Choux rings with fish paste
107 45 минут 12 порции
Delicate and airy choux pastry with a pate of fish, prunes and cheese.
Ingredients for Choux rings with fish paste
- Water - 200 ml
- Butter - 100 g
- Flour - 1 Cup.
- Chicken egg - 2 PCs
- Fish fillets - 250 g
- Soy sauce - 0.5 tsp.
- Prunes - 5 PCs
- Cheese - 4 tbsp
- Mayonnaise - 1 tsp.
- Green onions - 3 tbsp.
Step by step instruction of cooking Choux rings with fish paste
Prepare the choux dough. In a pan pour water and add butter a little. When the oil is completely dissolved and the mass is homogeneous, then pour all the flour and quickly stir. Stir until then, until the dough begins to lag behind the walls of the pot. The pan remove from heat and allow dough to cool slightly. Then one by one add eggs and mix with a mixer.
Using a pastry bag spread the dough on the baking sheet in the form of rings.
Put the pan in the oven. Bake at 200 degrees for about 30 minutes. Ready to cool the custard.
Fish fillet boil until tender. Cool and mash with a spoon to make a paste.
Prunes are finely chopped and combine with fish.
Grate cheese on a fine grater and add to the pate. Mix well, add Kikkoman soy sauce and mayonnaise. Mix well.
From pate makes the balls. Put in a ring and presses. Around pate sprinkle with chopped green onion and decorate with cherries.
Served to the table.