Profiterolky with smoked salmon

Last Updated on November 26, 2024

Profiterolles are balls or decorative loaves of batter, originally filled with yolk cream. However, there is also a savoury version, filled with, for example, pieces of smoked salmon, tartar sauce and cucumber …

Ingredients:

Range for 30 pieces: Profiterole dough: 120 g smooth flour 100 g butter 300 ml cold water 3 pcs of egg pinch of salt To finish: 200 g of smoked salmon Hellmann’s Delicate Tartar Sauce fresh cucumber watercress sprouts Other: baking paper

Procedure:

Heat the oven to 200°C

Pour 300 ml of cold water into a saucepan and add the diced butter, heat over a medium flame, heat slowly and allow to melt

.Mix the flour with the salt, once the water and butter starts to boil, remove from the heat and pour in the flour and salt all at once, stirring constantly until a loaf forms and there is a white coating on the bottom of the pot

Whisk the eggs and gradually incorporate into the batter, this will create a smooth and glossy batter

Line a baking tray with baking paper and use a spoon to form small loaves, make sure you leave plenty of space between them as they will rise in the oven

Place in the oven and bake for 20 minutes until golden brown, once baked transfer to a wire rack and leave to cool

Cut the cooked and cooled profiteroles in half

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Wash the cucumber well and cut it into rounds, cut the salmon into really thin slices

Fill the profiteroles with smoked salmon, half a teaspoon of Hellmann’s Tartar Sauce and fresh cucumber slices, add a few watercress sprouts on top.

Note:

Source: www.hellmanns.cz