Unsweetened filling for profiteroles - 9 recipes

Profiteroles (“profitrole”) is translated from French as “benefit”, “value”. After all, to make a large amount of baked goods, you need a little choux pastry. These round small fluffy hollow buns with a diameter of up to 4 cm can be not only dessert, but also salty, spicy additions to salads, soups, broths, and an independent snack.

The use of unsweetened fillings is one of the most popular independent snacks when organizing a buffet table or other meal.

How to cook profiteroles

An important condition for the correct preparation of this dish is the preparation of the choux pastry. According to the French confectioners - the ancestors of profitrole, those who have mastered the art of making them can be considered a master of confectionery art. The uniqueness of this base for profiteroles lies in the fact that under the influence of high temperature, the liquid in the dough evaporates.

At the same time, the steam formed under the crust collects inside the mini-buns and increases their volume due to pressure on the walls.

To prepare a neutral-tasting dough, use the following ingredients in the following quantities:

• flour – 1250 g;
• water – 250 ml;
• salt – ⅓ tsp;
• butter (butter/sunflower) – 75-100 g;
• eggs – 3 pcs. large size;
• protein from 1 pc. eggs.

  
  How to cook profiteroles

  Read also:  Recipe for PP pancakes. Calorie, chemical composition and nutritional value.

Step-by-step preparation of choux pastry for unsweetened profiteroles:

1. Heat water, salt and oil combined in one bowl.
2. After boiling this mixture, add flour to it and for 1-2 minutes. Using a wooden spatula, knead the dough until a large “ball” forms.
3. Remove the container from the heat to cool the resulting mass.
4. Add 1 egg at a time to it step by step (3 times) with vigorous stirring until a homogeneous consistency is obtained.
5. For a better “rise” of the dough in the oven, add egg white to this dough and beat thoroughly.
6. Grease a baking tray with oil and place the balls on it using a teaspoon, ensuring a large distance between them. If you want to get profiteroles of original shapes (roses/snails/question marks), it is better to use a culinary syringe/pastry bag with a small diameter nozzle.
7. Bake profiteroles in the oven observing the temperature regime.
8. Turn off the heat and leave them for about 60 minutes. without being pulled out.
9. After the buns have cooled completely, begin filling them with the selected and prepared products.

With chocolate

Lovers of chocolate desserts have the opportunity to make chocolate or regular profiteroles with cocoa or chocolate filling.

Composition of ingredients

To prepare delicious chocolate cream, you should prepare the following ingredients:

• 260 ml cream;
• 25 g fine sugar;
• 55 g dark chocolate.

Step-by-step cooking process

1. First, you need to break the chocolate bar into small pieces in a bowl.

2. In a separate bowl, add sugar and cream; bring the ingredients to a boil over low heat.
3. It’s time to pour the hot cream in a thin stream into the bowl with the chocolate.
4. Mix the ingredients with a whisk until the chocolate is completely melted.
5. Cover the bowl with the contents with cling film and leave it in the refrigerator for 3-5 hours.
6. The cooled mass must be removed from the cold and beat with a blender until stable peaks are obtained.

What can I add?

If you want to get a sweeter and not too strong chocolate taste, you can use milk chocolate instead of dark chocolate. It is also possible to prepare cream based on cocoa powder. Then it is recommended to add more sugar than indicated in this recipe.

How to serve a dish

Profiteroles with such a rich cream are suitable for both tea drinking with the family and a festive sweet table.

Secrets and tricks of making profiteroles

Profiteroles, which are intended to be filled with unsweetened filling, have some peculiarities of preparation technology. Using the trial and error method, culinary experts have developed a certain set of rules for performing basic processes.

With butter

This filling can be used not only for profiteroles, but also for pastries and pies.

Composition of ingredients

To prepare butter cream, you should use the following ingredients:

• egg yolk – 6 pcs.;
• granulated sugar – 150 g;
• water – 100 ml;
• butter – 350 g;
• vanillin – ½ pod;
• salt.

Step-by-step cooking process

1. In a bowl, combine the egg yolks with a pinch of salt to create a creamy white mixture.
2. Then it is recommended to use a saucepan with a thick bottom, into which you need to pour water, add sugar and place on medium heat. The mixture must be stirred until the sand is completely dissolved, then bring it to a boil. When bubbles appear, they must be removed from the dish using a silicone brush.
3. Next, it’s time to increase the heat and bring the syrup to a boil. It is important at this stage not to stir the contents of the dishes. After 3-4 minutes. the mixture should be boiled.
4. Under the pan, it's time to turn off the stove and place the dishes with the hot contents in a pre-prepared bowl of cold water.
5. Pour the syrup into the egg mixture in a thin stream, continuously whisking with a mixer at low speed. These steps are needed until the mixture reaches room temperature.
6. Place soft butter in a separate bowl and beat it with a mixer until creamy white. Vanillin should be added to the butter.

