Description
Delicious, lush, delicate potato gratin cake with an unusual stuffed profiteroles with meat. Smooth taste cake of mashed potatoes will delight the youngest members of the family. When you take out of the oven, like a cake, and taste - potato casserole. Serve as a side dish or main dish.
Ingredients
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Water
250 ml
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Butter
60 g
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Chicken egg
4 piece
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Flour
120 g
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Salt
1 g
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Beef
300 g
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Onion
1 piece
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Bread
1 slice
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Potatoes
2 kg
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Milk
150 ml
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Chicken egg
3 piece
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Semolina
2 Tbsp
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Salt
-
Butter
50 g
Cooking
Prepare choux pastry. Water with oil and salt, bring to the boil, add the flour and making dough. Slightly cooled, add eggs.
Bake the profiteroles at 220*for 15 minutes, then 15 minutes at 190*
Prepare the filling. Meat with onions and soaked bread, mince, stir.
Fill all the profiteroles, making the middle section.
Spread on a baking tray and bake at 180* for 15 min.
Boil potatoes, drain off all the water, mash.
Add boiling milk and beat with a mixer 10 min. cooled a Little.
Add the semolina SEMOLINA.
Add eggs and whisk again.
At the bottom of the ring distribute the potato mixture.
Spread a layer of profiteroles stuffed with meat.
Cover with a layer of potato pulp.
Another layer of profiteroles and potato pulp. Bake at 200* for 20 min.
Remove the ring.
Decorate the sides of the potato mixture from the pastry bag and nozzle.
Decorate the surface.
Bake for 15-20 min the Temperature depends on the expected result. If you want a crispy surface at 220*. I baked it at 180 without color change.
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