Profiteroles with cream cheese
Instructions
The ingredients are for 14 beignets.
Bring to boil water, butter and salt in a long handled saucepan, remove from heat and add all at once to the flour, mixed and sifted with wheat starch.
Mix with a wooden spoon until a smooth compact ball, then re-heat for 1 minute stirring constantly.
Put the ball still hot in a bowl and add one egg at a time, stirring until the mixture takes on a look of strong luster and fall heavily from the ladle, forming long tips.
Finally stir in the cooled dough fritters are lowered.
In a bowl mix the cheese, salt and pepper and gently incorporate the whipped cream.
Add half of the mixture to the mustard and the other half the anchovy paste.
Cut the cooled cream puffs two-ply and half farcirne with 3/4 of the cream with mustard and the other half with 3/4 of the cream with anchovy paste.
Spread half of cream on pickles and recompose their beignets.
Decorate with sprigs of cream and pickles left.
Ingredients and dosing for 8 persons
- For the dough:
- 12 cl of water
- 50 g of butter (or margarine)
- 1 == Pto Meeting
- 75 g of white flour
- 25 g of wheat starch
- 3 eggs
- 1/2 teaspoon yeast of pizzaiolo
- To fill and decorate:
- 500 g of spreadable cheese
- 1 teaspoon of salt
- Socket 1 of sweet paprika powder
- 125 g of whipped
- 2 teaspoons of mustard
- 2 teaspoons of anchovy paste
- 100 g of pickled pickles