7. It’s time to add 1 tbsp to the bowl with the mixture of syrup and yolks. l. whipped butter. It is important to achieve a uniform consistency of the cream.

What can I add?

When whipping the butter, you can add almond essence or chopped walnuts and peanuts to the mixture.

How to serve a dish

Fill the cooled profiteroles with thick cream. The dish can be accompanied by a cup of aromatic tea or natural coffee. Topped with icing and a variety of sprinkles, the dessert is the perfect birthday treat.

Rules for filling profiteroles with filling

Neutral in taste, small hollow buns with a smooth and shiny surface provide a wide field of imagination for different filling options. Thanks to this, they can become a worthy alternative to snacks (tartlets, sandwiches), croutons, or the basis for making original cakes.

It is well-chosen fillings that can change the “character” and aroma of profiteroles and determine the feasibility of use.

The range of products here is quite diverse: mushrooms, meat, fish, pates, vegetables, hard/processed cheese, cottage cheese and much more. An important condition for use as a filling is the synchronization of their preparation with the process of baking profiteroles. This consists of grinding all the ingredients and creating a homogeneous mass in the form of a puree or mousse.

Unsweetened filling for profiteroles

The next step is to select one of the filling methods, namely:

• horizontal cutting of buns (not to the very end) to create a kind of “container” consisting of 2 halves (bottom and lid). For this purpose, you should use a thin and sharp knife, preferably a ceramic one.
• creating a pair of small holes in the prepared choux pastry buns for introducing the chosen filling into them.

At this final stage of preparation, you should remember the following basic nuances due to the properties of profiteroles:

• knowledge of filling methods and the correct choice depending on the consistency of the filling;
• placing a moderate amount of your favorite products inside the container due to the possible soaking of the choux pastry under the influence of moistened fillers;
• using filling with a creamy consistency immediately before serving to preserve the structure of flour products. A denser filling can be added to the buns in advance (1-2 hours before use). This makes it impossible for juicy fillings to be absorbed into the “airy” dough and make it watery;
• The filling for profiteroles (unsweetened or sweet) is placed into the cavities of horizontally cut profiteroles using a small spoon. And for less dense fillers, which can be introduced through the holes created in the buns, the best option is to use special pastry bags and syringes.

Following these simple rules allows you to avoid annoying mistakes when using recipes with different types of fillings.

Custard

The sweet filling for profiteroles in the form of custard can be prepared quite simply even by novice pastry chefs.

Composition of ingredients

To make custard, you should buy the product in the following quantities:

• 0.5 l of milk;
• 4 yolks;
• 55 g flour;
• 210 g sugar;
• 2 g vanillin.

Step-by-step cooking process

1. At the first stage, you need to pour the milk into the pan and put it on the stove on low.
2. When the milk boils, it's time to turn off the stove and leave the liquid until it cools completely.
3. Pour the egg yolks into a separate bowl and stir them.
4. To the yolks you should add flour, granulated sugar and vanillin, sifted through a fine sieve. All components should be mixed with a mixer.
5. Then you can pour the slightly warm milk into the egg mixture in a thin stream.
6. The resulting mass needs to be placed in a saucepan on the stove and brought to a boil, after which you can turn off the stove.
   
7. If you want to make a thicker cream, leave the mixture on the stove over low heat for another 5-7 minutes.

What can I add?

It is possible to add cocoa powder to the cream according to this recipe to obtain a chocolate shade of the filling.

How to serve a dish

Use the cooled cream to fill the profiteroles through the cut. The same cream or glaze should be used to pour flour products on top, covering the cut in them.

Pumpkin profiteroles filling recipe

For pumpkin filling you will need the following products:

• ripe pumpkin – 250-300 g;
• cream (fat) or curd mass of soft consistency – 100 ml;
• sugar – 120 g (4 tbsp.);
• spices (vanillin, cardamom, savory, cinnamon, ginger, mint, nutmeg) - to taste.

