Appetizer profiteroles
Description
Delicious baked treats for the whole family. Please note that the filling ingredients listed are enough for half of the profiteroles batch. Therefore, if you plan to prepare the appetizer using the entire batch, double the amount of mushrooms and hard-boiled egg yolks. I recommend using the second half of the dough to make a dessert: fill the profiteroles with a mixture of cottage cheese and condensed milk or with buttercream. You can also use pâtés or salads as fillings. The given ingredient quantities yield about 50 profiteroles. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. In a saucepan, combine water, vegetable oil, and salt. Place over heat and bring to a boil. Reduce heat to low, add sifted wheat flour, and quickly stir until the dough comes together into a ball.
- 2
Step 2
2. Remove from heat, transfer the dough to a bowl and let it cool for 10 minutes. Beat the eggs into a uniform mixture and add them to the dough in three batches, stirring well after each addition.
- 3
Step 3
3. Transfer the dough into a piping bag, cut off one corner of the bag, and pipe walnut-sized profiteroles onto a baking sheet lined with parchment paper. Use a finger dipped in water to smooth the shape of the profiteroles.
- 4
Step 4
4. Place in a preheated oven at 220 degrees Celsius for 12-15 minutes, then reduce the temperature to 160 degrees and bake for another 15-20 minutes. Do not open the oven door during baking.
- 5
Step 5
5. Transfer the preparations to a board and let cool. For the filling, blend the sautéed mushrooms with onions and boiled egg yolks in a blender. Season with pepper and salt to taste. Transfer the filling into a bag and cut off one corner of the bag.
- 6
Step 6
6. Cut off the top third of the preparation, fill with the filling, and cover with the cut-off lid.