Profiteroles with Cream Cheese and Red Fish
Beautiful, original, and delicious for the festive table! Profiteroles with cream cheese and red fish are a lovely appetizer made from choux pastry with a delicate creamy filling. They are simple to prepare yet look impressive and festive. A perfect way to diversify the menu of any celebration or buffet.
Updated : 26 August, 2025
Easy
About 30 min.
Ingredients
Profiteroles
2
Eggs
125 milliliters
Milk
0.25 teaspoon
Salt
50 grams
Butter
75 grams
Wheat flour
Filling
300 grams
Curd cheese
140 grams
Salmon fish
2 tablespoon
Cream
5 grams
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the necessary ingredients for choux pastry. Take the eggs out of the refrigerator in advance so they reach room temperature. Sift the flour to remove impurities and enrich with oxygen.
Step 2
In a small heavy-bottom saucepan, combine milk, butter, and salt. Place on the stove and heat over moderately high heat, stirring.
Step 3
The butter must completely melt and the mixture should come to a boil. Reduce heat to medium.
Step 4
Once boiling, add all the flour at once. Quickly and vigorously mix the flour into the dough until smooth and it begins to pull away from the sides and bottom of the pan. Keep stirring over low heat for 1-2 minutes to cook the flour well. Remove from heat.
Step 5
Cool the dough. You may transfer it to another bowl to speed up cooling. Once slightly warm, beat in one egg. Mix well with a wooden spatula. Add the next egg only after the first is fully incorporated.
Step 6
The dough should be smooth, elastic, and homogeneous, slowly sliding off the spatula in a wedge shape.
Step 7
Place the dough in a piping bag with a closed star nozzle. Pipe choux mounds onto a parchment-lined baking sheet, leaving space between. Alternatively, spoon them into round shapes.
Step 8
Bake in a preheated oven at 350 °F (180 °C) for about 30 minutes. Do not open the oven, or the profiteroles may collapse. They should rise and turn golden brown. Adjust time based on your oven. Cool the profiteroles.
Step 9
Prepare the filling. Use any lightly salted red fish (e.g., salmon).
Step 10
Dice the fish finely. If desired, puree with an immersion blender for a paste-like consistency.
Step 11
Wash and dry dill, remove thick stems, and chop finely.
Step 12
Mix cream cheese with the red fish.
Step 13
Add the chopped dill. To thin the filling slightly, add 1-2 tbsp of cream.
Step 14
Slice off the tops of each profiterole.
Step 15
Place the filling into a piping bag with a closed star nozzle. Fill the lower halves of the profiteroles.
Step 16
Cover with the tops like lids. Repeat with the remaining profiteroles.
Step 17
Chill slightly or serve immediately, garnished with fresh herbs. Enjoy!