  
  Pumpkin profiteroles filling recipe

The step-by-step preparation of such an airy cream consists of the following steps:

1. Washing the pumpkin pulp and then chopping it into small pieces.
2. Place the prepared raw material in a small container and fill it with water to cook over medium heat until fully cooked within 0.5 hours.
3. Drain the cooked pumpkin pieces using a colander.
4. Combine them with sugar and gently beat with a whisk or blender.
5. Add cream or curd mass to the formed warm mass and then beat it with a mixer until smooth and stable “peaks” form.
6. Fill the profiteroles with completely cooled pumpkin cream.

Along with this recipe, you can use another option for using pumpkin not as a filling, but as one of the components of the choux pastry.

In the process of preparing it, you should use the following ingredients:

• premium wheat flour – 160 g;
• pumpkin – up to 300 g;
• eggs -4-5 pcs.;
• butter or margarine – 125-130 g;
• water (boiled at room temperature) – up to 200 ml;
• salt – ½ tsp;
• vanilla - to taste.

The preparation of such a test, in contrast to the previously described method, involves the following steps:

1. Preliminary baking of pumpkin pulp with further creation of puree from it.
2. Mixing the resulting mass with salt, water and adding butter (margarine) to this mixture, and then boiling over low heat until the last ingredient is completely dissolved.
3. While this mixture is boiling, add sifted flour with constant thorough stirring to avoid the formation of lumps.
4. Remove the semi-finished dough from the heat to cool slightly and then successively add the required number of eggs to this warm mass.
5. Baking the prepared choux pastry, then cooling it, filling it with both sweet and slightly salted fillings.

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Profiteroles are small, hollow inside buns made from choux pastry. Most often, such buns are prepared with filling – both sweet and savory. Without filling they are served with broths and soups. If you want to make profiteroles for a snack, fill them with cheese mass, pate, and caviar.

UNSWEETENED

1) Almost all minced meats for “stuffed eggs” are suitable for profiteroles;

• A jar of krill (or small cocktail shrimp), fresh cucumber, apple, small onion - finely chopped, season with mayonnaise and black pepper. Garnish with a sprig of parsley.
• Favorite chicken salad with pineapple. Chicken fillet and pineapple slices, cheese - cut into small cubes, add chopped parsley, salt and pepper, season with mayonnaise.
• Potato salad. Crush the boiled potatoes, season with cream or sour cream, spices to taste, salt, pepper, sprinkle with thin rings of green onions.
• A variation on potato salad is to add small pieces of lightly fried brisket.
• Salmon (chum salmon or salmon), lightly salted or lightly smoked, cream cheese such as “Almette”, “Philadelphia”, lemon, parsley. Combine the cheese and 2/3 of the fish in a blender, cut the rest of the fish into thin slices and garnish the filled profiteroles with salmon, a sprig of parsley and a thin slice of lemon.
• A variation of the previous filling is to replace the curd cheese with processed cheese, add a little butter to obtain a delicate consistency.
• A jar of tuna in its own juice, a jar of white beans in its own juice - drain the juice. Chop the beans with a fork, combine with tuna, add a lot of chopped parsley and lemon juice. Season with olive oil.
• Red caviar - impressive and tasty. The bottom of the profiterole can be greased with oil, add a spoonful of caviar, garnish with lemon and a sprig of parsley.
• A jar of ready-made meat pate, pickled cucumbers, herbs.
• Salad "Ryzhik" - raw carrots grated on a fine grater, grated cheese, a small grated onion, eggs - also need to be grated. Refuel
• Beet salad made from grated (or better finely chopped!) beets - with garlic or prunes, lingonberries, apple. Before filling, be sure to drain any juice from the salad, otherwise the bottom will become soggy.
• Cheese, apple, egg - all in small cubes, half a grated onion, mayonnaise, salt to taste.
• Mash the Roquefort (or Dor Blue) cheese a little, add a little cream, walnuts, finely chopped celery stalk, and/or lightly fried champignons;
• Option: beat Dor Blue cheese in a blender with cream until creamy. Decorate the filled profiteroles with pine nuts and/or halves of large red grapes.
• Curd filling. Combine cottage cheese (can be grained) with grated fresh cucumber and/or grated radish, add a lot of chopped herbs, salt, season with cream or sour cream.
• Curd filling option: add finely grated carrots and garlic to the cottage cheese. Season with sour cream.
• Finely chop the fried mushrooms, add lightly fried onions, chopped egg, you can also add grated cheese, mayonnaise, pine nuts.
• Processed cheese, mashed with butter.
• Cheese cheese with red bell pepper and chopped olives, greens.
• A jar of “Almette with horseradish” - mash with a small amount of cream - to soften the taste and a more delicate consistency, fill with profiteroles, place a thin slice of ham and herbs on top.
• A jar of “Almette with horseradish”, stir with cream, fill with profiteroles, place a piece of boiled fish on top - any, preferably white, pollock and hake will do
• Cod liver, Viola cheese, grated eggs. Top with a thin slice of pickled cucumber and a sprig of dill.
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SWEET

