Stuffing for profiteroles - cooking unsweetened or sweet according to step-by-step recipes with photos. Snack profiteroles with unsweetened filling - herring paste! Fillings for profiteroles snack bars savory recipes

Profiteroles

Unusual products - profiteroles. You tried? View the branded recipe with detailed photos and videos: dough, cream and savory toppings for profiteroles.

1 kg

35 min

400 kcal

5/5 (1)

Profiteroles are a relatively new dish, practically unknown anywhere outside of France. When I first saw these cakes, I myself remembered eclairs, but the comparison is not entirely accurate. The main difference is that the filling for profiteroles can be either sweet or any other, and the classic cream, intended in cooking for filling sweet profiteroles, is still prepared according to the old French recipe.

In general, it was while in France and with my culinary friends that I wrote down for myself the most famous variants of profiteroles recipes: with custard, with curd cream and with cheese.

Having successfully tried all these recipes, today I have written a detailed guide for you and I will start with the most important thing: custard dough for profiteroles, and only then we will dwell on fillers in more detail.

Did you know? Profiteroles in French mean “profitable”, because even at home a whole mountain of such pastries can be prepared from a small amount of dough, so carefully follow all the requirements of the recipe and pay attention to the proposed photos to avoid mistakes in the dough kneading process.

Dough for profiteroles

Kitchen appliances

Prepare utensils and utensils for the successful baking of snack profiteroles with savory and sweet fillings:

• wide baking sheet with a diagonal of 28 cm;
• several bowls with a capacity of 400 to 900 ml;
• teaspoons;

• tablespoons;
• kitchen scales or other measuring utensils;
• sieve medium;
• large grater;

• parchment paper;
• pastry bag;
• paper and linen towels;
• wooden spatula;
• metal whisk.

The presence of a blender or mixer is also required.

You will need

Important! The exact number of eggs will depend on the characteristics of your flour, so beat in 4 eggs first, then add more as needed after mixing. Below we will dwell in more detail on the consistency of the test.

Training

1. Remove the butter from the refrigerator, cut into pieces.
2. Refrigerate all other ingredients except eggs.

   Did you know? The eggs need to be warm before starting the process, so wrap them in a towel and put them in the sun if you're in a hurry.

Dough

1. Pour the flour with water and milk, mix thoroughly.
2. Pour into a saucepan, put on the stove.
   
   
3. Warm over low heat for about two minutes.
4. Then add butter, mix again.
   
   
5. Bring to a boil, stirring vigorously with a spatula.
   
   
6. Once the mixture boils, remove the saucepan from the heat.
7. Cool the mixture quickly by immersing the bottom of the saucepan in ice water.
8. We drive in one egg and set to beat at a slow blender speed.
   
   
9. Add the remaining eggs and beat again for about 15 seconds.
   
   
   

   Important! Watch the consistency of the dough so that it is not liquid, but remains very soft. First of all, be guided by your pastry bag - if the dough can be easily squeezed out of it (but not poured out!), Everything is fine, the process is successful.

Assembly and baking

Made! Now you know how to bake profiteroles, it remains only to think about the filling. As you know, custard is considered the most appropriate for profiteroles, we will now move on to it. For now, let's check out the video.

Profiterole video recipe

How to make the best profiteroles - be sure to check out the recipe suggested in the video below.

Custard for profiteroles

Cooking time: 20 minutes.
Number of persons: for 700 - 1000 g of finished profiteroles.
Calories per 100 g: 450 - 500 kcal.

You will need

• 120 g of granulated sugar;
• 500 ml of milk;
• 2 chicken eggs;
• 120 g butter;

• 70 g wheat flour;
• 5 g salt;
• 20 g ground walnuts;
• 5 g vanillin.

Did you know? A little secret: if you replace whole eggs with proteins, beat them and do not brew the cream, you get a different type of filler. Protein cream for profiteroles is prepared according to the same recipe from the same ingredients - I noticed this when looking through the same French cookbook, where all possible creams for such products were described with detailed photos.

Cooking sequence

1. Mix milk with granulated sugar, set to warm up.
   
   
2. Once the mixture is slightly warm, remove from heat.
   
   
3. Pour the flour, mix with a whisk and beat the mass with a blender.
   
   
4. Continue beating while adding eggs and vanilla.
5. Beat a little more and put back on the fire.
6. Cook until thickened, be sure to stir with a spatula.
   
