A recipe for buffet profiteroles with cream cheese and red fish. Appetizing appetizer for lavish feasts and receptions.
Flour – 1 glass
Milk – ½ cup
Butter – 100 g
Water – ½ cup
Eggs – 4 pcs.
Salt – pinch
Vegetable oil – for greasing a baking sheet
Cheese creamy – 300 g
Trout with / s – 300 g
Garlic – 1 tooth
Dill – a small bundle
- 220 kCal
- 40 min.
Profiteroles from the brewed dough will perfectly help to diversify any festive or buffet table. They can serve all kinds of salads, or, with their help, make interesting and tasty snacks. I offer a proven and delicious recipe for their preparation with red fish and cheese.
Prepare the necessary products.
Put the butter in the pan, pour water and milk, throw a pinch of salt and bring it to a boil. Pour the flour into the pan and mix it very quickly. Turn down the fire. Interfere not ceasing. The dough should depart from the walls of the pan. Typically, this requires only 1 minute. Put the hot dough into a bowl and let it cool down (about 10 minutes).
Enter one egg and mix well each time. The brewed dough should be uniform and shiny.
Put the dough in circles on a greased baking sheet using a pastry syringe (or spoon out small balls).
Bake profiteroles in a preheated to 190 ° C oven for 20 minutes. Leave them for another 10 minutes in the off oven until completely dry.
Prepare the filling. In the cream cheese, squeeze the garlic through the press and add chopped dill. Stir well.
With cooled profiteroles cut off the tops.
Fill the profiteroles with cheese filling.
Top with trout pieces and decorate with dill sprigs.