Stuffing for profiteroles – cooking savory or sweet according to step by step recipes with photos

The content of the article

• What is profiteroles
• How to start profiteroles for a snack
• Profiteroles toppings recipes
• Unsweetened profiteroles filling
• Fish
• Crab filling
• Sweet
• Choux pastry filling
• With cheese cream
• Cottage cheese
• Chocolate cream for profiteroles
• Pumpkin filling
• From mushrooms
• From chicken
• Useful Tips

The airy, melt-drawn profiteroles from custard dough are the best basis for making a delicious dessert or a savory snack for the festive table. The filling, which can be berry, mushroom, fruit, vegetable, sour-milk and even meat, gives the finished buns taste, aroma and “character”. Unsweetened buns are a great alternative to regular sandwiches or appetizer tartlets, and miniature sweet cakes complement the menu for a special occasion. The main thing is to choose quality ingredients and observe the proportions indicated in the recipe.

What is profiteroles

Classical profiteroles are delicious French buns with a diameter of not more than 4 centimeters. Unlike eclairs, which are also made from choux pastry, they have a round shape and are not only dessert, but also snack bars. Sweet buns are served with tea, coffee, juices. They can be the basis for the preparation of more complex desserts, for example, croquembush – a high cone of profiteroles fastened with caramel threads. Spicy or salty buns are offered as an independent snack or served with salads, broths, soups on a small separate plate.

How to start profiteroles for a snack

The filling for profiteroles is sweet or savory. Sweet buns from custard dough with berries, chocolate, cream cheese, jam, tender curd, pumpkin or custard are served for dessert. To prepare unsweetened snack buns, use sharp or salty filling – shrimp, crab meat, mushrooms, hard and cream cheese, chicken, vegetable salad, greens, pate, fish (for example, herring or slightly salted salmon). Profiteroles are recommended to be started just before serving, otherwise the juicy filling will have time to soak into the airy dough and make it watery.

Profiteroles toppings recipes

There are many proven ways to prepare original, fragrant and delicious filling for custard rolls. The ingredients are finely chopped or chopped in a blender bowl until smooth, such as mashed potatoes or air mousse. It is important that all components are ready for use. Home or store profiteroles are carefully cut in half and filled with prepared filling. An alternative is to fill them with a special pastry syringe. You just need to choose a good recipe and trust your culinary imagination.

Unsweetened profiteroles filling

• Time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 138 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: International.
• Difficulty: medium.

Hearty profiteroles with salty fillings – this is a fundamentally new look at modern snacks and how to effectively serve them. As a basis, you can use any cottage cheese, for example, Almette or Hohland. If necessary, it is replaced with fat cottage cheese, which must first be beaten in a blender to a state of uniform mass and mixed with small amounts of sour cream or cream. If desired, spices are added to the thick curd-shrimp cream – rosemary, sea salt, saffron, lime or lemon zest, tarragon, ground black pepper and even granulated sugar.

Ingredients:

• shrimp – 150 g;
• curd cheese – 150 g;
• garlic – 1 tooth .;
• greens – 50 g.

Cooking method:

1. Peel frozen shrimps, immerse in boiling water.
2. Boil seafood no longer than a minute.
3. Throw in a colander.
4. Chill, grind.
5. Combine boiled shrimp with curd cheese or grated curd. Mix.
6. Pour finely chopped greens.
7. Grate garlic on the finest grater, mix with shrimp and curd cream.
8. Fill profiteroles with the resulting mixture.

Fish

• Time: 10 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 249 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: International.
• Difficulty: medium.

Juicy profiteroles with fish filling – this is an original appetizer for good wine, beer, as well as other alcoholic beverages of any strength. Such a dish will become a much more refined addition to the festive menu than banal sandwiches, sushi and ordinary canapes. Instead of mouth-watering smoked salmon, you can use cod, salted belly of salmon, fillet of tuna or any red fish. Cream can be replaced with curd cheese or cream cheese. Ready buns with creamy salmon mousse and allspice white pepper can be decorated with a thin slice of lemon and a sprig of fresh parsley.

Ingredients:

• smoked salmon – 150 g;
• fat cream – 200 ml;
• lemon juice – 1 tbsp. l .;
• ground white pepper – to taste.

