This French custard buns.
Number of rolls: 24


• Water — 125 ml (1/2 cup)
• Butter — 50 g
• Wheat flour / s — 100 g
• Potato starch (1 tbsp. Spoon a small hill) — 20 g
• Eggs — 3 pcs.
• Hard cheese — 100 g
• Salt — a pinch

Filling №1:
• Hard cheese — 50 g
• Garlic — 2 cloves of small
• Mayonnaise — 3 tbsp. l.

Filling №2:
• «Salmon Natural» (liquid drained) — 1/2 jar (240 g)
• Curd cheese («cream bonjour») — 1/2 jar
• capelin roe («Santa Braemar», with salmon) — 1-2 tbsp. l.

1. Cheese grate.
2. Mix the flour and starch.
3. In a saucepan pour water, add a pinch of salt and butter, cut into small cubes, bring to a boil.
4. Pour in the boiling water and starch flour and quickly shovel Mix the dough lagged behind the walls of the pan. Remove the saucepan from the heat and stir a little to cool the dough.
5. Add one egg, each time carefully vymeshivaya batter until uniform and smooth.
6. When all the eggs are added and the dough is well mixed, add the grated cheese and mix it well with the test.
7. Heat oven to 220 * C.
8. podpylenny flour baking sheet lay out using a teaspoon or a pastry bag small bun the size of a walnut at a distance from each other.
9. Bake for 20 minutes to propeklis rolls and buns of steel zolotistymi.Gotovye leave briefly in the oven is off, by opening it. Ready-cooled rolls cut horizontally (not completely!) And filled with favorite filling or salad.
10. Part I of rolls filled with cheese, grated, mixed with crushed through a press garlic and mayonnaise. A second part of buns stuffed with canned salmon (drained fluid, and the fish mash with a fork), mixed with caviar capelin and curd cheese.
Bon Appetit!


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