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Ingredients
| For the choux pastry | |
| flour | 150 g |
| milk | 125 g |
| water | 125 g |
| butter | 100 g |
| eggs | 3-4 pcs |
| salt | on the tip of a knife |
| sugar | 0.5 tsp |
| For the curd cream | |
| cottage cheese | 200 g |
| sugar or powdered sugar | 140 g |
| sour cream (or cream from 33%) | 200 g |
| vanilla sugar (or vanilla extract) | 1 tsp |
general information
Total cooking time
2 h
Active cooking time
1 hour 30 minutes
Complexity
Easy
Number of servings
Step-by-step recipe with photos
Prepare choux pastry. Pipe profiteroles from the cooled dough using a pastry bag or spoon out using two teaspoons. Having filled the bag with dough, place small balls the size of a small walnut onto a baking sheet, leaving 3-5 cm gaps between the balls, since the dough increases in volume by 2-3 times. You can bake choux pastry products in several ways: 1. In an oven preheated to 190°C
30-35 minutes (open the oven door slightly and secure it so it doesn’t close). 2. In an oven preheated to 200°C
20 minutes until golden brown, then reduce temperature to
160°C and dry
10-15 minutes (oven door must be closed). If choux pastry products are not filled with cream or filling on the day of baking, they should be stored in a bag to keep the baked goods soft. If the profiteroles are well dried, the products are hollow inside and do not fall off.
Prepare curd cream. Punch the cottage cheese with a blender or rub through a sieve and grind together with sugar and vanilla sugar (or vanilla extract). Add sour cream and beat the cream with a mixer (the filling should be soft and light).
Advice
Sour cream can be replaced with heavy cream.
Fill the cooled profiteroles with curd cream using a pastry bag. Or make a cut on the side of each profiterole and fill them with cream using a teaspoon.
When serving, sprinkle profiteroles with powdered sugar or cover with chocolate glaze.
Translated from French, the word “profiteroles” means an insignificant monetary reward or some valuable acquisition. However, several decades ago this concept took on a completely different color. Today this is the name given to miniature but incredibly tasty cakes.
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Profiteroles with salmon and cream cheese
Profiteroles are a light, elegant French pastry made from choux pastry. Profiteroles come in both sweet, dessert, and snack varieties, for example, with salmon and cream cheese. I'm sharing the recipe!
Ingredients:
- Butter - 75 grams
- Water – 95 Grams
- Milk – 95 grams
- Salt - 1 pinch
- Sugar - 0.5 teaspoons
- Wheat flour – 115 grams (highest grade)
- Egg – 3 pieces
- Salmon – 100 grams (lightly salted)
- Cream cheese - 200-250 grams
- Dill – 50 grams
Number of servings: 12
How to cook “Profiteroles with salmon and cream cheese”
Prepare your ingredients. Pour water, milk into the pan, add salt, sugar, butter, heat to a boil. Add flour and stir vigorously over heat for one minute until the dough pulls away from the sides and comes together into a ball. Let the dough cool slightly. Add the eggs one at a time, stirring vigorously. Knead the dough until smooth, then transfer to a piping bag fitted with a large star tip. Place the dough on a baking sheet in a checkerboard pattern, leaving space between the profiteroles. Using a finger dipped in water, lightly smooth the ends of the profiteroles. If you don't have a pastry bag, you can pipe it with a spoon. Bake in a preheated oven at 190 degrees for 30-35 minutes. Cool the finished profiteroles in the oven with the door slightly open. While the profiteroles are baking, make the filling, chop the dill and add it to the cream cheese. Stir the cheese well and place in a piping bag. Cut the salmon into thin slices. Remove the cooled profiteroles from the oven. Use a sharp knife to cut the “lid”. Fill the profiteroles with cream cheese and add a slice of salmon. This amount of ingredients made a large dish of profiteroles. Serve profiteroles garnished with sprigs of dill or parsley. Bon appetit!
A few words about the delicacy
Profiteroles are prepared on the basis of choux pastry, in which cavities are formed during baking. Then they are filled with salty or sweet filling. In their homeland they are prepared with literally anything: mushrooms, cream, cottage cheese, meat, vegetables, protein cream. The profiteroles themselves are unsweetened, so they can be used as a basket or tartlet. The filling for the cakes can be different, the only important thing is that it is thick. Now we will talk about delicious profiteroles with curd cream. They are very easy to prepare, you just need to follow the recipe. But the result will certainly exceed any expectations.