   
7. Then let the cream cool down a bit and add butter to it.
   
   
8. Beat again at high speed, sprinkle with nuts.

That's all, you can fill your products with a fragrant and very tasty cream - it will turn out just a bomb!

My mother adds a drop of lemon juice to the finished cream, this is truly a wonderful seasoning.

Video recipe for custard for profiteroles

Step-by-step preparation of custard for profiteroles can be seen in the video below.

Next in line for us are profiteroles with curd cream, I stole the recipe for the filler itself from a friend who is fanatical about cottage cheese and everything connected with it, so it was her photo of ready-made curd profiteroles on the social network that inspired me to this act.

Curd cream for profiteroles

Cooking time: 15 - 20 minutes.
Number of persons: for 800 - 1000 g of finished profiteroles.
Calories per 100 g: 350 - 450 kcal.

You will need

• 400 ml cream;
• 100 g of sugar;

• 250 g curd cheese;
• 10 g vanilla sugar.

Important! You can also cook profiteroles with ordinary cottage cheese, but a friend recommends using good Philadelphia-type cottage cheese. In addition, if you remove the curd product completely and add condensed milk, you will get excellent profiteroles with condensed milk.

Cooking sequence

1. Pour sugar in small portions into the creamy mass.
2. Beat at the same time at the fastest speed of the blender.
   
   
3. At the very end, add vanilla sugar and turn off the blender.
   
   
4. Pour the curd cheese into the cream in several stages, stirring.
   
   
5. We let the finished cream stand in the refrigerator for about half an hour.
   
   

Made! Such a simple but inexpressibly tasty cream will be an excellent addition not only to profiteroles, but also to eclairs or other small pastries.

Eclairs with custard are for tea, but unsweetened filling for profiteroles is a great option for decorating snacks for the festive table. Caviar, pâtés, cheese masses and even salads all go well with the little choux pastry buns that French cuisine is proud of.

Snack profiteroles with salty cottage cheese filling are one of the easiest ways to surprise guests. They are prepared very quickly, and they are eaten just as quickly, because the cottage cheese literally melts in your mouth.

Ingredients:

• cottage cheese - 150 g;
• greens to taste - 1 bunch;
• sour cream (15%) - 1 tbsp. l.;
• salt - 1 tsp

To get a more homogeneous mass, choose wet cottage cheese with a fat content of at least 9%.

Technology:

1. Mash cottage cheese, add sour cream, mix until smooth, without grains.
2. Finely chop the greens and stir into the curd.
3. Salt to taste and mix well again.
4. Dial the mass with a spoon or into a confectionery syringe and stuff the profiteroles with it through the incision in the side.
5. Ready snack immediately serve to the table.

Light cottage cheese filling for snack profiteroles goes well with white wine. Fans of strong drinks will like a more satisfying version of custard buns filled with cottage cheese and nut paste.

Composition of ingredients:

• cottage cheese - 200 g;
• peeled walnut - 100 g;
• garlic - 3 teeth;
• Bulgarian pepper (red or orange) - 1 pc.;
• paprika - 1/5 tsp;
• dill - 3-4 sprigs;
• salt.

Technology:

1. Mash the cottage cheese with a fork until a homogeneous mass without grains.
2. Push the garlic through the garlic or grate on a fine grater.
3. Chop the greens, nuts, finely chop the pepper.
4. Mix everything and add salt to taste.
5. It can be served immediately or prepared ahead of time.

With crab sticks

The crab stick appetizer has already become a hit at homemade holiday feasts. So why not give your favorite dish a new look and stuff profiteroles with it?

Components:

• crab sticks or meat - 300 g;
• Dutch cheese - 150 g;
• selected eggs (boiled) - 2 pcs.;
• grated horseradish - 1 tsp;
• dill - a small bunch;
• salt, ground pepper;
• mayonnaise - 2-3 tbsp. l.

Technology:

1. Grind crab sticks into small cubes.
2. Cheese grate on a fine grater.
3. Cut the greens and add it to the chopped eggs.
4. Mix everything, adding salt and pepper to taste.
5. Enter horseradish and mayonnaise.
6. Stuff the profiteroles with a teaspoon and serve immediately.

