Most of us know that profiteroles are choux pastries, usually round, filled with a delicate cream. But in fact, these buns can be served not only for dessert. Empty can be offered to the soup, and if filled with unsweetened salad or pate, then you can feed the guests by setting the buffet table for them. Depending on the purpose, the fillings for profitrolls can be sweet and salty, and with which of them choux pastry buns are tastier, no one will say.
Cooking Features
Profiteroles are good because you can fill them with a variety of products: sweet creams, cottage cheese or cheese, pate, salad. It would seem that it is enough to bake the buns themselves, and it is already possible to fill them with anything you want. However, the culinary creativity of hostesses in this case is still limited by the properties of the profitrolls themselves. Therefore, before embarking on experiments, it is worth exploring the features of making fillings for choux pastry buns.
- Inventing how to fill profiteroles, do not forget that they are made from dough, which means that under the influence of vegetable and fruit juices, liquid sauces can be soaked. For this reason, the ingredients listed above should be placed in a small amount in the scoop filling.
- Abandoning vegetables, fruits, oil and similar products is not worth it. If you put a piece of meat or fish inside the scone, the appetizer is unlikely to delight the guests, as it will be too dry. Some sauce, butter, vegetables or fruit are almost always put into the profiter fillings.
- In order not to disturb the structure of profitrolls, they are usually filled with filling using a cooking gable or bag. For this reason, cream or pate, that is, a filler having a creamy consistency, is considered the best for such buns. This filling is easy to use, it does not flow, but literally melts in your mouth.
- If you are going to fill profitos with lettuce, all products that are part of it must be carefully ground. However, even in this case, the filling may not be gentle enough to be placed inside the bun using a culinary bag. In such circumstances, profiteroles cut along, but not completely, and lay the stuffing inside with a small spoon.
Profiteroles look almost always beautiful and appetizing, so they are not ashamed to submit to the festive table, even if you expect distinguished guests. For this reason, the knowledge of several different fillings for custard buns certainly will not harm you.
Custard for profiteroles
Composition:
- chicken egg - 1 pc .;
- milk - 0, 25 l;
- starch - 30 g;
- sugar - 80 g;
- vanillin - at the tip of the knife.
Method of preparation:
- In a small saucepan add sugar and starch, mix.
- Break an egg and grind it with sugar and starch.
- Pour in cool milk, stir.
- Place the saucepan on the stove, setting the minimum burner heating level.
- Boil the cream, stirring until it thickens and starts making sounds like puffing.
After removing the cream from the heat, add vanillin to it and lightly beat with a mixer. After that, they can immediately fill profiteroles.
Chocolate Cream for Profiteroles
Composition:
- milk - 0, 25 l;
- butter - 0, 2 kg;
- sugar - 0, 25 kg;
- flour - 80 g;
- cocoa powder - 80 g.
Method of preparation:
- Sift flour, mix it with sugar and cocoa powder.
- Oil cut into small pieces, put in a small saucepan, put on a slow fire.
- When the butter has melted almost completely, add a dry mixture of sugar, flour and cocoa. Without removing from heat, mix everything thoroughly.
- In a thin stream, whisk the contents of the pan with a whisk, enter the milk.
- Boil the cream, stirring until it is thick enough.
Profiteroles with a filling cooked according to the above recipe will look more appetizing if they are coated with chocolate icing. To do this, break the bitter chocolate bar into pieces, cover with half a glass of cream and boil until they turn into a uniform, viscous liquid. Cover the chocolate-filled profiteroles with chocolate icing and put them in the fridge.
Cottage Cheese Filling for Profiteroles
Composition:
- butter - 0, 2 kg;
- cottage cheese - 150 g;
- sugar - 150 g;
- cocoa powder - 20 g;
- vanillin - 1 g.
Method of preparation:
- Strain the curd through a sieve.
- Put the butter in a warm place for a while to melt.
- Put the softened butter in a beater.
- Turn sugar into a powdered sugar with a coffee grinder.
- Pour the icing sugar to the butter. Beat them until a homogeneous white mass.
- In a spoonful, adding the curd and whipping mass, prepare the curd cream.
- Pour cocoa and vanilla into cream. Beat it again so that it acquires a uniform shade of coffee.
It remains to fill the profiteroles with curd cream. Even if your children are not enthusiastic about cottage cheese, cakes filled with them, they will eat with great pleasure.
Stuffing for profit from pumpkin
Composition:
- pumpkin pulp - 0, 2 kg;
- sugar - 120 g;
- fatty cream - 100 ml.
Method of preparation:
- Peel the pumpkin. Pulp cut into small cubes: the larger their size, the longer the filling will be prepared.
- Fill the pumpkin with water, put it on the stove and boil until soft. Drain excess water and turn pumpkin into mashed potatoes using a blender.