1) Custard

• 100 g sugar
• 5 tbsp flour
• a pinch of salt
• 475 ml milk
• 2 egg yolks, beat
• 1 tsp vanilla

In a small saucepan, combine sugar, flour and a pinch of salt. Add milk, little by little, until smooth. Bring to a boil over medium heat, stirring continuously. Cook for 60 seconds and then pour a small amount into 2 beaten yolks and stir. Return everything to the pan and cook over low heat, stirring, until the mixture begins to boil. Remove from heat and add vanilla. Cover and chill in the refrigerator.

2) Cream with condensed milk

• 200 g butter
• 1 can of condensed milk

Prepare the cream: beat the butter with condensed milk into a light cream.

3) Whipped cream

Beat 500 ml of cold heavy cream (30%) with 0.5 cups of sugar. You can add a little vanillin.

4) Buttercream

Beat 300 g of butter, gradually add 1 glass of sugar, continuing to beat, then gradually add 1 glass of milk, continuing to beat.

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5) Coffee cream

For the cream, beat the butter, gradually adding condensed milk, until a fluffy, homogeneous mass is obtained. Grind some of the cream with coffee, then mix with the remaining cream and add nuts.

6) Sour cream

Cut the cold profiteroles and fill with sour cream (500 grams), whipped with powdered sugar (100 grams) and vanilla.

7) Marzipan cream

• marzipan (ready) – 150g
• gelatin (powder) – 10g
• cream - 2 cups
• egg - 1 pc.
• egg (yolk) - 1 pc.
• sugar - 70g
• nut liqueur - 1 tbsp.
• dark chocolate – 100g

Heat half the cream, crumble the marzipan into it and, stirring, heat over very low heat until it is completely dissolved. Soak gelatin in a small amount of water. When it swells, squeeze it out, put it in the marzipan mixture and dissolve. Mix the egg yolks with sugar and liqueur, add to the marzipan mass and let cool. Separately beat the remaining heavily chilled cream and egg white.

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Curd cream

To do this, chop half a lemon (along with the peel) in a chopper, add 1 pack (200 g) of cottage cheese, 3 tablespoons of sugar, vanillin and grind well until smooth. Beat one egg with a mixer until foam forms and combine with the curd filling. As a result, a very fluffy, aromatic, delicious curd cream filling is formed.

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9) Truffle cream

Heat the cream to 80 ºC. Remove them from the heat and combine with the broken chocolate. Stir until the chocolate is completely dissolved. Add room temperature butter and stir into chocolate mixture. Stir in cognac. Place in the refrigerator for several hours (overnight is possible). Beat the cooled mixture for several minutes using a mixer.

10) Cream “Taffyta”

Combine heavy cream and chocolate. Heat over low heat to 60 ºС. Stir constantly to form a homogeneous mass. Cool. Beat butter at room temperature. Add condensed milk, spoonful at a time, to the whipped butter, whisking constantly. Then add the cooled chocolate mixture, spoonful at a time, whisking constantly. Place the mixture in the refrigerator for 45 minutes.

11) Orange cream

Wash the oranges well with hot water and a brush. Place oranges in water. Boil. Boil for 5 minutes. Drain the water. Repeat this procedure 3 times. Boil the oranges for the fourth time for 15 minutes. Drain the water. Cool the oranges, cut them, remove the seeds. Grind the oranges in a food processor. Beat butter at room temperature with sugar. Add orange mixture. Beat for 1 minute at low mixer speed. Cool.

12) Butter caramel cream with roasted peanuts

Place the sugar in a thick-walled saucepan and heat over low heat until caramelized. The sugar will melt and caramelize during the process. There is no need to stir the sugar. You just need to shake the pan so that all the sugar caramelizes evenly. You must ensure that the sugar does not burn during the caramelization process, otherwise it will taste bitter. Pour cream heated to 90 ºC into the melted sugar and stir for 6-7 minutes until all the sugar has dissolved in the cream. Meanwhile, using a food processor, process the peanut butter mixture into fine crumbs. Cool the caramel. Beat the butter until fluffy. Stir caramel into butter in portions. Stir in the prepared peanut brittle in portions.

