Petitchef

Profiteroles with egg salad filling

Appetizer
2 servings
25 min
20 min
Very Easy

Ingredients

Number of serving: 2
1/2 cup all purpose flour

1/2 tsp granulated white sugar

1/4 tsp salt

1/4 cup unsalted butter

1/2 cup water


egg salad filling

3 hard-boiled egg

1/4 cup mayonnaise

3 Tbsp chopped green onion

salt and pepper to taste

Preparation

  • Preheat oven to 200 C. Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
  • Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
  • Transfer mixture to a bowl and cool slightly, 2 to 3 minutes. Add eggs 1 at a time, beating well with an electric mixer after each addition.
  • Transfer warm mixture to pastry bag and pipe 12 mounds of dough 1 inch apart on baking sheet. Bake for 15 minutes and then reduce the oven temperature to 180 C.
  • Bake for a further 15 minutes until puffed and golden brown. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 10-15 minutes. Cool on sheet on a rack.
  • Carefully mix all ingredients. Split the pastry shells in half, fill the bottom halves of the shells with the egg salad filling and replace the top.





Rate this recipe:

Related recipes


Recipes

Related articles

Impress your friends with these St Patrick's day recipes!Impress your friends with these St Patrick's day recipes!Make your own Advent calendar with Petitchef !Make your own Advent calendar with Petitchef !

Daily Menu

Receive daily menu: