Profiteroles with shrimp
Description
It goes perfectly with tea and coffee. To keep profiteroles from collapsing after you take them out of the oven, always add baking powder to the dough. If you have plenty of shrimp, you can make the filling from shrimp alone, adding a sauce or fresh herbs for extra moisture. The bake is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Melt the butter in boiling water, in a kazan, a saucepan with a non-stick bottom, or a small pot. Add salt to the same.
- 3
Step 3
Add the wheat flour with baking powder to the liquid and start stirring, scalding the dough.
- 4
Step 4
Scald the dough and leave it in a bowl for 5–10 minutes so it cools slightly.
- 5
Step 5
Then transfer the dough into the bowl of a food processor or into a tall container if you will be using a mixer. Crack the chicken egg into the same bowl and mix it thoroughly into the dough.
- 6
Step 6
The batter should cling to the whisk like cream.
- 7
Step 7
Pipe or spoon it in small portions onto a silicone mat or parchment paper, spacing the portions apart, as the profiteroles will expand. By the way, if you bake them on parchment paper, wait until the pastry has cooled completely; otherwise you won’t be able to lift it off.
- 8
Step 8
Preheat the oven to 180 degrees and bake the tray of prepared items for 20–25 minutes until golden brown.
- 9
Step 9
Peel the shrimp, set a few aside for garnish, and dice the rest finely, along with the peeled boiled chicken egg and soft cheese. Add mayonnaise and mix.
- 10
Step 10
Cool the profiteroles, cut off their lids, and fill them with the prepared filling. Arrange on a plate or serving dish.
- 11
Step 11
Garnish to taste and serve.