Profiteroles with Julienne Recipe
The New Year holidays are about to come and of course I want to cook something delicious. Julienne is a creamy mushroom dish, very tasty, and it can be served not only in cocots, buns, but also in profiteroles. It turns out very festive and unusual.
Servings Prep Time
8 5minutes
Cook Time
60minutes
Servings Prep Time
8 5minutes
Cook Time
60minutes
Ingredients
Dough:
Julienne:
Instructions
  1. First bake profiteroles: Pour water into a saucepan, put oil in it and heat it up. The oil should melt completely. Pour the flour into hot water with butter and knead well until smooth. Remove from the heat and transfer to another container. Let it cool down.
  2. Enter the eggs one at a time. After each egg, knead the dough well until smooth.
  3. The result should be a dough similar to thick melted ice cream.
  4. Place the dough in portions on a baking sheet lined with baking paper. (in this case, Teflon mats are used)
  5. Bake in a preheated 200 degree oven for 20-25 minutes. 1-2 minutes before readiness, open the oven and gently pierce the profiteroles with a toothpick – let off steam. Then bake until cooked.
  6. The choice of mushrooms for Julienne is quite diverse. It can be white, aspen, podberezoviki, boletus, champignons, honey mushrooms. In this case, mix the frozen mushrooms: white, brown and butter. Finely chop the onion. Grate the cheese on a coarse grater.
  7. Fry the onion in vegetable oil until golden brown. Add the onion. Add the mushrooms. As soon as the liquid evaporates from the mushrooms, lightly fry and lightly season.
  8. Add cream to the pan with mushrooms.
  9. Stirring, simmer over low heat until thickened. Add salt and pepper to taste. Set aside so that Julienne cools down a little and thickens.
  10. While Julien cools down, you need to prepare the container. It can be cocottes, rolls, profiteroles…
  11. Fill the containers with straws, sprinkle grated cheese on top.
  12. Put in a preheated 250 degree oven for five minutes. The cheese should melt.
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