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Print Recipe
Profiteroles with Julienne Recipe
Is about to come the new year holidays and of course I want to cook something delicious. Julien - creamy mushroom dish, very tasty and it can be organized not only in the cocotte, the bread rolls, but in the profiteroles. It turns out very festive and unusual.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Dough:
Julienne:
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Dough:
Julienne:
Instructions
  1. First, bake the profiteroles: In a saucepan pour water, put oil there and heat. The oil should melt completely. Pour the flour into hot water with oil and knead well until smooth. Remove from heat and transfer to another container. Allow to cool.
    First, bake the profiteroles:
In a saucepan pour water, put oil there and heat. The oil should melt completely. Pour the flour into hot water with oil and knead well until smooth. Remove from heat and transfer to another container. Allow to cool.
  2. One by one to enter the eggs. After each egg, knead the dough well until smooth.
    One by one to enter the eggs. After each egg, knead the dough well until smooth.
  3. The result should be a dough similar to a thick melted ice cream.
    The result should be a dough similar to a thick melted ice cream.
  4. Put the dough in portions on a baking sheet covered with baking paper. (in this case, Teflon mats are used)
    Put the dough in portions on a baking sheet covered with baking paper. (in this case, Teflon mats are used)
  5. In a preheated 200 degree oven bake 20-25 minutes. For 1-2 minutes until ready to open the oven and gently pierce with a toothpick profiteroles-let off steam. Then bake until tender.
    In a preheated 200 degree oven bake 20-25 minutes. For 1-2 minutes until ready to open the oven and gently pierce with a toothpick profiteroles-let off steam. Then bake until tender.
  6. Selection of fungi for julienne is quite diverse. It can be white, aspen, boletus,boletus, mushrooms, honey agaric. In this case, frozen mix mushroom: white, brown and butter. Finely chop the onion. Cheese to grate on a large grater.
    Selection of fungi for julienne is quite diverse. It can be white, aspen, boletus,boletus, mushrooms, honey agaric. In this case, frozen mix mushroom: white, brown and butter. Finely chop the onion. Cheese to grate on a large grater.
  7. Fry onions in vegetable oil until Golden brown. Add onion. Add the mushrooms. Once the from mushrooms evaporated liquid, slightly fry and slightly season.
    Fry onions in vegetable oil until Golden brown. Add onion. Add the mushrooms. Once the from mushrooms evaporated liquid, slightly fry and slightly season.
  8. In the pan with the mushrooms add the cream.
    In the pan with the mushrooms add the cream.
  9. Stirring simmer until thick. Season with salt and pepper to taste. Aside that Julien has cooled down a bit and thickens.
    Stirring simmer until thick. Season with salt and pepper to taste. Aside that Julien has cooled down a bit and thickens.
  10. While Julien cools, you need to prepare the container. It can be cocotte, rolls, profiteroles...
    While Julien cools, you need to prepare the container. It can be cocotte, rolls, profiteroles...
  11. Fill the containers with julienne, top with grated cheese.
    Fill the containers with julienne, top with grated cheese.
  12. Put in a preheated oven to 250 degrees for five minutes. The cheese should melt.
    Put in a preheated oven to 250 degrees for five minutes. The cheese should melt.

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