Cooking method:

1. Cut smoked salmon fillet into small pieces.
2. Put the fish in the blender bowl.
3. Add freshly squeezed lemon juice.
4. Interrupt the mixture until smooth.
5. Separate whipped cream with ground white pepper.
6. Gently combine whipped cream with chopped smoked salmon.
7. Mix. The color of the mass must be uniform..
8. Fill profiteroles with creamy fish cream.

Crab filling

• Time: 15 minutes.
• Servings Per Container: 15 Persons.
• Calorie content: 149 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: International.
• Difficulty: medium.

Savory profiteroles stuffed with crab sticks, canned sweet corn and boiled eggs are especially tender and tasty, thanks to cheese and mayonnaise sauce. It is recommended to give preference to high-quality crab sticks with a minimum starch content (they should crack slightly on the fold, and not break). Cream cheese should be creamy, without additional aromatic and flavoring. If desired, fresh cucumbers are replaced with other ingredients, for example, radish, pickled onions and even slices of sweet pineapple.

Ingredients:

• crab sticks – 250 g;
• cucumber – 1 pc.;
• canned corn – 300 g;
• eggs – 3 pcs.;
• processed cheese – 100 g;
• mayonnaise – 100 g.

Cooking method:

1. Cook hard boiled eggs. Cool.
2. Protein chop.
3. Mash the yolks with a fork.
4. Add a cucumber, sliced ​​in very small cubes.
5. Pour corn and crab sticks grated on the finest grater.
6. Separately mix mayonnaise with grated cream cheese.
7. Season eggs, crab sticks, corn and cucumber with cheese and mayonnaise sauce.
8. Fill custard rolls with prepared mixture.

Sweet

• Time: 15 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 222 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: International.
• Difficulty: medium.

Custard rolls with a delicate orange cream can be prepared for a family tea party or served with morning coffee, natural juices and carbonated drinks. This dessert turns out to be very tender, sweet, but not cloying, it has an amazing aroma of citrus and vanilla. Orange cream will not be bitter if you remove the zest from the fruit correctly without touching the white flesh. Too thin cream is easy to make thicker if you add a little corn starch, flour or semolina to it. Ready buns served with a sprig of mint, fresh wild berries or a scoop of cream ice cream.

Ingredients:

• milk – 2 tbsp .;
• orange peel – 50 g;
• flour – 3 tbsp. l .;
• butter – 120 g;
• sugar – 4 tbsp. l .;
• vanillin – to taste.

Cooking method:

1. Mix milk with half a serving of sugar and vanilla.
2. Warm up, introduce the sifted flour in small portions.
3. Bring to a boil, intensively whisking the mixture with a whisk..
4. Cook for 3 minutes.
5. Add soft oil to the hot mass, mix.
6. Pour the orange zest mixed with the remaining half a serving of granulated sugar.
7. Beat with a whisk.
8. Fill the buns with cooled orange cream.

Choux pastry filling

• Time: 15 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 199 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: International.
• Difficulty: medium.

Refreshing custard buns with cottage cheese and avocados are a great appetizer for a dinner party or any other special occasion. The dish comes out especially beautiful and mouth-watering, thanks to the bright green color of the filling. A thick cream based on the pulp of ripe avocado, fresh basil and light curd can be distributed in half profiteroles using a pastry bag or syringe. The resulting “roses” are decorated with chopped walnuts, caraway seeds, a slice of green apple, sesame seeds, a strip of bacon or potato chips without saturated flavors.

Ingredients:

• avocado – 2 pcs.;
• lemon juice – 2 tbsp. l .;
• olive oil – 1 tbsp. l .;
• cottage cheese – 100 g;
• basil – 50 g.

Cooking method:

1. Separate the avocado pulp from the peel with a tablespoon.
2. Knead with a fork.
3. Sprinkle with lemon juice to keep the avocado color vibrant.
4. Add fat cottage cheese and finely chopped basil.
5. Put the mass in the blender bowl.
6. Pour olive oil.
7. To beat to a homogeneous puree-like consistency.
8. Stuff the custard rolls with the resulting cream.

With cheese cream

• Time: 15 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 146 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: International.
• Difficulty: medium.

