Profiteroles with fish and crab

Cooking time:

50 minutes

Active time:

30 minutes

Complexity:

Average

Profiteroles always attract attention and are eaten first! Please note that the choux pastry is cooked with rice flour, the profiteroles do not get worse from this and cooking them is as simple as ordinary ones. You can bake them in advance and store them in the refrigerator in a closed container, and put the filling shortly before the holiday .

See all recipes category Snacks

Recipe "Profiteroles with fish and crab "

Ingredients for 10 servings

for profiteroles:

milk in half with water

330ml

rice flour

160 g

butter

70 g

chicken eggs

4 pcs.

salt

pinch

for filling with fish :

curd cheese "kremchiz"

1 pack

sockeye salmon or smoked

200 g

fennel

small bundle

for crab filling:

curd cheese "kremchiz"

1 pack

crab meat im salad

250 g

cucumber long

1 pc.

salt

Step 1/7

For the choux pastry, boil the milk with water, salt and butter.

Step 2/7

Pour all the flour into a well-boiling liquid at once and stir well with a spoon. Remove from the heat and continue kneading until the whole mass has dazzled in a smooth smooth one. Put the lump in a bowl and leave to cool to a comfortable hand temperature .

Step 3/7

Add the eggs one at a time, stirring the dough thoroughly each time with a spoon until smooth.

Step 4/7

The finished dough should be smooth and thick enough to hold its shape. Preheat the oven to 220 degrees. Line a baking sheet with baking paper and spread the dough with a teaspoon, leaving a distance so that the raised profiteroles do not stick together, use a wet finger to smooth the surface of the dough balls. Put a baking tray in a hot oven, bake at 220 degrees for 10 minutes, then lower the temperature to 190 degrees and bake until rich golden, then turn off the oven and leave to cool with the door ajar.

Step 5/7

For filling with fish, mix curd cheese "kremchiz" with chopped dill, cut the fish into thin slices. Cut the profiteroles in half, put about a teaspoon of kremchiz inside, and a slice of fish on top, cover with the upper half.

Step 6/7

For the crab filling, disassemble the thawed crab meat into fibers, remove the chitin plates, mix the meat with kremchiz, cut the cucumber into thin rounds. Fill the remaining profiteroles with the crab mixture, add the crispy cucumber slices.