Choux pastry for profiteroles

Profiteroles are small custard cakes. They can be made with different fillings (both sweet and savory). Today I cooked profiteroles with fish salad. It was a hearty snack.

I always make dough for eclairs on water, but here's the dough for profiteroles - with milk. It seems to me that in milk they turn out softer and more tender.

Prepare products for custard dough for profiteroles.

Pour the milk into a saucepan and cut the butter into pieces, add a pinch of salt.

Put on the stove and wait until the oil is completely dissolved.

Pour in the flour and mix immediately with a spatula. Until a uniform ball is formed.

Remove saucepan from stove.

Transfer the dough to a bowl and let cool.

Crack one egg and beat.

Whisking continuously, add the second egg.

Beat the dough until a smooth smooth consistency.

Transfer the dough into a bag with a nozzle.

Place the custard dough for profiteroles on a baking sheet lined with a mat or baking paper.

Bake profiteroles at 180 degrees for 30 minutes. Do not open the oven door earlier.

While the profiteroles are cooling, prepare the salad filling.

Finely chop the fish. Peel the egg and potatoes.

Add the grated egg to the fish.

And grated potatoes.

Add cheese and spices. Mix.

Divide profiteroles in half. Put a spoonful of the filling on one half and cover with the other half on top.

Do this with all profiteroles.

Enjoy your meal.