Recipe for curd cream for profiteroles
To prepare you will need:
- 400 ml cream with 30% fat content;
- 100 g sugar;
- 250 g Philadelphia cream cheese or similar variety;
- 20 g vanillin.
It is very important to place the cream in the refrigerator first so that it reaches the required temperature. Once cooled, start beating them with a mixer, gradually adding vanillin and sugar. Process the mass until soft peaks are obtained.
Now add the curd cheese to the mixture and carefully mix the ingredients with a spoon or silicone spatula. Your goal is a uniform, elastic consistency. As a result, you should get a fairly dense cream that holds its shape perfectly.
As you can see, there is nothing complicated at all in its preparation.
Recipe Filling for profiteroles from cottage cheese. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Filling for profiteroles from cottage cheese.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 183.2 kcal | 1684 kcal | 10.9% | 5.9% | 919 g |
| Squirrels | 19.7 g | 76 g | 25.9% | 14.1% | 386 g |
| Fats | 9.6 g | 56 g | 17.1% | 9.3% | 583 g |
| Carbohydrates | 3.5 g | 219 g | 1.6% | 0.9% | 6257 g |
| Organic acids | 1.2 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 1.1% | 5000 g |
| Water | 63.8 g | 2273 g | 2.8% | 1.5% | 3563 g |
| Ash | 1.815 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 121.9 mcg | 900 mcg | 13.5% | 7.4% | 738 g |
| Retinol | 0.06 mg | ~ | |||
| beta carotene | 0.371 mg | 5 mg | 7.4% | 4% | 1348 g |
| Vitamin B1, thiamine | 0.046 mg | 1.5 mg | 3.1% | 1.7% | 3261 g |
| Vitamin B2, riboflavin | 0.263 mg | 1.8 mg | 14.6% | 8% | 684 g |
| Vitamin B4, choline | 36.73 mg | 500 mg | 7.3% | 4% | 1361 g |
| Vitamin B5, pantothenic | 0.237 mg | 5 mg | 4.7% | 2.6% | 2110 g |
| Vitamin B6, pyridoxine | 0.183 mg | 2 mg | 9.2% | 5% | 1093 g |
| Vitamin B9, folates | 36.074 mcg | 400 mcg | 9% | 4.9% | 1109 g |
| Vitamin B12, cobalamin | 1.191 mcg | 3 mcg | 39.7% | 21.7% | 252 g |
| Vitamin C, ascorbic acid | 8.01 mg | 90 mg | 8.9% | 4.9% | 1124 g |
| Vitamin D, calciferol | 0.163 mcg | 10 mcg | 1.6% | 0.9% | 6135 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 3.7% | 1500 g |
| Vitamin H, biotin | 6.085 mcg | 50 mcg | 12.2% | 6.7% | 822 g |
| Vitamin K, phylloquinone | 5.2 mcg | 120 mcg | 4.3% | 2.3% | 2308 g |
| Vitamin RR, NE | 4.0912 mg | 20 mg | 20.5% | 11.2% | 489 g |
| Niacin | 0.503 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 145.75 mg | 2500 mg | 5.8% | 3.2% | 1715 g |
| Calcium, Ca | 277.07 mg | 1000 mg | 27.7% | 15.1% | 361 g |
| Silicon, Si | 1.626 mg | 30 mg | 5.4% | 2.9% | 1845 |
| Magnesium, Mg | 34.53 mg | 400 mg | 8.6% | 4.7% | 1158 g |
| Sodium, Na | 152.97 mg | 1300 mg | 11.8% | 6.4% | 850 g |
| Sera, S | 197.24 mg | 1000 mg | 19.7% | 10.8% | 507 g |
| Phosphorus, Ph | 257.5 mg | 800 mg | 32.2% | 17.6% | 311 g |
| Chlorine, Cl | 273.47 mg | 2300 mg | 11.9% | 6.5% | 841 g |
| Microelements | |||||
| Aluminium, Al | 62.4 mcg | ~ | |||
