Profiteroles with cream cheese and salmon
6 servings
70 minutes
Profiteroles filled with cream cheese and salmon are an exquisite dish of European cuisine, combining the airy lightness of choux pastry with the delicate flavor of the filling. Historically, profiteroles emerged in French gastronomy as refined appetizers served at banquets. Crispy buns filled with cream cheese and lightly salted salmon create a harmony of textures—softness and creaminess complemented by the fish's slight saltiness. This versatile treat is perfect for buffets, formal dinners, or simply enjoying gastronomic pleasure. The aroma of dill adds freshness and highlights the natural taste of the ingredients. Profiteroles can be served as a standalone dish or as an addition to a festive table, delighting guests with their exquisite simplicity.
1
Put oil and salt in a pot. Pour in water. Place on the fire and keep until the oil melts.
- Butter: 150 g
- Salt: 0.3 teaspoon
- Water: 200 ml
2
Remove from heat and mix in the flour. Return to the burner and keep on heat, stirring constantly until the dough becomes homogeneous and starts to pull away from the sides of the pot. Remove from the stove.
- Wheat flour: 120 g
3
Add eggs one by one to the dough, mixing thoroughly after each. Transfer the dough to a piping bag and pipe small buns onto a parchment-lined baking sheet. (If you don't have a syringe, you can spoon the dough onto the baking sheet.)
- Chicken egg: 4 pieces
4
Place the baking tray in a preheated oven at 200 degrees and bake the profiteroles until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
5
Preparing the filling. Cut the fish into small pieces. Mash the cheese with a fork and finely chopped dill. Add the fish and mix.
- Lightly salted salmon: 200 g
- Cream cheese: 200 g
- Dill: 1 bunch
6
Cut the tops off each bun and fill them with filling. Cover with the cut tops and serve.