The three cheese on a small grater

Mix the sifted flour and starch

In a saucepan pour water, add diced butter, put on fire and bring to a boil.

Add flour and starch, mix thoroughly, remove from heat. While stirring, cooled the dough.

Trying to drive in the dough eggs one by one, after each yatsa thoroughly kneaded.

Add cheese, stir. The dough is ready.

Cover the baking tray with baking paper and planted rolls the confectionery syringe or a spoon the size of a walnut at a distance from each other, as they greatly increase in volume. At this stage, I happened to have two troubles. It turned out that I had no baking paper and piping bag, which I laid out a nice smooth buns fell apart in my hands! : ( Put the buns in a preheated oven at 220 degrees for 20-25 minutes. Leave to cool in the oven with the door open.

While rolls bake, make the filling. Mix Parmesan, grated on a fine grater cucumber, finely diced, garlic, passed through the press. Add the mayonnaise. The stuffing is ready.

For the second filling, mix the diced trout and cream cheese.

Get the buns out of the oven. Fully cooled you can fill the stuffing. Cut the profiterole longwise and lay the stuffing. Burger is ready!