13) Creamy chocolate cream with condensed milk

Grind the butter, previously left at room temperature to soften, and add vanillin, powdered sugar and cocoa powder to it. Beat the mixture with a whisk. Add condensed milk in small portions to the creamy chocolate mixture and continue whisking. You should get a lush, homogeneous chocolate-colored mass.

14) Jelly protein cream

Separate the yolk from the white. Combine jelly and sugar. Bring the water to a boil. Remove the water from the heat and immediately pour the prepared mixture into the water and add the protein. Start beating everything at high mixer speed (not on heat). After 5-6 minutes of beating, the mass will turn white, increase in volume, and thicken. Beat until the mixture becomes thick enough and holds its shape (soft peaks on the whisk).

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Creamy filling with salmon for profiteroles

Such exquisite products are an original addition to aperitifs, as they harmonize perfectly with alcoholic drinks of any strength. In the preparation of fish filling, you can use different types of inhabitants of the water element.

Creamy filling with salmon for profiteroles

One of the options acceptable for holiday menus is filling choux pastry buns with the following ingredients:

• salmon (smoked) – 150-250 g;
• cottage cheese (soft) – 150 g;
• hard (creamy) cheese – 350-400 g;
• cream (fat) – 100 ml;
• lemon zest – 10 g;
• green onion – 25 g
• ground pepper (white) - to taste.

Cooking algorithm:

1. Grind the salmon fillet (with a knife or in a blender).
2. Finely chop the green onions with a sharp knife.
3. Squeeze juice from lemon.
4. Create a homogeneous mass of soft cheese and cottage cheese using a mixer and add lemon zest and prepared onions to it.
5. Whip the cream with white pepper to complete the mixture (if necessary, create a thinner consistency).
6. Consistently combine the prepared parts into one mixture: onion + lemon juice + curd and cheese mass + cream with pepper.
7. After carefully mixing all these components, add chopped salmon, mix gently until the filling is uniform in color.
8. Proceed with filling the previously prepared profiteroles.

The filling for profiteroles (unsweetened) using salmon can be prepared in the form of a mousse from a smaller number of products, namely:

• smoked fish – 160 g;
• cream (fat content up to 40%) – 200 ml;
• juice of 1 lemon;
• white pepper (ground) - to taste.

The process of preparing each component is similar to the previous one (grinding, beating). The combination is carried out in the following sequence: fish + lemon juice + cream with pepper. After the formation of a homogeneous mass, the filling is used for its intended purpose.

Cheese profiteroles filling

The following composition of products is used for this high-calorie filling:

• cheese (soft and young hard) – 200 g each;
• butter (butter, room temperature) – 100 g;
• fresh parsley leaves – up to 20 g;
• garlic – small clove (1 pc.);
• salt, ground pepper - to taste.

  
  Cheese profiteroles filling

The step-by-step preparation of filling the prepared profiteroles is as follows:

1. Grinding hard cheese (on a medium grater).
2. Pressing the garlic to obtain a “mush”.
3. Finely chop the parsley with a sharp knife.
4. Mixing “porridge” of garlic and parsley with soft cream cheese.
5. Combining the resulting homogeneous mass with previously crushed hard cheese and softened butter.
6. Mix this semi-finished product until you obtain a thick cream for filling profiteroles after they have cooled.

With cheese and mushroom filling

The combination of cheese and mushrooms is considered classic. The filling remains thick for a long time and does not flow, which is why the base of the profiteroles remains crispy for a long time.

Required grocery set:

• 8–10 blanks;
• 300 g fresh champignons;
• 1 onion head;
• 100 g of hard, lightly salted cheese;
• 30 g peasant butter 82%;
• fine salt and ground pepper to taste;
• 5-6 branches of fresh dill for decoration.

Preparation of snacks in stages:

1. Chop the peeled onion into small cubes and fry in oil until golden.
2. Cut the mushrooms into small cubes and add to the onion after it has browned.
3. Stir during frying to evaporate excess liquid.
4. After the mushrooms have cooled, add salt and sprinkle with pepper.
5. Place grated cheese into the mushroom filling and stir.
6. Separate the top of the blanks, fill the middle with mushroom filling.

Serve the treat immediately after cooking so that the profiteroles do not get soggy.

Filling with crab sticks and shrimp

Here you need to use a composition such as:

• crab sticks with a minimum content of starch in them (guideline – lack of fragility) – 100 g;
• shrimp (peeled) -100 g;
• creamy soft cheese without any flavorings/aromatic additives (such as processed cheese, Mascarpone, Feta, Philadelphia, Chavrou and the like) – 80-100g;
• mayonnaise – 2 tbsp. l. (about 50 g);
• green onions, parsley, dill (based on personal preference) - 20 g each.

