Description
Snacks on bread - too easy, snack-profiteroles - all probably tried. But profiteroles with taste and aroma of custard bread Borodino - it is exclusive! I guarantee this appetizer will impress anyone at your holiday table. In a spicy filling - thin slices of boiled beets and a creamy mousse of smoked salmon. Despite the fact that you don't have to bake bread, the smell of freshly baked bread will remain in your home for a long time! This recipe, you will not find any on the website, nor even on the Internet))) Exclusive SCULLION. PY and TM Kikkoman!
Ingredients
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Butter
100 g
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Water
200 ml
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Malt
2 Tbsp
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Flour
200 g
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Chicken egg
4 piece
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Soy sauce
50 ml
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Coriander
1 tsp
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Butter
150 g
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Salmon
150 g
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Cheese
50 g
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Sour cream
100 g
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Soy sauce
1 tsp
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Beets
1 piece
Cooking
In a saucepan, chop the butter, pour water, soy sauce, pour the malt and coriander. I recommend soy wok sauce Kikkoman. He sweetie, what you need for this test! Bring to a boil.
When the butter has melted, add all the flour at once. Knead well several minutes. The dough should fall from the walls of the pan.
Put the dough in a container for whisking, allow to cool slightly, 5-10 minutes.
One can enter eggs, each time knead the dough until smooth.
Here is the dough should have a smooth, dense, holds its shape well. Preheat the oven to 200 C.
A teaspoon or using a pastry bag to piclogite the dough on a baking sheet with balls of small size - about 4 cm in diameter. Leave sufficient distance between the profiteroles - pastry rises.
Sprinkle the cakes with a spray bottle with water and sprinkle with coriander.
The oven should be well heated, reduce heat to 180 C and bake the profiteroles for 30 minutes, the door in the baking process is not open! Ready to get cakes and allow to cool completely.
For the mousse put all the ingredients in a chopper or blender,
Grind until smooth.
Beets cut into thin slices.
Cut the profiteroles and fill with the mousse and beets. I liked the mousse sprinkle on chopped scallions, but that's not for everybody. Each cake is enough one teaspoon of the mousse. Before serving keep the profiteroles in the fridge. Output - 30 small cakes. Bon appetit!
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