Salad in profiteroles
Description
The salad is quick and easy to prepare. 1. Pour 250 ml of water into a saucepan, bring to a boil, then add the butter and mix thoroughly until the butter is completely dissolved. 2. Add the flour and salt, stirring constantly. Knead the dough over medium heat until it forms a smooth ball (if you notice a white film forming on the bottom of the pan, immediately remove the dough from the heat). 3. Take the saucepan off the heat and let the dough cool slightly (to about 70°C). Add the egg and mix well. 4. Transfer the dough into a piping bag fitted with a star nozzle. Line a baking sheet with parchment paper and pipe small mounds of dough for profiteroles, leaving space between them to prevent sticking. Bake in a preheated oven at 180°C for about 15 minutes. Then reduce the oven temperature to 100°C and continue baking/drying for another 5 minutes. 5. Remove the profiteroles from the oven and let them cool. Cut off the tops (but not completely), creating little pastry cases. 6. Using a blender, blend the feta cheese, boiled eggs, and sour cream until smooth. Season with salt and pepper to taste. 7. Transfer the filling into a piping bag (using the same nozzle as before). Carefully fill each profiterole with the mixture, being careful not to detach the tops. 8. Done! You can decorate them as desired before serving. The salad is ready to serve.