Potato profiteroles
Description
This recipe doesn’t take long. Try potato profiteroles—they’re easy, fast, and budget-friendly. The step‑by‑step recipe gives detailed instructions; after that use your imagination and make all kinds of fillings: cheese, fish, mushroom, paté—the main thing is to cook in a good mood. This quantity of ingredients makes 15 pieces. Serve cool or lightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel and boil the potatoes without salt until tender.
- 3
Step 3
Measure out 85 ml of potato cooking water (potato broth).
- 4
Step 4
Prepare mashed potatoes; for a smoother, more delicate texture it is best to use a blender.
- 5
Step 5
Measure 50 grams of mashed potato.
- 6
Step 6
Place 50 g of mashed potato in a sauté pan, add 85 ml of potato cooking liquid, season with salt, and heat until it boils.
- 7
Step 7
Put the butter in a sauté pan; it should melt.
- 8
Step 8
Add all the flour and stir to combine.
- 9
Step 9
The dough should come together into a ball and pull away from the sides of the bowl.
- 10
Step 10
Add two eggs to the choux pastry one at a time, vigorously mixing each one in. You can do this with a mixer.
- 11
Step 11
Transfer the potato dough to a piping bag and pipe onto a baking sheet. Preheat the oven to 200 degrees.
- 12
Step 12
Bake the profiteroles for 20 minutes at 200 degrees, then for another 20 minutes at 180 degrees.
- 13
Step 13
While the profiteroles are baking, prepare the filling for them. Mix the purée with grated brynza (you may use any cheese instead), then add fragrant herbs to taste.
- 14
Step 14
With a sharp knife, score the profiteroles.
- 15
Step 15
Fill the profiteroles with the prepared filling using a pastry bag.
- 16
Step 16
If you like, you can add a thin slice of smoked bacon to the filling.
- 17
Step 17
Garnish with a sprig of fresh herbs or greens if you like.
- 18
Step 18
Potato profiteroles look very smart, and they took almost no time to make.