Profiteroles are small buns from the light test with a stuffing inside. Depending on a stuffing, profiteroles can be as addition to first course (if a stuffing meat or fish), and a dessert (if a stuffing sweet).
It is required to you
- 100 g of a desi;
- 150 g of fillet of a salty salmon;
- 300 g of a liver chicken;
- 5 tablespoons of boiled condensed milk;
- 4 tablespoons of sour cream;
- 1 bulb;
- 1 carrots;
- 180 g of flour;
- 50 g of nuts;
- 4 eggs;
- salt;
- greens;
- vegetable oil.
Instruction
1. For a start make dough. In a pan bring to the boil a glass of water. Add to water 100 g of a desi, 1/4 h l of salt. Boil this weight then pour flour into a pan, stirring slowly with weight. Mix everything and you cook 2 more minutes.
2. Cool weight to such an extent that the crude egg which is poured out in it didn't turn. In turn add to the mass of egg, carefully mixing dough after each egg.
3. Warm an oven to 180 degrees. Oil a baking tray vegetable or lay paper for baking. By means of the confectionery syringe lay out dough on paper in the form of small balls. Diameter of a ball has to be 3-5 cm. For 30-40 minutes remove balls in an oven, before formation of a crust.
4. From this test more than 30 balls will turn out, this quantity is enough to make mix. For this purpose it is necessary to prepare several types of a stuffing.
5. Peel onions, carrots and wash up a liver. Cut vegetables and extinguish in vegetable oil of 4-6 minutes, add a liver to a frying pan and you extinguish 10-13 more minutes, often mixing. Fire has to be average, and the frying pan is closed by a cover. Crush a liver with vegetables in the blender. Add 2 tablespoons of sour cream to a liver. It will be the first stuffing.
6. Small cut fillet of a salted fish and greens. Add 2 tablespoons of sour cream to fish and mix. It will be the second stuffing.
7. Crush nuts and mix with condensed milk. It will be the third stuffing.
8. Cut the cooled-down profiteroles on 2 parts. Place a stuffing in each part and connect halves to an identical stuffing back in a ball. Decorate each type of profiteroles differently to distinguish where what stuffing. The mix is ready.