Profitroli with cheese filling and trout

Method

1. 01

   Put the butter in the pan, pour water and milk, throw a pinch of salt and bring it all to a boil. Pour flour into the pan and mix it very quickly. Turn the fire down. Keep on interfering. The dough should move away from the pan walls. This usually takes only 1 minute. Put the hot dough in a bowl and leave it to cool (for about 10 minutes).

2. 02

   Enter one egg and mix well each time. The custard dough should be uniform and shiny.

3. 03

   Lay the dough in circles on a vegetable oil-lubricated batter with a confectionery syringe (or lay out small balls with a teaspoon).

4. 04

   When baking the profitrols oven can not be opened. Bake in an oven heated to 200 ° C for 7-10 minutes. Then lower the temperature to 180 degrees and bake for another 20 minutes, make sure they do not burn, but dry. When the profitrols are up and well-roared, turn off the oven and leave them for another 10 minutes in the oven off to dry. If your oven is weak, adjust the baking time.

5. 05

   Prepare the filling. In the cream cheese, squeeze the garlic through the press and add the sliced dill. Stir it well.

6. 06

   Cut the tops off the cold pits.

7. 07

   Fill the profitrols with cheese filling.

8. 08

   Place pieces of trout on top and decorate with dill twigs.