| Bor, B | 6.7 mcg | ~ | |||
| Vanadium, V | 2.03 mcg | ~ | |||
| Iron, Fe | 0.704 mg | 18 mg | 3.9% | 2.1% | 2557 g |
| Yod, I | 6.98 mcg | 150 mcg | 4.7% | 2.6% | 2149 g |
| Cobalt, Co | 2.215 mcg | 10 mcg | 22.2% | 12.1% | 451 g |
| Lithium, Li | 0.821 mcg | ~ | |||
| Manganese, Mn | 0.1819 mg | 2 mg | 9.1% | 5% | 1100 g |
| Copper, Cu | 68.24 mcg | 1000 mcg | 6.8% | 3.7% | 1465 g |
| Molybdenum, Mo | 7.041 mcg | 70 mcg | 10.1% | 5.5% | 994 g |
| Nickel, Ni | 4.199 mcg | ~ | |||
| Tin, Sn | 9.56 mcg | ~ | |||
| Rubidium, Rb | 2.1 mcg | ~ | |||
| Selenium, Se | 24.672 mcg | 55 mcg | 44.9% | 24.5% | 223 g |
| Strontium, Sr | 18.72 mcg | ~ | |||
| Titanium, Ti | 1.32 mcg | ~ | |||
| Fluorine, F | 27.63 mcg | 4000 mcg | 0.7% | 0.4% | 14477 g |
| Chromium, Cr | 3.85 mcg | 50 mcg | 7.7% | 4.2% | 1299 g |
| Zinc, Zn | 0.9267 mg | 12 mg | 7.7% | 4.2% | 1295 g |
| Zirconium, Zr | 1.03 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.596 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.9 g | max 100 g | |||
| Essential amino acids | 1.259 g | ~ | |||
| Arginine* | 0.169 g | ~ | |||
| Valin | 0.276 g | ~ | |||
| Histidine* | 0.233 g | ~ | |||
| Isoleucine | 0.162 g | ~ | |||
| Leucine | 0.321 g | ~ | |||
| Lysine | 0.239 g | ~ | |||
| Methionine | 0.094 g | ~ | |||
| Methionine + Cysteine | 0.131 g | ~ | |||
| Threonine | 0.149 g | ~ | |||
| Tryptophan | 0.101 g | ~ | |||
| Phenylalanine | 0.209 g | ~ | |||
| Phenylalanine+Tyrosine | 0.423 g | ~ | |||
| Nonessential amino acids | 2.093 g | ~ | |||
| Alanin | 0.11 g | ~ | |||
| Aspartic acid | 0.256 g | ~ | |||
| Glycine | 0.087 g | ~ | |||
| Glutamic acid | 0.799 g | ~ | |||
| Proline | 0.368 g | ~ | |||
| Serin | 0.199 g | ~ | |||
| Tyrosine | 0.215 g | ~ | |||
| Cysteine | 0.037 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 23.97 mg | max 300 mg | |||
| beta sitosterol | 2.941 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 4.6 g | max 18.7 g | |||
| 6:0 Kapronovaya | 0.015 g | ~ | |||
| 8:0 Caprylic | 0.057 g | ~ | |||
| 10:0 Kaprinovaya | 0.185 g | ~ | |||
| 12:0 Lauric | 0.171 g | ~ | |||
| 14:0 Miristinovaya | 0.365 g | ~ | |||
| 15:0 Pentadecane | 0.043 g | ~ | |||
| 16:0 Palmitinaya | 1.016 g | ~ | |||
| 17:0 Margarine | 0.028 g | ~ | |||
| 18:0 Stearic | 0.529 g | ~ | |||
| 20:0 Arakhinovaya | 0.028 g | ~ | |||
| Monounsaturated fatty acids | 3.28 g | min 16.8 g | 19.5% | 10.6% | |
| 14:1 Myristoleic | 0.057 g | ~ | |||
| 16:1 Palmitoleic | 0.079 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.066 g | ~ | |||
| Polyunsaturated fatty acids | 0.686 g | from 11.2 to 20.6 g | 6.1% | 3.3% | |
| 18:2 Linolevaya | 0.468 g | ~ | |||
| 18:3 Linolenic | 0.009 g | ~ | |||
| Omega-6 fatty acids | 0.6 g | from 4.7 to 16.8 g | 12.8% | 7% |
The energy value of the filling for profiteroles from cottage cheese is 183.2 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Recipe for profiteroles with curd cream with photo
Step 1. Cut the softened butter into small cubes.
