Profiteroles with potato salad

Recipe "Profiteroles with potato salad":

Profiteroles with potato salad


  • Carrots - 2 pcs
  • pickled cucumbers - 3 pieces
  • watercress - a handful
  • green onions - 4 pen
  • Pear - 1 pc
  • Potatoes - 4 pieces
  • boiled tongue - 200g
  • egg - 3 pieces

For the mayonnaise:

  • olive oil - 275 ml
  • mustard powder - 1 teaspoon
  • salt - 1/2 tsp
  • white wine vinegar - 1 teaspoon
  • Eggs - 2 pcs

For profiteroles:

  • egg yolk - 3 pieces
  • Salt - a pinch
  • butter - 100 g
  • flour - 200 g

cooking time

1 h 30 min

Number of servings

20 pieces

The complexity of cooking


Step by step recipe for cooking

Step 1

Profiteroles with potato salad

Potatoes and carrots boiled in their skins until cooked. Cook hard-boiled eggs.

Step 2

Profiteroles with potato salad

Prepare the mayonnaise. Beat 2 eggs with a mixer with mustard powder and salt. Without turning off the engine, pour a thin stream of olive oil. Add vinegar and whisk again until smooth. Put in the fridge.

Step 3

Profiteroles with potato salad

Bake profiteroles. 250 ml of water to boil with salt and butter, add the flour all at once and cook for 3-5 minutes. on low heat, stirring well. Remove from heat. The mixture was cooled slightly and added to one, all the while stirring the eggs and yolks. The dough should be smooth and slightly viscous.

Step 4

Profiteroles with potato salad

Preheat oven to 180 ° C and grease a baking trayoil and lay a parchment. Put a teaspoon of the dough at a distance of 2-3 cm. Bake for 20-25 minutes. Then reduce the temperature to 160 ° C in the oven and cook for another 15 min. Make the side of each bun with a knife puncture and allow to cool on a wire rack.

step 5

Profiteroles with potato salad

Potatoes, carrots and eggs clean. Pears and green wash. Language, potatoes, carrots, pears and cucumbers cut into small cubes. Green chop. All the ingredients mix and season with mayonnaise and, if necessary, salt and pepper.

step 6

Profiteroles with potato salad

With profiteroles cut tops, expanded into a salad and immediately serve.

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