Fans of light French cuisine will love the combination of crab sticks and shrimp.

Components:

• crab sticks (meat) - up to 200 g;
• shrimp (peeled boiled) - 300 g;
• boiled eggs - 2 pcs.;
• soft cheese - 200 g;
• dill greens - 3 sprigs;
• salt, ground black pepper;
• salad mayonnaise - 3 tbsp. l.

To make the filling soft, simply defrost the shrimp, or dip in boiling water for no more than one minute.

Technology:

1. Cut sticks into small cubes.
2. Depending on the size of the profiteroles, leave the shrimp whole or cut into 2-3 pieces.
3. Grind the cheese on a coarse grater. You can use processed cheese, after putting them in the freezer for 1 hour.
4. Squeeze the garlic through a press.
5. Mix all the ingredients, adding chopped herbs, salt, pepper to taste.
6. Fill the filling with mayonnaise and fill it with prepared profiteroles without "lids".
7. Serve with wine.

Advice. Make homemade mayonnaise. It takes minutes with an immersion blender, but you still have confidence in the quality of the sauce.

Cooking with salmon

The combination of custard dough with lightly salted fish is considered a classic buffet table. Filling with salmon for snack profiteroles is prepared in just 15 minutes.

Components:

• lightly salted salmon fillet - 200 g;
• cream cheese - 300 g;
• garlic - 1 clove;
• dill - 2 sprigs;
• salt, ground black pepper.

Technology:

1. Mash the cheese with a fork or beat in a blender until an airy mass is obtained.
2. Pass the garlic through the garlic, add finely chopped greens to it.
3. Add the resulting mass to the cheese and mix thoroughly. Add salt and pepper to taste.
4. Cut off the lids of the profiteroles.
5. Lay out thin pieces of salmon along the walls of the lower parts of the buns.
6. Fill the middles of profiteroles with salmon with cheese mass using a confectionery syringe for this.
7. Serve immediately after preparation.

From the same ingredients, you can make fish and cheese mousse and stuff profiteroles with them, covering them with cut caps on top.

Hearty chicken filling

As an appetizer for strong drinks, the recipe for chicken profiteroles is excellent.

Components:

• chicken fillet - 150 g;
• curd cheese - 100 g;
• cucumber and tomato - 1 pc.;
• gherkins - 3-4 pieces;
• green onions and dill - 2-3 sprigs;
• paprika, turmeric, black pepper, salt;
• sunflower oil.

Technology:

1. Cut the fillet into pieces, cover with spices, salt to taste and let stand for an hour.
2. Fry the chicken over high heat until golden brown.
3. Finely chop the cucumber, tomato, gherkins and herbs. Let excess liquid drain.
4. Cut the cooled fillet into small cubes.
5. Mash the cheese with a fork and add all the ingredients to it.
6. Mix the resulting mass thoroughly and fill it with open (without lids) profiteroles.
7. If you want the filling to be creamy, you can beat the resulting mass in a blender or skip it twice through a meat grinder.

Spicy lovers will love the following recipe.

Product List:

• boiled chicken meat (thigh part) - 300 g;
• tomato - 1 pc.;
• chili pepper - 1 pc.;
• garlic - 1 clove;
• granular mustard - 1 tbsp. l.;
• green onion - 2-3 stalks;
• mayonnaise - 1 tbsp. l.;
• salt.

Technology:

1. Cut the tomato into small cubes and let the excess liquid drain.
2. Finely chop the chicken, mix with tomato, chopped onion and pepper.
3. Add mustard, mayonnaise. Mix well, season with salt if necessary.
4. Fill the profiteroles with the resulting salad and serve them to the table. It is not recommended to store in the refrigerator so that the dough does not become damp from the filling.

How to make with mushrooms

Mushrooms are often used in French cuisine. Profiteroles go well with them!

Composition of ingredients:

• onion head;
• fresh champignons - 400 g;
• hard cheese - 200 g;
• sour cream (15%) - 100 g;
• salt, ground pepper;
• any vegetable oil for frying.