Profiteroles with a spicy cheese cream is a luxurious appetizer for the New Year’s table, corporate party or wedding receptions. French cheese Roquefort has a rich aroma and unique taste, combining notes of sheep milk and hazelnuts. It belongs to blue cheeses with noble mold, gives the appetizer sophistication. Cheese cream comes out very tender, so the pastry rolls are filled with a pastry bag. Before serving, profiteroles with cheese filling can be decorated with small flying fish caviar, which has a unique smoked-salty taste.

Ingredients:

• Roquefort cheese – 250 g;
• milk – 2 tbsp .;
• flour – 0.5 tbsp. l .;
• starch – 1 tsp;
• dill – 100 g.

Cooking method:

1. Mix sifted wheat flour with potato or corn starch.
2. Pour cold milk in small portions.
3. Add fresh, finely chopped dill..
4. Beat the mixture with a mixer until smooth.
5. Pour Roquefort cheese, diced into very small cubes.
6. Beat with a mixer again.
7. Put the resulting mixture in a pastry bag.
8. Fill profiteroles with cheese cream.

Cottage cheese

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 309 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: International.
• Difficulty: medium.

Sweet buns with cottage cheese and prunes can be prepared in advance, because the curd cream holds its shape perfectly and does not soften the soft custard dough. Part of the cottage cheese can be replaced with lush coconut flakes, which will give the cream airiness, rich taste and a pleasant texture. Instead of prunes, you can use dried apricots, raisins, slices of delicious candied fruits, poppy seeds or cranberries. The dessert will be even more fragrant if you add vanilla extract to it. Before serving, ready-made buns with curd cream can be sprinkled with powdered sugar and garnished with sprigs of mint.

Ingredients:

• cottage cheese – 150 g;
• vanilla sugar – 1 tsp;
• sour cream – 150 g;
• prunes – 6 pcs.;
• sugar – 2 tbsp. l.

Cooking method:

1. Kill the fat curd in a blender or pass through a meat grinder twice, so that the mass becomes homogeneous, without lumps.
2. Scald prunes with boiling water or pour water for half an hour. Cut into small cubes.
3. Mix cottage cheese with fat sour cream.
4. Add chopped prunes.
5. Pour granulated sugar and vanilla sugar. Mix.
6. Transfer the curd cream into a pastry bag, stuff the buns.

Chocolate cream for profiteroles

• Time: 8 hours 20 minutes.
• Servings Per Container: 15 Persons.
• Calorie content: 372 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: International.
• Difficulty: medium.

Air profiteroles with chocolate cream is a beautiful, fragrant and very tasty dessert that will surely appeal to both adults and children. Classic chocolate cream is easy to prepare with just three ingredients, but you can safely experiment with the composition and texture of the filling. Adding your favorite spices and spices to the cream, you can give the dessert a unique, truly original taste. Cardamom, ground chili, cloves and nutmeg are best combined with chocolate. Spices must be dissolved in cream before combining them with pieces of dark chocolate.

Ingredients:

• bitter chocolate – 100 g;
• fat cream – 500 ml;
• sugar – 2 tbsp. l.

Cooking method:

1. High quality bitter chocolate chopped with a knife or just smash your hands into small pieces.
2. Transfer pieces to a glass or enamel bowl.
3. Separately mix fat cream with sugar.
4. Put the mixture on fire in a ladle or small saucepan.
5. Bring to a boil, quickly remove from heat.
6. Pour hot cream into a bowl of chocolate.
7. Beat with a whisk so that the pieces of chocolate melt, and the mixture becomes homogeneous and glossy.
8. Put in the refrigerator for 8 hours.
9. Remove from the refrigerator, beat with a mixer until stable peaks.
10. Fill the buns with chocolate cream.

Pumpkin filling

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 178 kcal per 100 g.
• Purpose: for dessert.
• Cuisine: International.
• Difficulty: medium.

To prepare a thick pumpkin cream, it is recommended to use heavy cream and a small ripe pumpkin. Pumpkin will boil much faster if cut into small pieces. Instead of cream, you can use soft curd cheese. The filling for lush custard buns will be even more tender and uniform if you grind the granulated sugar with a coffee grinder or initially replace it with icing sugar. Optionally, you can add savory, ground ginger, cinnamon, cardamom, vanillin, nutmeg, mint and other spices that combine perfectly with pumpkin in the cream.

