Profiteroles with red caviar and butter
6 servings
60 minutes
Profiteroles with red caviar and butter are an elegant and refined dish that combines the lightness of French pastry with the rich taste of seafood delicacies. First appearing in France in the 16th century, profiteroles quickly became a symbol of gastronomic elegance. The crispy dough shell transforms into a delicate cloud, hiding a creamy texture of butter and the salty brightness of caviar inside. These small snack masterpieces are perfect for festive receptions and celebrations, awakening the appetite and highlighting the sophistication of flavor. The harmony of textures and balance of rich shades make them not just a snack but a true culinary work of art worthy of a royal feast.
1
Add pieces of butter to the milk. Bring the milk to a boil over low heat, ensuring all the butter melts.
- Milk: 1 glass
- Butter: 100 g
2
In boiling milk over low heat, gradually add flour while constantly stirring until all the flour dissolves and the dough thickens. Let the dough cool slightly.
- Milk: 1 glass
- Wheat flour: 1 glass
3
Add eggs to the dough one at a time, mixing thoroughly each time.
- Chicken egg: 3 pieces
4
Form balls with walnuts using wet hands and place them on a greased baking sheet, leaving 2 cm gaps.
- Butter: 100 g
5
Bake in the oven for 30 minutes at 180 degrees. Do not use high heat and do not open the oven, otherwise the profiteroles will not rise.
6
Cut the tops off the ready profiteroles or slice them in half. Place a bit of butter and caviar in each half. Arrange on a plate and serve.
- Butter: 100 g
- Red caviar (salmon roe): 100 g