Technology:

1. Finely chop the onion and fry until transparent.
2. Add chopped mushroom caps, fry until water evaporates and pour in sour cream. Simmer for 15 minutes.
3. Add the grated cheese to the prepared mushrooms, salt and pepper to taste.
4. Allow the filling to cool and fill the profiteroles with it through the cuts in the sides. Serve immediately.

For profiteroles with cheese

Cheese is considered one of the most consumed dairy products in France, so profiteroles with parmesan is a classic recipe. Most often, in their preparation, cheese is introduced directly into the dough. It turns out custard buns two in one, for which it is not necessary to prepare a separate filling. In our country, a popular recipe for profiteroles stuffed with a mix of cheese and ham.

• cheese "King Arthur" - 200 g;
• ham - 200 g;
• dill - 3-4 sprigs;
• mayonnaise sauce - 3 tbsp. l.

Technology:

1. Grate cheese on a fine grater, add chopped dill.
2. Cut the ham into thin strips a few centimeters long.
3. Combine everything together, season with mayonnaise and mix well.
4. Fill the profiteroles, after cutting off the hats from them.
5. Cook right before serving, mayonnaise can dampen the buns.

A festive dinner with gastronomic snacks from profiteroles will decorate the table with advantage and so appetizing!

Profiteroles, shu, and eclairs are based on the same dough, the principle of preparation of which is based on simple physics: evaporating in the oven under the influence of high temperatures, water raises a mixture of eggs, flour and butter, creating voids inside the balls (or sticks - depending on how you place the dough on the baking sheet).

Eclairs are usually cooked in the form of oblong tubes. Shu - tiny balls often with a cut off "cap". Profiteroles - the same balls, but larger, more serious.

It is profiteroles that are conveniently filled with unsweetened creams, serving as a gourmet snack to the festive table, during receptions, at picnics and open-air receptions.

"Boxes" of custard dough can be prepared in advance, cooled and put in a plastic bag, tied tightly, and taken out immediately before serving. It is important to pack custards well in order to ensure almost complete tightness: in the air, this type of dough dries quickly, becomes hard and does not taste good.

Profiteroles with salmon mousse: ingredients

FOR THE TEST

• 4 eggs;
• 200 g flour;
• 250 ml of water;
• 100 g butter.

FOR MUSSE

• 200 g cream cheese or low-fat cottage cheese;
• 200 g of boiled salmon (trout, pink salmon);
• a pinch of white pepper;
• salt to taste.

Choux pastry for profiteroles

Step-by-step photo recipe for making dough. (Read both options, there is no such thing as too much experience.)

To begin with, we go to the kitchen in search of two pans that will fit comfortably one inside the other. Pour water into a large one, put on the stove. We put a smaller one in it - so that the water from the lower pan covers the walls of the upper one by at least a quarter.

Put the butter in a smaller saucepan and pour the declared 250 ml of liquid. When the water in the lower container boils, the oil in the upper one will most likely already melt. If this has not happened yet, reduce the fire and wait. If it has already happened, we still reduce the fire and add the sifted flour. Mix, brewing flour with hot water and butter. My grandmother-mother used an ordinary wooden spoon, I am lazy and turn on the mixer.

Turn off the heat, remove the smaller saucepan, let the mass cool down quite a bit (a minute and a half is enough). And we begin to introduce eggs into the dough - one at a time, each time kneading the dough until completely homogeneous. Again, it’s more convenient for me to do this with a mixer, however, experts say that only manual labor will provide the most excellent result, so they knead the dough by hand with a spatula. Whichever option you choose, remember that it is important to stir the contents of the pan after adding each egg until it is perfectly homogeneous. If you are just starting out with choux pastry, it may be easier for you to break all the eggs into a separate plate, mix them with a fork without beating, and then gradually add this mass to the dough.

Baking custard balls

Line a baking sheet with parchment paper or a silicone mat. Neither need to be lubricated.

The finished dough is sticky and not very pleasant to work with. If you need custards - exact clones of each other, use a confectionery syringe, depositing the dough through a special nozzle. My laziness does not allow me such waste (washing a syringe is a terrible horror, a wild waste of water and an incredible waste of time!), So I take a glass of water and two tablespoons: I moisten the first one a little bit in water, collect the dough with it, with the help of the second (also slightly moistened) I remove the dough from the spoon onto a baking sheet.

