Profiteroles with salmon cream cheese filling. Well, they disappeared from the table very quickly.
Add 1 g of xanthan gum to 40 g of rice flour and mix.
Pour 100 g of water into the pot, and add 20 g of butter and salt. Boil it.
Add the flour mixed with xanthan gum to the boiled water, mix, and heat while stirring until the excess water has evaporated and the mass becomes homogeneous and shiny ( ~1-2 minutes).
Remove the pot and cool the mass a little. Add the egg and beat.
Put the dough in a pastry bag and squeeze out round-shaped balls on a baking sheet.
Place in the oven, preheated to 180 ° C, and bake for ~ 20-25 minutes. Depends on your oven - the color should become a soft brownish.
Prepare the filling - whisk the salmon with fresh Ricotta cheese and dill.
Stuff the profiteroles with salmon cream cheese. I also added caviar.
Nutritional value is stated without caviar.
Finished product weight 222
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
