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 Profiteroles Snack Bars Recipe
Snacks "for one bite" are very convenient on the festive table. That's the option I decided to offer today. Profiteroles made of custard dough with meat mousse and seafood mousse. In the center of the serving dish, so that it is absolutely New Year's, you can put a conditional "Christmas wreath".
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. To prepare the custard dough, we will need the following products.
    To prepare the custard dough, we will need the following products.
  2. Mix milk and water in a saucepan, add 100 g of butter, boil. Immediately pour in all the flour and knead the dough quickly. Reduce the heat to a minimum and knead until all the dough comes together in one lump and does not lag behind the bottom and walls of the saucepan.
    Mix milk and water in a saucepan, add 100 g of butter, boil. Immediately pour in all the flour and knead the dough quickly. Reduce the heat to a minimum and knead until all the dough comes together in one lump and does not lag behind the bottom and walls of the saucepan.
  3. Cool the dough to about 70 degrees. C and start introducing the eggs one by one, kneading the dough each time until the whole egg is absorbed into the dough. There is one ticklish moment here... The dough should be felt when it is ready. If you do not add eggs, the dough will turn out heavy and will not rise. If you shift the eggs, they will be liquid and vague, they will not keep their shape. For example, I didn't have 4 pieces as I was photographing, I needed to add one more thing. The dough should slowly slide off the wooden spatula in a wide strip.
    Cool the dough to about 70 degrees. C and start introducing the eggs one by one, kneading the dough each time until the whole egg is absorbed into the dough. There is one ticklish moment here... The dough should be felt when it is ready. If you do not add eggs, the dough will turn out heavy and will not rise. If you shift the eggs, they will be liquid and vague, they will not keep their shape. For example, I didn't have 4 pieces as I was photographing, I needed to add one more thing. The dough should slowly slide off the wooden spatula in a wide strip.
  4. I got such a dough that I was quite satisfied with. We put our dough in a bag with an incised cone and form small buns. In the middle we will make one big ring for a Christmas wreath.
    I got such a dough that I was quite satisfied with. We put our dough in a bag with an incised cone and form small buns. In the middle we will make one big ring for a Christmas wreath.
  5. And my intuition did not deceive me, because the rolls turned out to be neat, everything went smoothly and none came up. What do you want))) By the way, I want to say that I still have these buns, tomorrow I will bake myself with whipped cream.
    And my intuition did not deceive me, because the rolls turned out to be neat, everything went smoothly and none came up. What do you want))) By the way, I want to say that I still have these buns, tomorrow I will bake myself with whipped cream.
  6. In the meantime, prepare the products from which we will make the filling for our profiteroles.
    In the meantime, prepare the products from which we will make the filling for our profiteroles.
  7. Ham and seafood should be separately passed through a meat grinder or crushed in another way convenient for you. Add 50 g to each filling. ricotta cheese.
    Ham and seafood should be separately passed through a meat grinder or crushed in another way convenient for you. Add 50 g to each filling. ricotta cheese.
  8. Mix mayonnaise in half with yogurt. This will be the filling station for our mousse.
    Mix mayonnaise in half with yogurt. This will be the filling station for our mousse.
  9. Yes, I forgot to say, don't forget to skip it along with meat and herbs. For ready-made rolls, you need to cut off the lid, put the mousse filling in the middle and put it on top of the cut lid. Profiteroles with seafood should be decorated with shrimp on top. as well as meat mousse, parsley leaves and currant berries.
    Yes, I forgot to say, don't forget to skip it along with meat and herbs. For ready-made rolls, you need to cut off the lid, put the mousse filling in the middle and put it on top of the cut lid. Profiteroles with seafood should be decorated with shrimp on top. as well as meat mousse, parsley leaves and currant berries.
  10. Take a large dish and serve ready-made profiteroles on lettuce leaves. Put a "Christmas wreath" in the middle, and put our little profiteroles in a row around it. Cut off the top with a large ring, lay out the meat mousse and cover with a cut lid on top. Decorate with dill twigs imitating spruce twigs. Decorate with colorful berries and a large bow of baked bell pepper.
    Take a large dish and serve ready-made profiteroles on lettuce leaves. Put a "Christmas wreath" in the middle, and put our little profiteroles in a row around it. Cut off the top with a large ring, lay out the meat mousse and cover with a cut lid on top. Decorate with dill twigs imitating spruce twigs. Decorate with colorful berries and a large bow of baked bell pepper.
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