Thus, lay out all the dough - you get just one baking sheet, strewn with balls about the size of a walnut.

We bake profiteroles in an oven preheated to 200 degrees for 30 minutes. We do not open the lid!

We take out the finished cakes from the oven and leave to cool completely.

Making mousse and assembling snack cakes

In the meantime, prepare the mousse: beat the boiled fish fillet and cream cheese (soft fat cottage cheese) with a blender, add salt and pepper. If desired, you can season the mousse with your favorite herbs, which will be combined with red fish, mayonnaise or lemon juice.

Custard cut in half, fill both parts with cream, glue and put on a plate. Unsweetened profiteroles do not always look attractive - in order to please the eye, you can lightly grease them with mayonnaise and sprinkle with nuts, dry herbs, paprika; inexpensive capelin caviar looks good on “hats”; you can decorate with butter, whipped with herbs and deposited through a pastry syringe.

Ready! And it's not difficult at all, is it?

Fillings for profiteroles

This dough is convenient in that you can fill ready-made cakes with absolutely any filling - both unsweetened and sweet. Here are just some ideas:

- cheese salad with garlic;
- cottage cheese and greens;
- butter, caviar;
- mousse based on cod liver;
- nut cream;
- chocolate cream;
- custard;
- patisser cream;
- cream based on butter and condensed milk;
- sweet curd mass;
- fruit puree;
- fruit puree combined with cottage cheese or cream;
- protein cream;
- whipped cream.

For profiteroles (about 40 pieces):

• 200 ml water
• 150 g flour
• 100 g butter
• 3-4 eggs
• a pinch of salt

First step:

• 150 g cheese
• 150 g crab sticks
• 1-2 boiled eggs
• 1 garlic clove
• mayonnaise (sour cream, thick yogurt)

Filling the second:

• 150 g cream or cottage cheese
• 150 g shrimp
• 3-4 sprigs of dill
• 1 garlic clove

Profiteroles are small choux pastry products, sometimes they are also called eclairs. I offer you a recipe for a classic recipe for custard dough, when baking dough, a large cavity forms in it, which can be stuffed with any filling. The first filling that I offer is quite budgetary, the second is more expensive. Both of them are very tasty, although I still liked the first one more. Garlic can be added to the fillings if desired, but it is much tastier with it. If you don’t like garlic at all, you can add at least a third of a clove for a subtle flavor. If you are cooking with only one filling, double the amount. In general, you can stuff such profiteroles with any fillings - liver or chicken salad, fried mushrooms with onions, or sweet fillings - fruit salad, custard, etc.
From this amount of dough, I got 40 profiteroles.

Cooking:

Cooking dough.
Pour water into a saucepan with a thick bottom, add a large pinch of salt and cubes of butter.
Bring to a boil (oil should be completely dissolved).

Reduce the heat to a minimum, pour all the flour into the boiling liquid at once and begin to mix well with a spoon. At first it will seem that the mass is not homogeneous, continue to mix further. The mass will become completely homogeneous and will easily lag behind the walls, then cook for about a minute more, the dough should be well brewed.

Remove from heat and cool until warm (about 10 minutes).
Then stir in the first three eggs, mixing well after each.
Shake the fourth egg in a glass, and add gradually. The dough should become plastic, pliable, but not too thin. You may need a little more or less eggs. It took me 3 and a half eggs (category C0).
You don’t need to add a lot of eggs, although the dough will be easy to deposit and rise well in the oven, but it is more likely that after baking it will fall off. If you add too few eggs, the dough will be difficult to squeeze out of the bag, and it may not rise well.

Transfer the dough to a bag, precipitate small pieces on a baking sheet covered with baking paper. Tails can be smoothed out with a wet finger. Profiteroles during baking will increase by about 2-3 times, so it is better not to make them large.
If you do not have a pastry bag, you can squeeze the dough out of a tight bag with a cut off corner, or simply spread it out with two teaspoons.

Put in an oven preheated to 200 degrees, bake for about 20-25 minutes, then reduce the temperature to 170, hold in the oven for another 5-10 minutes.
Cool the finished profiteroles completely.

