Profiteroles with three filling options

Name: Profiteroles with three filling options
Yield: 30
Ingredients: butter 100 g; eggs 4; flour 180 g; 1/2 tsp salt; chicken liver 300 g; onion 100 g; carrot 100 g; sour cream 3 tbsp; salt; vegetable oil; trout or salmon 150 g; red caviar 1 tbsp; almette or sour cream 2-3 tbsp; greens; boiled condensed milk 5 tbsp; nuts 50 g

I filled the profiteroles with all 3 fillings, and there was enough of them; some of the liver filling even remained. It can be used for tasty sandwiches. If you plan to make only one type of filling, its volume should be increased 2-3 times. The dough for these profiteroles is made exactly as it is for eclairs; they differ only in shape.

Total cooking time: not set
Number of servings: 30
Recipe difficulty: 4 / 5

Appetizers Закуски и бутерброды Мясные закуски Рыбные закуски

Ingredients

for 30 servings

butter 100 g
eggs 4
flour 180 g
1/2 tsp salt
chicken liver 300 g
onion 100 g
carrot 100 g
sour cream 3 tbsp
salt
vegetable oil
trout or salmon 150 g
red caviar 1 tbsp
almette or sour cream 2-3 tbsp
greens
boiled condensed milk 5 tbsp
nuts 50 g

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Instructions

Step 1 of 22

Bring 250 ml of water with salt and butter to a boil.

Step 2 of 22

Stir the flour into the boiling water and cook for 2 minutes.

Step 3 of 22

Let the mixture cool slightly. Add the eggs one by one, stirring thoroughly after each. If the eggs are small, you may need 5 pieces.

Step 4 of 22

Line a baking pan with parchment paper or grease it with butter. Using a spoon or a pastry bag (or a plastic bag with a corner cut off), pipe the dough into balls about 4 cm in diameter. Place in an oven preheated to 180 degrees for approximately 35–40 minutes until golden brown. Do not open the oven door during baking.

Preparing Filling No. 1

Step 5 of 22

Finely chop the onion.

Step 6 of 22

Grate the carrots using a medium grater.

Step 7 of 22

Sauté the onion in vegetable oil.

Step 8 of 22

Add the carrots and sauté.

Step 9 of 22

Add the liver, salt, and fry under a lid over medium heat for 10 minutes, stirring occasionally. To check for doneness, break a piece: if a clear liquid comes out, the liver is ready.

Step 10 of 22

Transfer the liver and vegetables to a blender and blend, or pass the entire mixture through a meat grinder.

Step 11 of 22

Add the sour cream.

Step 12 of 22

Mix once more.

Preparation of filling No. 2

Step 13 of 22

Finely chop the trout.

Step 14 of 22

Finely chop the herbs.

Step 15 of 22

Mix the caviar, trout, and herbs.

Step 16 of 22

Add Almette and mix.

Filling Preparation No. 3

Step 17 of 22

Chop the nuts with a knife or in a blender.

Step 18 of 22

Combine condensed milk and chopped nuts.

Step 19 of 22

Cut the finished profiteroles in half.

Step 20 of 22

Fill them with the filling.

Step 21 of 22

Join the halves back together.

Step 22 of 22

Decorate to taste: profiteroles with trout can be topped with caviar and herbs, those with liver — with herbs, and those with condensed milk — dusted with powdered sugar.