Buckwheat Profiteroles (for Soup)

by Editorial Staff

Serving the first course, especially the broth, will noticeably benefit if you offer unsweetened profiteroles without filling instead of bread. This time we will cook choux pastry in vegetable oil and buckwheat flour.

Servings: 4

Cook: 35 minutes


  • Egg – 1 pc.
  • Water – 100 ml
  • Vegetable oil – 1 tbsp
  • Buckwheat flour – 45 g
  • Salt – 1/4 teaspoon


  1. Sift flour (45 g is about 2 tablespoons) through a fine sieve.
  2. Pour water and vegetable oil into a saucepan with a thick bottom. Add salt.
    Bring the mixture to a boil over medium heat.
  3. Stir in the buckwheat flour. Without stopping stirring, keep the dough on fire for about a minute.
    The dough should be smooth, smooth and without lumps.
    Remove the dough from heat and, while stirring, cool until warm.
  4. Break an egg into a saucepan of choux pastry.
  5. Stir the dough until smooth.
  6. Turn on the oven, set the temperature to 180 degrees.
    Line a baking sheet with baking paper.
    Using a pastry syringe, deposit the dough at a distance of 1-2 centimeters from each other.
    If you do not have a syringe, you can use a plastic bag with a cut off corner, or you can spread the dough using a regular spoon, immersing it in cold water before each subsequent portion of the dough.
  7. Place the baking sheet in an oven preheated to 180 degrees and bake the profiteroles for 15-20 minutes, until tender. Do not open the oven for the first 10 minutes.
    Remove the profiteroles from the oven and cool.

Buckwheat profiteroles are ready for the soup.
Bon Appetit!

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