Step 2. Sift the prepared flour thoroughly, removing all lumps and impurities.
Step 3. Mix water and milk in a saucepan. By the way, it is advisable to arm yourself with dishes with a thick bottom. Place the saucepan over medium heat. Add the prepared butter and a small pinch of salt here. Wait until the spread melts and the mixture becomes homogeneous.
Step 4. After the mixture boils, remove the saucepan from the stove and immediately, without waiting for it to cool, pour the sifted flour into it. Stir the mixture vigorously. Keep in mind that the mass must be processed as carefully as possible so that not a single lump remains in it. It is at this moment that the flour is brewed. By the way, that’s why the dough is called choux.
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Step 5. After the mass becomes homogeneous, return the saucepan to the stove, turning on the minimum power. Continue to actively stir the mixture, boiling it for 2-3 minutes. As a result, you should have a homogeneous lump of dough. Remove the mixture from the stove and set aside to cool.
Step 6. The prepared dough must be cooled so that the eggs added to it simply do not curl. In order to speed up the process, you can pour the mixture out of a hot saucepan.
Step 7. Now all that remains is to add the eggs to the mixture, adding them one at a time. After each new portion, the dough must be thoroughly kneaded. Thus, you need to add 3 eggs, and the fourth should be beaten into a separate container. It must be thoroughly beaten until foamy, and then also added to the dough. As a result, you should get a mass with a soft, viscous consistency.
Homemade profiteroles with custard
Ingredients: Choux pastry:
- Water - 200 ml.
- Milk - 125 ml.
- Butter - 100 gr.
- Granulated sugar - 1 teaspoon
- Salt - 1/2 teaspoon
- Flour - 150 gr.
- Egg - 4 pcs.
Cream:
- Milk - 500 ml.
- Granulated sugar - 1 teaspoon
- Vanillin - 2 gr.
- Egg - 2 pcs.
- Starch - 50 gr.
- Butter - 50 gr.
- Chocolate glaze:
- Dark chocolate - 220 gr.
- Butter - 50 gr.
- Honey - 2 tbsp. spoons
- Milk - 120 ml.
Cooking method:
1. Prepare the choux pastry. Pour milk and water into a saucepan, place on a hot stove and heat. Add butter, salt and granulated sugar and bring to a boil.
2. Remove from heat and immediately pour in the sifted flour, stir until smooth.
3. Let it cool for 5 minutes and add the eggs one at a time, be sure to stir each time.
4. Then we transfer the entire mass into a pastry bag and place it on a parchment sheet. Using a finger moistened with water, lightly press down the sharp tip.
5. Bake in a preheated oven to 180-200 degrees, 10-15 minutes. Then reduce the temperature and bake for another 30 minutes. We take out the finished baked goods and cool completely.
6. Let's start with the custard. Break the eggs into a deep bowl, add starch, and beat. Pour in a little milk and add vanillin.
7. Mix everything thoroughly. Pour the rest of the milk into a saucepan, add sugar and put on fire, bring to a boil. Remove from heat and pour into the egg-starch mixture, stirring all the time.
8. Then put it on the fire again and bring it to thicken. You can pass the cream through a sieve to avoid any lumps. Then add the butter and stir. Cover with cling film and leave to cool.
9. Chocolate glaze. Boil water in a saucepan and place a container (water bath) on top. Melt the chocolate, add butter and stir until smooth.
10. We start the profiteroles. Cut the cake into two parts, fill with cream and pour chocolate glaze on top.
Our sweets are ready. We pour tea and invite loved ones to the table. Bon appetit.
Baking
Step 8. Grease a baking sheet with vegetable oil or cover it with any device convenient for you: parchment, special pastry paper or a silicone mat.
Step 9. Transfer the prepared dough into a pastry syringe or bag. Place small pieces with a diameter of 3-4 cm on a baking sheet. To do this, use a shaped or round attachment. Make sure to leave about 3cm of space between the dough balls on each side. Keep in mind that the pieces will increase significantly in size during baking. If you don’t have a pastry bag in your arsenal, don’t worry, an ordinary teaspoon will help you out. Just don’t forget to dip it in cold water after each portion of dough to prevent the mixture from sticking.