  
  Filling with crab sticks and shrimp

The process of preparing this filling for French buns consists of the following steps:

1. Preparation of shrimp: boiling/defrosting boiled shrimp, peeling, chopping with a knife.
2. Slicing chilled (not frozen!) crab sticks.
3. Chopping greens.
4. Combining all these ingredients with the gradual addition of the entire volume of mayonnaise, cheese and thoroughly beating the resulting mass with a mixer (at low speed).
5. Filling the cavities of cooled profiteroles by cutting them from the top or sides.

Curd filling for cake

Cottage cheese cream used as a filling for cakes has a slight sourness and delicate taste. This is a light cream for profiteroles. There are a wide variety of recipes for curd filling, each of them is delicious in its own way.

The given recipe for sweet filling is simple to prepare, and the result is delicious.

• ready-made profiteroles - 20 pcs.;
• cottage cheese 18% - 400 g;
• sour cream 20% - 200 g;
• powdered sugar - 100 g;
• vanillin - 1 sachet;
• dark chocolate - 20 g.

To thicken the sour cream, before using, place it in gauze, folded in several layers, and hang it to drain off excess whey.

Execution process:

1. To make the cream light and airy, rub the cottage cheese through a sieve.
2. Sour cream, vanillin and powdered sugar are whipped.
3. Add prepared cottage cheese to the mixture. Beat everything together thoroughly.
4. Cool the cream.
5. Cut off the top part and fill the cake with cream.
6. Garnish with a sprig of mint.

Ingredients:

For the test:

• milk - ½ cup;
• water - ½ cup;
• butter - 100 g;
• sugar - 1 tbsp. l.;
• salt;
• flour - 150 g;
• eggs - 5 pcs.

For filling:

• eggs - 1 pc.;
• milk - 2 glasses;
• dry cocoa - 2 tbsp. l.;
• flour - 2 tbsp. l.;
• sugar, vanilla;
• dark chocolate bar.

You can prepare chocolate glaze like this: melt a chocolate bar, add a little cream and sugar. Cook the glaze over low heat. To check for readiness, pour a spoonful of the mixture into a glass of cold water. If the reaction results in a lump, the mixture is ready. Then cool and beat until smooth.

Step-by-step preparation:

1. Boil milk diluted with water. Add a piece of butter, sugar and salt to the mixture using the tip of a knife.
2. Flour is added to the mixture and everything is thoroughly mixed.
3. Cook the mixture for about 10 seconds.
4. Add beaten eggs to the dough.
5. Form portions, bake in any suitable way, cool.
6. Mix cocoa with sugar, add flour.
7. Boil the milk-vanilla mixture and add the beaten egg.
8. Add the remaining products and mix. As soon as bubbles appear, the cream is ready.
9. Fill the profiteroles with the cooled cream.
10. Decorate the profiteroles cake with chocolate glaze.

Profiteroles look exquisite on a festive table, and the incredible fillings that give the custard pastries a zest will arouse your appetite and the desire to eat the delicacy. Therefore, holidays and receptions are often decorated with such cakes.

Profiteroles

Unusual products - profiteroles. You tried? View the signature recipe with detailed photos and videos: dough, cream and savory fillings 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 thought of 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 versions of profiteroles recipes: with custard, with curd cream and with cheese.

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

Did you know?

Profiteroles translated from French mean “profitable”, since even at home you can prepare a whole mountain of such baked goods from a small amount of dough, so carefully follow all the requirements of the recipe and pay attention to the proposed photos in order to avoid mistakes in the process of kneading the dough.

Mushroom profiteroles filling

For this filling, different varieties of fried and pickled edible mushrooms can be used. Among them, white mushrooms, champignons, butter mushrooms, milk mushrooms, chanterelles, honey mushrooms, and oyster mushrooms are especially popular.

Mushroom profiteroles filling

To prepare this juicy, aromatic profiterole filling, you should use the following ingredients:

• mushrooms – 350-500 g;
• feta cheese – 0.5 kg;
• hard cheese (such as Parmesan) – 50 g;
• soft cheese – 50 g;
• butter – 50-60 g;
• bacon (smoked) – 60-80 g;
• onions – up to 70 g;
• parsley leaves – 30-50 g;
• spices (salt, nutmeg) - to taste.