Ingredients:

• pumpkin – 250 g;
• fat cream – 100 ml;
• sugar – 4 tbsp. l.

Cooking method:

1. Rinse pumpkin pulp thoroughly.
2. Cut into approximately equal sized pieces.
3. Transfer to a stewpan or small pan.
4. Pour in water so that it completely covers the pieces of pumpkin.
5. Cook until tender (about 30 minutes).
6. Throw in a colander.
7. Combine pumpkin with sugar in a blender bowl, kill.
8. Add heavy cream, whipped until strong peaks.
9. Interrupt again. Mass must be uniform.
10. Fill custard rolls with cooled pumpkin cream.

From mushrooms

• Time: 1 hour.
• Servings Per Container: 15 Persons.
• Calorie content: 163 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: International.
• Difficulty: medium.

Snack profiteroles with mushroom filling can be prepared from mushrooms, chanterelles, butter, mushrooms, oyster mushrooms, honey mushrooms and any other mushrooms. Instead of fried mushrooms, you can use pickled ones, which will add spice, piquancy and pleasant acidity to the dish. The main thing is to first drop them in a colander to drain the entire brine. Otherwise, the filling for custard rolls will be too watery. Before serving, ready-made profiteroles with porcini mushrooms, breasts and feta cheese can be decorated with chives, olives or olives, cut into thin rings.

Ingredients:

• porcini mushrooms – 350 g;
• Gruzdi – 350 g;
• feta cheese – 500 g;
• butter – 60 g;
• parsley – 50 g.

Cooking method:

1. Boil porcini mushrooms and mushrooms until cooked (about 45 minutes).
2. Cut into cubes.
3. Fry in a pan greased with butter. If necessary, butter can be replaced with vegetable.
4. Mix fried mushrooms, chopped parsley, feta cheese.
5. Make small cuts on the buns, stuff the blanks with the mushroom mixture.

From chicken

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 100 kcal per 100 g.
• Purpose: for snacks.
• Cuisine: International.
• Difficulty: medium.

Hearty profiteroles with boiled chicken, natural Greek yogurt and garlic can be served as an appetizer for beer, wine and other alcoholic drinks. Sour Greek yogurt can be mixed with rosemary, paprika, marjoram, turmeric, curry or any other aromatic spices that emphasize the taste of chicken. If desired, boiled chicken liver, celery, some mayonnaise, red or ordinary onions, and sweet tinned corn are added to the filling. Ready buns can be decorated with small “roses” of mustard, tomato paste or horseradish.

Ingredients:

• chicken fillet – 250 g;
• Greek yogurt – 300 g;
• garlic – 2 teeth .;
• dill – 50 g.

Cooking method:

1. Boil the chicken until tender (about half an hour).
2. Cool, chop finely.
3. Add Greek yogurt, grated garlic, chopped dill.
4. Mix.
5. Start profiteroles with the resulting mixture.

Useful Tips

Appetizing profiteroles with sweet or savory filling are tasty, effective, easy-to-cook buns that are convenient to eat with your hands without using cutlery. Small round custard buns can be baked at home or simply purchased at the store. The main thing is to pay attention to the preparation of the filling and start the workpiece correctly. A few useful recommendations and secrets of professional chefs will help turn dessert or snack profiteroles with filling into a small culinary masterpiece and a favorite dish of the whole family:

• Profiteroles with heavy unsweetened fillings (for example, from fish or chicken) should be laid out in one layer so that delicate pastries do not wrinkle.
• Dessert profiteroles with a light cream, berry or custard can be laid out with a slide and pour salty or sweet caramel to fix the design.
• Unsweetened buns are decorated with neat “roses” from paste or mousse, and sweet buns are decorated with patterns of butter or protein cream, which is part of the filling. To do this, use a confectionery syringe.
• If you cut the top of the buns, it will be much easier to fill them with salmon or other ingredients, cut into small pieces.
• A homogeneous pasty filling of cream cheese or paste can be introduced using a pastry bag by making small holes on the bottom of each bun.