- Crush sugar into powder with a coffee grinder.
- Whip cream in a separate container. They should turn into light air mass.
- Add icing sugar and pumpkin puree to cream. Whisk together to get a creamy smooth paste.
The recipe for air pumpkin cream is not among the widely known ones. Many housewives, if they knew him, probably would have prepared the cream often. After all, it can be used not only for filling profiteroles, but also for decorating fruit salads, cakes, sponge cakes.
Creamy salmon filling for profiteroles
Composition:
- cream cheese - 0, 35 kg;
- soft cottage cheese - 120 g;
- smoked salmon - 0, 25 kg;
- lemon peel - 10 g;
- green onions - 25 g.
Method of preparation:
- Cut the smoked salmon fillet into small cubes.
- Chop green onions with a knife.
- Combine soft cottage cheese with cream cheese in a blender bowl and whisk.
- Add lemon zest and green onions, whisk again.
- Put the resulting mass in a bowl, add pieces of salmon, mix with a spoon or mixer (at low speed).
In order to fill the profit made with this recipe filling, they need to cut off the upper part, and after the bun is filled with cream and salmon cream, return it back. Snack profiters stuffed with cream cheese and smoked salmon - an excellent snack to white wine, including champagne. If you serve these black coffee cakes, your guests will not be disappointed either.
Filling for profit cheese cheeses
Composition:
- soft cheese - 0, 3 kg;
- hard cheese - 0, 2 kg;
- dried Provence herbs - 20 g.
Method of preparation:
- Chop hard cheese grated with small holes.
- Place both types of cheese in a mixing bowl, add Provence herbs and whisk everything together with a mixer until smooth. If there is no mixer, then you can cope with the task without it, carefully mixing the contents of the bowl with a spoon.
If cheese cream seems too thick, add a spoonful of mayonnaise and whisk again. Cheese is considered to be a good snack to various alcoholic beverages, therefore profiteroles filled with it at the buffet table will surely be in demand.
Filling of crab sticks and shrimp
Composition:
- boiled-frozen shrimps (peeled) - 100 g;
- crab sticks - 100 g;
- soft cheese - 80 g;
- mayonnaise - 40 ml;
- green onions - 20 g.
Method of preparation:
- Boil the shrimps for 5 minutes in salted water, cool and peel.
- Finely chop the shrimp with a knife.
- Crush chilled crab sticks with a knife. If you are using a frozen product, it must be removed from the freezer chamber before it can thaw.
- Chop green onions finely.
- Combine all the ingredients, remembering to add cheese and mayonnaise. Mix thoroughly or whisk with a mixer.
Cutting the profiteroles, fill them with a delicate seafood salad, cool and serve. This unpretentious snack at first glance looks actually very appetizing, and her taste is beyond praise.
Stuffing for profit fungi from mushrooms
Composition:
- soft cheese - 70 g;
- Parmesan or similar hard cheese - 40 g;
- fresh champignons - 0, 3 kg;
- smoked bacon - 80 g;
- onions - 70 g;
- nutmeg - a pinch;
- salt - to taste.
Method of preparation:
- Finely chop the bacon.
- Wash champignons, pat dry with napkins and cut into small cubes (the smaller, the better).
- Peel and cut the onion into small cubes.
- Grind Parmesan on a grater with small holes.
- Fry the bacon in a clean pan, remove it with a spoon.
- In the melted fat, fry the onions with the mushrooms.
- Mix the mushrooms with bacon bits.
- Add soft and grated hard cheese, sprinkle with nutmeg, salt to taste and mix thoroughly.
A fragrant and tender mushroom filling will make profiteroles filled with it the decoration of any table.
Chicken stuffing for profiteroles
Composition:
- chicken breast fillet - 0, 4 kg;
- stem celery - 100 g;
- chicken egg - 4 pcs .;
- mayonnaise - 40 ml;
- unsweetened yogurt - 80 ml;
- blue mold cheese - 120 g;
- red onion - 40 g;
- Juice and lemon peel, salt - to taste.
Method of preparation:
- Wash the vegetables, peel the onions.
- Cut the onion and celery into small pieces.
- Boil chicken fillet until tender, cool and disassemble into fibers.
- Mix chicken fillet with vegetables.
- Cut the cheese into small cubes, place it in the blender bowl. Pour yoghurt and mayonnaise into it.
- Beat it all together to make a thick sauce.
- Add the zest and lemon juice to taste. Salt lightly if necessary. Whisk again.
- Pour chicken sauce and mix thoroughly.
It is not necessary to fill the profiteroles with this filling in advance; it is better to do this just before serving them to the table.
Profiteroles can be dessert and snack bars. The fillings for them are chosen depending on the purpose for which the dish is prepared. Recipes for custard buns can come up independently, but it is necessary to take into account some of the features of their preparation.