Step-by-step preparation of the filling:

1. Boil fresh mushrooms until tender for 40-45 minutes.
2. Removing excess liquid from boiled or pickled products of this type by “throwing” them into a colander (later this avoids watery filling).
3. Cut the resulting part of the workpiece into small cubes and fry it together with chopped onions in butter/sunflower oil.
4. Frying previously chopped bacon without adding oil, and then combining it with the prepared onion-mushroom part.
5. Add soft and grated hard cheese, feta cheese, finely chopped parsley, spices to this mixture and thoroughly and carefully mix all these ingredients until a plastic mushroom mixture is formed.

Curd cream

The sweet filling for profiteroles based on cottage cheese is satisfying and healthy. And its original taste qualities will delight all guests with its sophistication.

Composition of ingredients

To make the filling, you should purchase the following products:

• cottage cheese with fat content 5% - 260 g;
• sour cream – 20 ml;
• granulated sugar – 55 g;
• butter – 55 g;
• condensed milk – 180 g;
• vanillin – 1 pack;
• powdered sugar.

Step-by-step cooking process

1. At the first stage, beat the cottage cheese until smooth using a blender, adding sugar, sour cream and vanillin.
2. Cream butter at room temperature in a separate bowl, adding condensed milk in small parts.
3. Next, you need to combine both masses and mix them well, obtaining a homogeneous consistency.

4. Fill the cooled profiteroles with the finished cream, making cuts in each product.

What can I add?

You can add cocoa powder to the cream to give the filling a chocolate tint.

How to serve a dish

Stuffed profiteroles are usually served on a beautiful dish, sprinkled with plenty of powdered sugar on top.

Chicken filling

The filling for profiteroles is unsweetened - it is possible to use a variety of compositions of seafood, meat, vegetables, and spices.

One of the popular options is to fill such a choux pastry with sirloin, chicken by-products in combination with the same available ingredients, namely:

• “white” meat (chicken breast) – 400 g;
• unsweetened thick consistency yogurt (preferably Greek) – 300 g;
• garlic – 2 medium sized cloves;
• dill, parsley, celery (optional) – 50 g.

  
  Chicken filling

Preparation consists of just a few simple steps:

1. Boil chicken fillet for 20-30 minutes.
2. Chopping garlic and herbs.
3. Finely chop cooled meat.
4. Combine all these components and mix thoroughly until a homogeneous mass is obtained.
5. Filling profiteroles with it.

The proposed recipe can be varied by using such products as:

• eggs (chicken) – 4 pcs.;
• mayonnaise – 30-40 ml;
• hard cheese (blue) – 100-120 g;
• red onion – up to 40 g;
• salt, lemon (juice, zest) - to taste.

In this case, the cooking algorithm is as follows:

1. Preparing vegetables (washing, cutting into small pieces).
2. Mix boiled and chopped chicken fillet with them.
3. Combining shredded cheese with yogurt and mayonnaise, then whisking this mixture until a thick sauce is formed.
4. Add lemon juice and zest to it, salt and beat again.
5. Mixing the prepared sauce and chicken with further stirring and filling the profiteroles immediately before use.

Shrimp-curd cream filling recipe

For this filling you will need the following products:

• shrimp (frozen) – up to 200 g;
• curd cheese or full-fat cottage cheese – 150 g;
• garlic – 1 clove;
• greens (dill, parsley, young green onions) – 50 g;
• sea ​​salt, sugar - to taste;
• spices (saffron, rosemary, tarragon, lemon/lime zest, ground black pepper) – optional.

  
  Shrimp-curd cream filling recipe

Step-by-step preparation is as follows:

1. Clean the shrimp and immerse them in boiling water for 50-60 seconds.
2. Drain seafood in a colander to remove excess liquid.
3. Slice chilled shrimp and combine with cottage cheese or thoroughly grated cottage cheese.
4. Complement this well-mixed curd-shrimp mixture with finely chopped herbs. Sour cream or cream can be added to create the optimal consistency.
5. Preparing garlic “porridge” and mixing it with this previously prepared mix.
6. Fill with the resulting mixture of chilled profiteroles.

Chocolate cream for profiteroles

Compound:

• milk – 0.25 l;
• butter – 0.2 kg;
• sugar – 0.25 kg;
• flour – 80 g;
• cocoa powder – 80 g.

Cooking method:

• Sift the flour, mix it with sugar and cocoa powder.
• Cut the butter into small pieces, place in a small saucepan, and place on low heat.
• When the butter is almost completely melted, add the dry mixture of sugar, flour and cocoa. Without removing from heat, mix everything thoroughly.
• Add milk in a thin stream, whisking the contents of the pan.
• Cook the cream, stirring until it becomes thick enough.

