like that
lesik_l
I am sure it will be delicious.
Nata_shi
Good day everyone! Choux pastry is really easy to prepare and grateful, you can fill or "dip" ready-made teapots with anything. I'm new to the site, but I really like it, so I decided to share my experience. Something fails to upload a photo (((

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