Crab Meat Profiteroles
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer
- 125 gr. / 4.5 oz. milk
- 125 gr. / 4.5 oz. water
- 110 gr. / 4 oz. butter
- Pinch of salt
- 1 tsp sugar
- 140 gr. / 5 oz. flour
- 250 gr. / 9 oz. egg (approximately 5 medium sized)
- 265 gr. / 9.5 oz. milk
- 1 tbsp olive oil
- 3 tbsp corn starch
- 2 tbsp mayonnaise
- 1 ½ to 2 tbsp. white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1 ½ tbsp ketchup
- 1 tbsp mustard
- 2 tbsp scotch
- 1 ½ tsp Worcestershire sauce
- ½ tbsp salt
- ⅔ cup cucumber, grated and drained from its water
- 100 gr. / 4 oz. crab meat, chopped
- 2 tsp finely chopped parsley
- 2 tsp finely chopped dill
- Preheat oven to 200° C / 400° F.
- In a pot add the milk, the water, the butter, salt and sugar.
- Place the pot in medium/high heat.
- When the batter starts to boil, throw the flour and whisk for about 1 minute.
- At this point the batter will gather around the whisker and away from the sides of the pot.
- Remove from heat and put it in the mixer.
- In low speed and with the paddle, mix the dough and add the eggs one by one letting them to be incorporated in the dough.
- Take a pan and cover it with parchment paper.
- With a piping bag make little balls with the choux dough in the shape of a walnut.
- Bake for 20 minutes or until they become golden brown on top.
- If you have a second batch for baking, make sure you lower the oven to 175° C / 350° F.
- Please do not open the oven while they are baking and use the conventional oven instead of the one with air.
- Take them out of the oven and let them dry for a while.
- If you plan to complete the recipe next day, just put them in a plastic bag and store them in the fridge.
- Otherwise, you can fill them after couple of hours.
- In a pot pour the milk and olive oil and sugar in medium heat.
- When it starts to boil throw the corn starch and whisk until a thick cream is formed.
- Remove from heat, put it in a bowl, cover it with a plastic wrap directly on top of it and in the fridge until it is cooled completely.
- Remove from the fridge and add all the rest of the ingredients except the crab, the cucumber, the parsley and the dill.
- Whisk to incorporate and then add the crab, the cucumber, the parsley and the dill.
- Mix gently.
- Take the profiteroles, cut them with a sharp knife and fill them with the crab salad.
- Serve them at room temperature or cold from the fridge.
Choux pastry adapted from Stelios Parliaros
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/crab-meat-profiteroles/
3.3.3070