Recipe "Profiteroles with salmon cream":
- 0.5 lemon for decoration
For the cream:
- 400 g boiled salmon fillet
- 50 g butter 82%
- 50 ml 35% fat cream
- 250 ml water
- 100 g butter 82%
- a pinch of salt
- pinch of sugar
- 1 cup of flour (with slide)
- 6 egg yolks
Number of servings
The complexity of cooking
Step by step recipe for cooking
In saucepan, mix the salt, sugar, water. Add the butter. Put on medium heat and, stirring constantly with a wooden spoon, bring to a boil.
Once the mixture boils, add the sifted flour. Stir without removing the skillet from the heat until the dough begins to be easily separated from the walls of the cookware, about 2 minutes. Move the table.
Continuing to knead the dough, add one egg yolk. Once the yolk disperse the dough for 30 seconds. vymeshivat more intensively. Repeat the same with the remaining egg yolks, adding them one by one.
Put the dough in the cooking bag and to transplant on a baking sheet covered with parchment circles with a diameter of 2.5 cm at a distance of 4 cm from each other. Put in a preheated 180 ° C oven for 20 minutes.
Make small holes in the profiteroles that came out hot steam. Put on the grill and allow to cool. With the cooled profiteroles cut tops.
Beat the salmon fillets with cream and butter in the mashed potatoes, add chopped dill and salt.
Stir and put on profiteroles. Loosely cover with the tops cut off and decorate the thin circles of lemon.