The SAVORY PROFITEROLES is the tasty, highly impressive savory variant of the dessert of the same name. It’s perfect to serve as an appetizer before a lunch or dinner, as a delicious finger food at a buffet or to open a special meal. For the filling I used spreadable fresh cheese and smoked salmon, but you can let your imagination run wild. By replacing the salmon with cold cuts, the fresh cheese with Philadelphia, robiola, various fondues, or for a vegetarian filling use already cooked vegetables.
A tip: if you want to amaze your guests, prepare many different fillings — once served, it will be up to them to taste and guess the flavors!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1 cup + 1 tbsp water
- 4 tbsp (1/4 cup) butter
- 1 pinch salt
- 1 1/4 cups 00 flour (all-purpose flour)
- 4 eggs (medium, at room temperature)
- 12 oz (1 1/2 cups) spreadable fresh cheese (cream cheese)
- 5 oz smoked salmon
- 9 oz (1 cup) spreadable fresh cheese (cream cheese)
- 1 bunch dill
- to taste salt
- to taste black pepper
- pink peppercorns (or pomegranate arils)
WHAT YOU’LL NEED FOR THE SAVORY PROFITEROLES
- 1 Pot
- 1 Bowl
- 2 Small bowls
- 1 Wooden spoon
- Parchment paper
- 1 Baking sheet
- 1 Piping bag
PREPARATION OF SAVORY PROFITEROLES
The preparation of the SAVORY PROFITEROLES is very easy and quick.
To make these delicious savory profiteroles, start by preparing the choux pastry. Pour the water, the butter and a pinch of salt into a pot.
As soon as the water begins to boil, remove from the heat and add the flour, stirring vigorously.
When the flour has been incorporated into the dough, return the pot to the heat and stir the mixture until it pulls away from the sides and is nicely firm.Take the mixture off the heat, let it cool slightly and add the eggs one at a time, waiting for the first egg to be fully incorporated before adding the next.
The final dough should have the consistency of a pastry cream. If necessary, add a little more beaten egg until you reach the desired consistency.Put the dough into a piping bag, line a baking sheet with parchment paper and pipe small choux puffs about the size of a walnut. With a wet finger, press down any peaks that form.
Bake the choux puffs in a preheated, static oven at 374°F for about 25 minutes.
Take your choux puffs out of the oven and let them cool completely. Once cold, they’ll be ready to fill.In a bowl, mix the spreadable fresh cheese with the smoked salmon cut into very small pieces or chopped in a food processor. Work everything until you have a homogeneous mixture.
Then put the mixture into a decorating syringe or into a piping bag.
Make a small hole in the bottom of each choux using the tip of a knife and fill it with the cream. It’s important not to overfill to avoid the filling overflowing from the choux.
Arrange the filled choux on a plate forming a pine-cone shaped profiteroles. To keep them in place, secure them with a little cream.Place the spreadable fresh cheese, chopped dill, a pinch of salt and a grating of black pepper in a bowl. Mix until you obtain a firm, homogeneous cream.
Put the cream in a piping bag fitted with a star tip and decorate the profiteroles with many rosettes of cream to fill the gaps between the choux. Finish your savory profiteroles with little sprigs of dill and pink peppercorns or pomegranate arils.
STORAGE
The savory profiteroles can be stored in the refrigerator covered with plastic wrap or in an airtight container for up to 1 day; freezing is not recommended.
