Festive Profiteroles with Creamy Red Fish Filling

Beautiful, original, tasty, for the holiday table! Profiteroles with curd cheese and red fish are a beautiful appetizer made from choux pastry with a delicate creamy filling. It’s not at all difficult to prepare, but it looks impressive and festive. It will successfully diversify the menu of any celebration or buffet.
cook time: 1h 20 min
Ethan Rowley
Festive Profiteroles with Creamy Red Fish Filling

Nutrition Facts (per serving)

230
Calories
17g
Fat
9g
Carbs
9g
Protein

Ingredients (11 portions)

For profiteroles:

Salt 0.25 tsp
Wheat flour 75 g
Butter 50 g
Milk 125 ml
Eggs 2 pc

For filling:

Dill 5 g
red fish 140 g
Cream 2 tbsp
Cottage cheese 300 g

Recipe instructions

Step 1

Step 1
How to make profiteroles with curd cheese and red fish? Measure out the required ingredients for the choux pastry. Remove the eggs from the refrigerator in advance so that they are at room temperature. Sift the flour to remove any debris and saturate it with oxygen.

Step 2

Step 2
In a small, heavy-bottomed saucepan, combine milk, butter and salt. Place the pan on the stove and, stirring, heat the mixture over medium-high heat.

Step 3

Step 3
The butter should completely melt and the mixture should come to a boil. Reduce heat to medium.

Step 4

Step 4
As soon as it starts boiling, add all the flour at once. Using active and quick movements, stir the flour into the dough. Continue stirring until the dough is smooth and begins to pull away from the bottom and sides of the pan. Keep the dough over low heat, stirring, for 1-2 minutes until the flour is well cooked. Remove the pan from the stove.

Step 5

Step 5
The dough must be cooled. You can transfer it to another bowl to speed up the process. When the dough has cooled to a slightly warm state, beat in the egg. Mix the egg into the dough. It is convenient to use a wooden spatula. Add the next egg only after the first one is completely combined with the dough.

Step 6

Step 6
The choux pastry is smooth, viscous, and homogeneous. It slowly flows down from the shoulder blade like a wedge.

Step 7

Step 7
Place the dough in a piping bag fitted with a closed star attachment. Place the custard pieces on a parchment-lined baking sheet at some distance from each other. You can simply spoon out the profiteroles, giving them a round shape. But with an attachment, the snack will look more interesting.

Step 8

Step 8
Bake the profiteroles in an oven preheated to 180 C for about 30 minutes. It is better not to open the oven so that the profiteroles do not settle due to temperature changes. They should rise and brown. Determine the baking time and mode based on the operating characteristics of your oven. Cool the finished profiteroles.

Step 9

Step 9
Prepare the filling. You can take any lightly salted red fish. I have home-salted salmon.

Step 10

Step 10
Cut the fish fillet into very small cubes. If desired, the fish can be crushed with an immersion blender, then the filling will have a paste-like consistency.

Step 11

Step 11
Wash the dill and dry. Remove thick branches. Finely chop the dill.

Step 12

Step 12
Combine curd cheese, red fish and mix.

Step 13

Step 13
Add chopped herbs. To prevent the filling from being too thick, I added 1-2 tbsp. l. cream.

Step 14

Step 14
Cut off the top of each profiterole.

Step 15

Step 15
Place the filling in a piping bag fitted with a star tip. Fill the bottom of the profiterole with filling.

Step 16

Step 16
Cover the filling with the top of the profiterole as a lid. Do the same with the rest of the profiteroles.

Step 17

Step 17
The appetizer can be cooled slightly or served immediately, garnished with fresh herbs. Bon appetit!

Additional rubrics

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