Profiteroles with chicken
Description
The recipe won't take much time. The requirements for the choux pastry are the same as for the sweet version: a thoroughly mixed dough, do not slam the oven door and do not increase the temperature during baking. The filling should not be too wet, otherwise the profiteroles will become soggy. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Start by preparing profiteroles. Add salt and butter to the water and place it on the heat.
- 3
Step 3
When the butter melts, add the flour and, without removing from the heat (the heat should be slightly below medium), stir vigorously, preventing the formation of lumps.
- 4
Step 4
When the dough comes together into a uniform lump, cool it slightly (3‑4 minutes) and add the eggs. One at a time. After each egg, mix thoroughly.
- 5
Step 5
In the end, you should end up with an elastic, pliable dough.
- 6
Step 6
Take a baking sheet and line it with parchment paper. Using a pastry bag (a teaspoon), pipe the profiteroles. Make them small in size and spaced apart from each other. During baking, the pastries will expand.
- 7
Step 7
Preheat the oven to 180 degrees. Bake the profiteroles for 30 minutes.
- 8
Step 8
While the baking is in progress, prepare the filling. Finely chop the onion, grate the carrot, mince the garlic. Sauté or simmer the vegetables in a small amount of water until cooked.
- 9
Step 9
Take a blender. Put sliced boiled chicken fillet, fried or stewed vegetables, and cream into it.
- 10
Step 10
Pulse until a homogeneous mixture is achieved. If the filling seems dry, add a little more cream.
- 11
Step 11
Let the finished profiteroles cool.
- 12
Step 12
Before serving, fill the profiteroles with the filling.
- 13
Step 13
Profiteroles with chicken are ready to be served.