Tasty savory stuffed cream puffs, are you wondering how to fill them for the Christmas holidays? With this appetizer of Christmas profiteroles stuffed with mascarpone, cooked ham, salami, anchovy paste, herbs, and nuts you will make a great impression on Christmas Eve and New Year’s Eve. These are delicious balls of choux pastry (or cream puff pastry) that can be used both in sweet and savory versions, great for making many imaginative Christmas recipes.
To make these cute savory cream puffs you’ll need few basic ingredients and lots of imagination, then just fill with a piping bag, decorate by alternating cold cuts, nuts, flavored herbs and you’re done! Actually no… to make the dish even more festive, have fun sticking cheese stars and points with a toothpick, only now is the dish ready to be served. Happy holidays to everyone!
TRY ALSO THESE CHRISTMAS APPETIZERS:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for savory stuffed cream puffs
Yields about 12 cream puffs.
- 12 cream puffs (already made)
- 9 oz mascarpone
- 1 slice cooked ham
- A few slices salami
- to taste anchovy paste
- 1 bunch parsley
- A few leaves fennel
- A few walnut halves
- to taste chopped pistachios
- to taste salt
- to taste pepper
- Mild cheese
- to taste poppy seeds
- to taste paprika
Tools
- Piping bag
- Toothpicks
- Star mold
- Chopping blender
Recipe: savory stuffed cream puffs
Get ready-made cream puffs or follow my recipe to prepare them at home.
In a bowl, soften the mascarpone with a spoon, adding a pinch of salt and pepper.
Prepare the anchovy paste, walnut halves, parsley, cooked ham, and salami.
Divide the mascarpone into 4 equal parts: leave one part white, blend another part with the cooked ham in a blender (set aside a few small pieces for the final decoration), blend another with the anchovy paste, and the last one with parsley. This way, you will obtain four fillings for the cream puffs.
Now prepare the decoration to secure the cream puffs: cut the cheese into slices one inch thick and with small Christmas molds (stars, points, etc.) cut out the shapes that you will insert on the top of the toothpicks.
Sprinkle half the decorations with poppy seeds and the other half with paprika.
Carefully cut off the top caps of all the cream puffs, transfer the mascarpone creams into four different piping bags with star tips and fill the balls by alternating the various fillings (in the absence of a piping bag you can always manage with a spoon).
Replace the cap by gently placing it on top of the filling and secure everything with the toothpick previously prepared with the cheese stars and points.
Finish decorating the cream puffs creatively with slices of salami, walnut halves, fennel sprigs, whole cooked ham, and chopped nuts as desired.
Simple, right? Look at this colorful and cheerful dish, your guests will surely be amazed to see these savory stuffed cream puffs.
Storage and advice
Storage: the savory cream puffs can be stored already filled in the refrigerator for 1-2 days at most.
Advice: you can replace the mascarpone with fresh spreadable cheese.
If you don’t have a piping bag, you can fill the cream puffs with a spoon, although they will be less scenic.