Prepare the first filling.
Grate boiled eggs and cheese on a fine grater, chop the crab sticks very finely (if desired, set aside 1-2 sticks for decoration). Add garlic, squeezed through a garlic press, salt a little.
Season with mayonnaise, sour cream or thick yogurt to taste.

Prepare the second filling.
Without defrosting, put the shrimp into boiling water, bring to a boil, cook for 1 minute, then drain the water.
Cut the shrimp into small pieces (if desired, set aside a third of the whole for decoration), add cream or curd cheese, finely chopped dill, chopped garlic, mix. If the mass is thick, you can add 1-2 tablespoons of sour cream.

Lush and melting in your mouth choux pastry can become a shell not only for custard, but also for cream cheese and your favorite salads. Profiteroles with unsweetened filling are ideal for a buffet table: they are easy to take and eat with your hands, and besides, mouth-watering custard cakes look extremely picturesque on the table.

Recipe for profiteroles with savory filling

The most popular filling for profiteroles is cream cheese in the company of lightly salted red fish, which is why we decided to start the list of recipes with one of the variations of this combination.

Ingredients:

For profiteroles:

• butter - 95 g;
• water - 245 ml;
• flour - 140 g;
• eggs - 4 pcs.

For filling:

• cream cheese - 345 g;
• cream cheese - 120 g;
• onion greens - 3-4 feathers;
• zest of one lemon;
• smoked salmon - 230 g.

Cooking

To make the profiteroles, add the butter to the water and let it melt completely. Pour in the flour, mix and let the dough brew for about a minute. After, remove the dough from the heat and start adding the eggs, one at a time, stirring continuously. Pour the finished dough onto parchment using a syringe and leave the profiteroles in the oven at 220 degrees for 25 minutes.

Chop onion greens. Beat cream cheese with cream cheese, add onion and grated zest. Divide the salmon pulp into cubes and mix them with the cheese mass.

Cut the cooled profiteroles and fill with cheese mass with fish. Profiteroles with fish filling are ready, serve them after cooling.

Snack profiteroles with cheese filling

Ingredients:

• profiteroles - 12 pcs.;
• hard cheese - 90 g;
• cream cheese - 160 g;
• dried Provence herbs - 1 teaspoon.

Cooking

Grate hard cheese as finely as possible, and then combine it with cream cheese and dried Provence herbs. If the mixture is too thick, then dilute it with a little cream or milk. Complete the dish with dried Provence herbs and a pinch of salt.

As part of this recipe, you can experiment with toppings using different types of cheeses.

Stuffing for profiteroles from crab sticks

Ingredients:

• profiteroles - 12-15 pcs.;
• cream cheese - 80 g;
• mayonnaise - 50 g;
• crab sticks - 110 g;
• onion greens - 3-4 stalks;
• shrimp (peeled) - 60 g.

Cooking

Prepare the creamy base of the filling by whipping cream cheese with mayonnaise. Supplement the finished cream with green onions. Shrimp tails, if not pre-cooked, boil and refrigerate. Mix the shrimp with the finished cream and add the crab sticks, disassembled into fibers, into the mixture. Fill the cavities of the profiteroles with the prepared mixture.

Filling for profiteroles with mushrooms

Ingredients:

• profiteroles - 12-15 pcs.;
• ricotta - 65 g;
• grated parmesan - 35 g;
• bacon - 3-4 strips;
• a pinch of nutmeg;
• onions - 70 g;
• champignons - 280 g.

Cooking

Brown the bacon strips in a dry frying pan. On the melted fat, sauté finely chopped pieces of onion and mushrooms. When all the moisture from the mushrooms has evaporated, and the pieces themselves have acquired a golden hue, sprinkle everything with nutmeg. Finely chop the fried bacon and mix with the mushroom filling. When the ingredients have cooled, add the grated cheese and ricotta to them.

Ingredients:

Cooking

Boil and disassemble the chicken fillet into fibers. Chop the celery as finely as possible along with the red onion. Boil hard boiled eggs and also chop. Mix all prepared ingredients together. Make the sauce by whipping mayonnaise with yogurt and blue cheese. Add lemon juice and zest to taste. Dress the salad and arrange it among the profiteroles.