Recipe: Julienne profiteroles step by step with pictures | Handy.Recipes

Julienne profiteroles

Cooked julienne profiteroles

Time to cook: 60 minutes

Nutritional Value

The holidays are almost here, and you want to cook something tasty. Julienne is a creamy, mushroomy dish, very tasty and you can serve it not only in a cocotte, buns, but also in profiteroles. It turns out very festive and unusual.

Author of the recipe

Ingredients for julienne profiteroles:


  • Butter - 200 g
  • Water - 0.5 l
  • Wheat flour / Flour - 250 g
  • Chicken egg - 5 pcs
  • Salt (pinches)


  • Mushrooms - 600 g
  • Cream (20-30%) - 300 ml
  • Onions - 1 pc
  • Cream cheese (any cream cheese) - 100 g
  • Salt

How to cook julienne profiteroles step by step with photos

First make the profiteroles: Pour water in a pan, add the butter and heat through. The butter has to melt completely. Pour the flour into the hot water and butter and knead well until smooth. Remove from heat and transfer to another bowl. Allow to cool.

Knead eggs into the dough, one at a time. After each egg, knead the dough well until homogeneous.

The result should be a dough similar to thick melted ice cream.

Drop the dough portion by portion onto a baking tray lined with baking paper. (in this case, Teflon rugs are used)

Bake in a preheated oven at 200 degrees for 20-25 minutes. Open the oven ajar 1 to 2 minutes before serving, then poke the profiteroles with a toothpick to release the steam. Then finish baking until soft.

The choice of mushrooms for julienne is quite various. It can be white, aspen mushrooms, bearberry, butter mushrooms, champignons, beech mushrooms. In this case - a frozen mixture of mushrooms: ceps, wild boletuses and masliks. Chop onions finely. Grate cheese on a coarse grater.

Fry onion in vegetable oil until golden brown. Sauté the onions. Add mushrooms. Once the liquid has evaporated from the mushrooms, fry a little and season lightly.

Add cream to the pan with the mushrooms.

Stir until thick. Season with salt and pepper to taste. Set aside to let the julienne cool slightly and thicken.

While julienne is cooling you need to prepare containers. It can be cocotte, buns, profiteroles...

Fill the julienne containers with grated cheese.

Put it in an oven heated to 250 degrees for about five minutes. The cheese should melt.


Nutritional Value:

Whole Dish:
4156.7 Calories
92.3 g
323.2 g
219.9 g
179.9 Calories
4 g
14 g
9.5 g

Salt, Flour, Wheat Flour, Eggs, Water, Mushrooms, Soft Cheese, Creamy Onions, Additives, Additives with mushrooms, Creamy Mushroom

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