Description
I have never met a person who doesn't like profiteroles. It may, of course, these are but my family is not exactly one of them. Today I offer a snack option such treat. Long I thought over the recipe for this dish and here I got it in my head and came to life.
Ingredients
-
Carrots
100 g
-
Milk
100 ml
-
Water
100 ml
-
Butter
125 g
-
Flour
160 g
-
Salt
-
Chicken egg
5 piece
-
Eggplant
2 piece
-
Butter
200 g
-
Cheese curd
150 g
-
Soy sauce
1 Tbsp
-
Garlic
1 tooth
-
Black pepper
-
Vegetable oil
1 tsp
-
Thyme
1 sprig
Cooking
Peel the carrot, thinly slice them. Brought to readiness in a microwave or steamed. You can just boil.
Carrots put into a blender, pour all liquid.
Blend.
Pour into a saucepan, add oil and a little salt. Put on fire and bring to a boil, stirring occasionally. The butter should completely melt.
Pour the sifted flour.
Without removing from fire, stir intensively, to avoid lumps, brew. Mix until until the dough will begin to move freely on the bottom and sides, gathered into a ball. Remove from heat and let slightly cool.
Eggs to lay. Eggs may need more or less.
Add some eggs and beat in to the batter. I do it with a mixer. Each batch of eggs are added only when entered the previous portion.
In the end, you should have a sticky dough that holds its shape on the whisk keeps flowing triangle.
To shift the dough in a pastry bag with a nozzle.
And to transplant the profiteroles on a baking sheet with a Mat or baking paper. If no bag, then put just a teaspoon.
Bake in preheated to 180-190 degrees oven for 25-30 minutes. Then reduce the temperature to 160-170 degrees and bake another 10 minutes. When baking the first 20 minutes the oven do not open. Get a baking sheet. Profiteroles place on the grill and let them cool completely.
Eggplant wash, remove leaves and cut in half lengthwise. The flesh incision.
Kikkoman soy sauce (1 tsp) mix with vegetable oil until smooth. Garlic peel and cut into slices. Thyme finely to break up.
To coat the eggplant. Slits to insert garlic and thyme.
Roast eggplant in a preheated 180 degree oven until soft, approximately 25-30 minutes.
With a spoon clean out the pulp of an eggplant. To shift along with the garlic in the blender.
Pour soy sauce Kikkoman.
Blend until smooth. Allow to cool completely.
Soft beat butter until fluffy.
A portion to add cream cheese, beating well after each addition.
In whipped cream add the eggplant component parts and carefully whisk after each addition.
It turns out to be cream. Try and... a flight of fancy. You can add pepper if you need salt, add favorite spices or chop the greens. Mix well. If the cream turned out soft, then put it on 20 minutes in the refrigerator, shifting the bag with a nozzle. Cream need 1.5 servings, if you put it a lot.
The profiteroles cut the cap, fill half with cream and close the cap. Can be fed.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.