Snack profiteroles with unsweetened filling

Step-by-step cooking

1. Step 1:

   

   Prepare the custard dough. Pour water into a saucepan, put butter and add a pinch of salt. We put it on a strong fire and wait for boiling. The oil should melt completely. As soon as the liquid boils, remove the pan from the heat, but do not turn off the gas.

2. Step 2:

   

   Pour all the prepared and pre-sifted flour into the pan at once in one motion.

3. Step 3:

   

   Quickly knead the dough with a spoon, kneading the flour lumps along the way. The dough should be well behind the walls of the dishes.

4. Step 4:

   

   Return the pan with the dough to the stove, reduce the heat to a minimum. Dry the dough with stirring for 1-2 minutes. It should gather in a lump and start leaving a flour trail at the bottom of the pan. Remove the pan from the heat and let it cool for 2 minutes.

5. Step 5:

   

   Break the eggs into a separate container.

6. Step 6:

   

   First add one egg to the cooled dough and intensively mix it into the dough with a spoon or using a mixer with a spiral nozzle for the dough. When the egg is completely absorbed into the dough, we continue kneading.

8. Step 7:

   

   Add the remaining eggs to the dough one by one and mix them in the same way. 4 large eggs were enough for me. If you use smaller eggs, then whisk another egg separately with a whisk, add half to the dough and finish kneading the dough.

9. Step 8:

   

   The output should be a viscous dough that will slowly slide off the spoon.

10. Step 9:

    

    Put baking paper on a baking sheet, grease it with butter and lightly sprinkle with flour. Spread the dough with a tablespoon or dessert spoon in the form of round high cakes at a small distance from each other. You can use a pastry syringe. I had 9 pieces at a time (laid out with a tablespoon), then the same amount.

11. Step 10:

    

    Put the baking sheet in the oven at 190 degrees for 30-35 minutes. Do not open the oven door for the first 20 minutes. Profiteroles should rise well, brown and bake inside - then they will not fall off. We bake the second batch.

12. Step 11:

    

    For the filling, I took the trimmings of lightly salted salmon. We chop the fish and mix it with melted cheese. Instead of processed cheese, you can take a creamy type of Mascarpone.

13. Step 12:

    

    Ready-made profiteroles are slightly cut in the middle or above and filled with filling with a spoon or with a pastry syringe with a suitable nozzle. For decoration, we insert greenery.