Step 10. Place the formed pieces into an oven heated to 200 degrees. After 20 minutes, you will notice that the cakes have risen greatly and are covered with a delicious golden crust. At this stage, the temperature must be reduced to 180 degrees. Leave the profiteroles inside for another 15 minutes. It is very important not to open the oven, otherwise the cakes may sink. After the allotted time, remove the baking sheet from the oven and cut one of the pieces. If you find raw dough inside, return the profiteroles to the oven for another 5 minutes.
Profiteroles with red fish
Profiteroles with red fish are a wonderful appetizer for a beautifully decorated holiday table or buffet. Not only tasty, but also original.
Ingredients:
- Wheat flour - 180 grams
- Butter – 100 grams
- Chicken egg - 4 pieces
- Water – 250 Milliliters
- Sugar - 1 teaspoon
- Salt - 1/2 teaspoon
- Curd cheese – 300 grams
- Greens - - To taste
- Garlic – 1 clove
- Spices - - To taste
- Cream ~33% – 120 Milliliters
- Lightly salted red fish – 300 grams
Number of servings: 4-5
How to cook “Profiteroles with red fish”
The first step is to prepare the choux pastry.
Mix boiled water, butter, salt and sugar. Boil again, then add flour and actively stir the mass until smooth. Let cool for about 5-10 minutes, then add eggs (one at a time) into the mixture, stirring constantly. Line a baking tray with baking paper and use a pastry bag to place the profiteroles on it. In principle, the shape is needed only for beauty, so you can just lay it out with a spoon. Place the baking sheet in the oven and bake for about 40 minutes at 180 degrees. In the meantime, let's make the filling. Whip the cream separately and the curd cheese separately, then mix the two resulting masses. Salt, pepper, add your favorite spices and squeezed garlic approx.
Add chopped herbs to the filling. We take ready-made profiteroles, cut off their tops and fill them with filling. Cut the red fish into thin slices and roll it into a rosette, as shown in the photo. Insert roses into the center of the profiteroles. All that remains is to garnish with a sprig of parsley - and off to the table.
Final stage
Now all that remains is to fill the baked profiteroles with curd cheese cream. To do this, you will need a pastry bag and a thin nozzle for it. Keep in mind that you should only work with cooled cakes. If you don't have a pastry bag, just cut off the bottoms of the pieces, fill them with filling and close them again. Place the formed profiteroles with curd cream in the refrigerator for soaking for a couple of hours.
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Finished products can be additionally sprinkled with powdered sugar or covered with chocolate fudge. But here everything depends on your wishes and imagination. At this point the profiteroles with curd cream are ready.
Nutritional value
These cakes always turn out very tender and tasty. Absolutely everyone loves them: both adults and children. True, for those who adhere to a strict diet, such a delicacy may seem too fatty. After all, the calorie content of profiteroles with curd cream is 270 kcal per 100 grams. Although occasionally everyone can afford such pleasure. Especially if you prepare delicious profiteroles with curd cream with your own hands.
I hasten to share with you a recipe for making profiteroles with curd cream. In general, profiteroles are a French pastry, and they themselves are unsweetened, which is very convenient. Since they can be filled with any filling (sweet or salty).
Profiteroles at home.
Let's prepare profiteroles - small hollow buns made from choux pastry! They can be filled with absolutely any filling: be it cream or boiled condensed milk, cream cheese with mushrooms or liver pate. I will be happy to share all the subtleties and secrets of this homemade baking with you in this step-by-step recipe.
In general, choux pastry for profiteroles (including eclairs) is not at all difficult to prepare. It is only important to follow a number of rules and then everything will definitely turn out to be 5+. So, you need to understand what exactly the consistency of the choux pastry should be so that the finished products do not disappoint in either appearance or taste. I will tell you about all the intricacies of preparing this type of dough below and will certainly share the result.
Ingredients:
Chicken eggs
(4 pieces) Premium wheat flour (150 grams) Butter (100 grams) Water (125 milliliters) Milk (125 milliliters) Sugar (0.5 teaspoon) Table salt (1 pinch)