Profiteroles with filling cooked according to the given recipe will look more appetizing if they are covered with chocolate glaze. To do this, break a bar of dark chocolate into pieces, pour in half a glass of cream and cook until it turns into a homogeneous viscous liquid. Cover the cream-filled profiteroles with chocolate glaze and put them in the refrigerator.

Filling with herring

Here you can use recipes for making herring paste/butter.

The main ingredients for such fillings are:

• herring (fillet) – 1 pc.;
• eggs – 4 pcs.;
• butter – 100 g.
• carrots (boiled) – 1 pc.;
• salt and herbs (parsley leaves, dill, green onions) - to taste

  
  Filling with herring

Cooking sequence:

1. Boil hard-boiled eggs over medium heat for 25 minutes. followed by cooling in cool water.
2. Peeling and grinding eggs without separating into whites and yolks.
3. Peeling the herring fillet, removing the seeds and cutting it into small cubes with further “beating” in a blender.
4. Combine prepared fillets, eggs, carrots, herbs with softened butter and mix until the future filling is homogeneous.

An original variety of herring filling for profiteroles can be mincemeat, which is prepared from such products as:

• lightly salted herring – 400 g;
• eggs (hard-boiled) – 2 pcs.;
• red onion – 1 pc. (small size);
• medium-sized apple (sweet and sour) – ½ pc.

A simple preparation process consists of combining prepared herring, peeled apples, onions, eggs, and then grinding them in a blender. Further filling is carried out according to generally accepted rules.

Preparing cod liver appetizer

The cod liver filling will add sophistication to the profiteroles; such an appetizer will become a decoration for the festive table. Today you can buy ready-made profiteroles in supermarkets, but even if you bake them yourself, this process will not take much time.

Compound:

• profiteroles - 10-15 pcs.;
• cod liver - 1 jar;
• boiled chicken eggs - 3 pcs.;
• fresh cucumber - 2 pcs.;
• green onions - 2-3 pcs.
• black olives - 10 pcs.

To bake profiteroles, you will need any choux pastry, made yourself according to a recipe taken from any culinary site. A standard set of ingredients makes 20 preparations.

Step by step recipe:

1. Grind the liver so that large pieces remain.
2. Add diced cucumber.
3. Finely chop eggs, onions, olives.
4. Mix all.
5. Cut the top of the bun and fill with profiteroles.

Serve the appetizer immediately; after an hour and a half it will begin to get soggy.

Avocado cream filling

This filling of profiteroles can be considered one of the options for preparing holiday snack dishes. Along with its unusual taste, it has a beautiful green color.

Avocado cream filling

The following filling products help to achieve such an appetizing and visual effect during festive feasts:

• avocado – 1 pc.;
• cottage cheese – 40 g;
• lemon (zest – 5 g, juice – 20 ml);
• olive oil – 5 ml;
• basil.

The preparation, which takes only about ¼ hour, consists of the following processes:

1. Peel the avocado, then cut the flesh into 2 equal parts and remove the seeds.
2. Grinding this exotic fruit first with a fork/knife and then with a blender. To preserve its color, this should be preceded by a light sprinkling of lemon juice.
3. Preparing the basil (rinsing, cutting into miniature pieces).
4. Combining the above components with citrus zest/juice, cottage cheese, olive oil and bringing the resulting mixture to a homogeneous state. In this form, the finished filling is used for the final preparation of unusual snack profiteroles.

How to decorate profiteroles

There are different options for decorating profiteroles. To do this, unusual methods are used to lay them out in one or several rows in a circular, square, triangular or other configuration. From the choux pastry of these small buns you can make various figures of birds and animals and effectively complement profiteroles with them.

External attractiveness presupposes a harmonious combination of decorations with the taste characteristics of the fillings.

Fish products are well received in tandem with “their” caviar, lemon and herbs. The mushroom filling can be decorated with both green onion feathers and thin rings of olives. Colorful avocado “rose” fillings include walnuts, sesame seeds, potato chips (without flavor enhancers), and green apple.

How to decorate profiteroles

For profiteroles with savory fillings, additions in the form of miniature curly slices of fresh, boiled, pickled, salted vegetables (cucumbers, tomatoes, radishes) would be appropriate. Along with these ideas, filler products can provide many other clues. Here it is important to start experimenting and give free rein to your imagination.