Description
On the festive table is very convenient snacks "one bite". Here is an option I today decided to offer. Profiteroles choux pastry with meat mousse and mousse of seafood. In the center of the serving dish, so it really was new year's eve, you can put conditional "Christmas wreath".
Ingredients
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Chicken egg
5 piece
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Flour
150 g
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Milk
125 ml
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Water
125 ml
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Butter
100 g
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Salt
-
Ham
150 g
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Seafood
150 g
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Soft cheese
100 g
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Quail egg
8 piece
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Mayonnaise
75 g
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Yogurt
75 g
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Greens
1 coup
Cooking
To prepare the choux pastry we need these products.
Milk and water mix in a saucepan, add 100g. butter, to boil. Immediately omit all the flour and quickly knead the dough. Reduce the heat to low and knead until then, until all the dough is collected in one lump and will not fall from the bottom and sides of skillet.
The dough to cool to about 70 degrees. With and start incorporating the eggs one by one, vimosewa each time the dough until then, until all the egg is absorbed into the dough. Here is an embarrassing moment... the Dough should feel when it's ready. Will not report to the eggs, the dough will be heavy and will not rise. If you shift the eggs, it is liquid and will flow away, will not keep shape. For example, I didn't have 4 pieces, as I photographed, I had one more thing to add. The dough should slide with a wooden spatula slowly, a wide band.
I got that kind of dough, which was fine by me. We spread our dough in a bag with a notched cone and otkryvaem small buns. In the middle will make one big ring for a Christmas wreath.
And the intuition did not deceive me, because the rolls turned out neat, all went smoothly and none opal. And what you want))) by the Way, I want to say that these rolls I still have, tomorrow I will make my own whipped cream.
Well, now prepare products from which we will be making the stuffing for our profiteroles.
Ham and seafood need to separately pass through a meat grinder or chop other convenient for you way. Add to each filling of 50g. cheese ricotta.
Mix mayonnaise mixed with yoghurt. This will be the filling for our mousses.
Oh, I forgot to say, don't forget to miss with the meat and greens. The finished rolls need to be cut off the lid, put in the middle the filling of mousse and place on top of the cut cover. Profiterole with seafood need to decorate the top with shrimp. and with meat mousse, leaves of parsley and currant berry.
Take a large dish and lay the finished profiteroles on lettuce leaves. In the middle put the "Christmas wreath", and around put in a a number of our small profitroli.
With big ring cut the top, put the meat mousse and cover top cut cap. Garnish with sprigs of dill, imitating tree branches. Decorate with colorful berries and a large bow of roasted pepper.
So you can see it, what I got, I removed the salad leaves)))
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