Making Savoury Profiteroles

Savory profiteroles are a delightful twist on the classic French pastry typically filled with sweet cream. In this version, the choux pastry is filled with a savory filling, such as a creamy cheese or herbed mousse, making them perfect for appetizers, party snacks, or a unique addition to a meal. I would also try them as a garnish, like floating islands in consomme because it adds an extra sophisticated dimension. This recipe yields 10 savory profiteroles, offering a flavorful and elegant bite-sized treat.

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Ingredients:

For the Choux Pastry:

• Water – 125 ml (1/2 cup)
• Butter – 50 grams (1/4 cup)
• Salt – 1/4 teaspoon
• All-Purpose Flour – 75 grams (1/2 cup)
• Eggs – 2 large, at room temperature
• Grated Parmesan Cheese – 2 tablespoons (optional, for added flavor)

For the Savory Filling:

• Cream Cheese – 150 grams (about 5 ounces), softened
• Heavy Cream – 2 tablespoons
• Fresh Chives – 1 tablespoon, finely chopped
• Fresh Dill or Parsley – 1 tablespoon, finely chopped
• Garlic Powder – 1/2 teaspoon
• Salt and Pepper – to taste
• Smoked Salmon – 50 grams (optional, for a more luxurious filling)

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Equipment Needed:

• Saucepan: For making the choux pastry.
• Wooden Spoon: For mixing the dough.
• Baking Sheet: For baking the profiteroles.
• Parchment Paper or Silicone Baking Mat: To line the baking sheet.
• Mixing Bowl: For preparing the filling.
• Electric Mixer or Whisk: To blend the filling.
• Piping Bag with Round Tip: For piping the choux pastry and filling the profiteroles.
• Knife or Skewer: For making a small hole in the profiteroles to fill them.
• Measuring Cups and Spoons: For accurate measurement of ingredients.

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Nutritional Information (per profiterole):

• Calories: 160 kcal
• Protein: 4 grams
• Carbohydrates: 7 grams
• Sugars: 1 gram
• Fat: 13 grams
• Saturated Fat: 7 grams
• Cholesterol: 65 mg
• Fiber: 0.5 grams
• Sodium: 200 mg

(These values are approximate and can vary based on specific ingredients and brands used.)

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Preparation Time:

• Preparation: 30 minutes
• Cooking Time: 25 minutes
• Cooling Time: 20 minutes
• Total Time: Approximately 1 hour 15 minutes

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Preparation and Cooking Instructions:

1. Prepare the Choux Pastry:

• Preheat the Oven:
  • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat.
• Boil Water, Butter, and Salt:
  • In a medium saucepan, combine 125 ml of water, 50 grams of butter, and 1/4 teaspoon of salt. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the butter is fully melted.
• Add Flour:
  • Once the mixture is boiling, remove the saucepan from the heat. Immediately add 75 grams of all-purpose flour to the pan and stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan. This should take about 1-2 minutes.
• Cool the Dough Slightly:
  • Allow the dough to cool for 2-3 minutes to avoid cooking the eggs prematurely.
• Incorporate the Eggs:
  • Add the eggs, one at a time, to the dough, stirring well after each addition until the dough is smooth and glossy. The dough should be thick but pipeable.
• Optional Parmesan Addition:
  • For added savory flavor, stir in 2 tablespoons of grated Parmesan cheese into the dough at this stage.

2. Pipe and Bake the Profiteroles:

• Pipe the Dough:
  • Transfer the choux dough into a piping bag fitted with a round tip. Pipe 10 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Each mound should be about 1.5 inches in diameter.
• Bake:
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the profiteroles are puffed up and golden brown. Do not open the oven door during baking, as this can cause the profiteroles to deflate.
• Cool the Profiteroles:
  • Once baked, remove the profiteroles from the oven and let them cool on a wire rack. Use a knife or skewer to poke a small hole in the bottom or side of each profiterole to release steam. This helps keep the inside dry and ready for filling.

3. Make the Savory Filling:

• Prepare the Cream Cheese Mixture:
  • In a mixing bowl, combine 150 grams of softened cream cheese with 2 tablespoons of heavy cream. Use an electric mixer or whisk to blend until smooth and creamy.
• Add Herbs and Seasoning:
  • Stir in 1 tablespoon of finely chopped chives, 1 tablespoon of finely chopped dill or parsley, and 1/2 teaspoon of garlic powder. Season with salt and pepper to taste.
• Optional Smoked Salmon Addition:
  • For a more luxurious filling, finely chop 50 grams of smoked salmon and fold it into the cream cheese mixture.

4. Fill the Profiteroles:

• Pipe the Filling:
  • Transfer the savory filling to a piping bag fitted with a small round tip. Insert the tip into the hole you made in each profiterole and fill them with the savory cream cheese mixture until they feel heavy. Be careful not to overfill.

5. Serve the Savory Profiteroles:

• Presentation:
  • Arrange the filled profiteroles on a serving platter. You can garnish them with extra chopped herbs or a small slice of smoked salmon for an elegant touch.
• Serve Immediately:
  • Savory profiteroles are best served fresh. They make a delightful appetizer, perfect for parties or as part of a light meal.

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Tips for Success:

• Choux Dough Consistency: The dough should be thick enough to hold its shape when piped but still smooth and glossy. If the dough is too runny, the profiteroles won’t puff up properly.
• Baking Time: Ensure that the profiteroles are baked until golden brown. Undercooked profiteroles can collapse as they cool.
• Filling Variations: The savory filling can be customized with different ingredients, such as goat cheese, ricotta, or even a spiced hummus. Adjust the herbs and seasoning to your taste.
• Storage: If you need to make the profiteroles ahead of time, store the baked choux buns unfilled in an airtight container at room temperature for up to 2 days. Fill them just before serving to maintain their crisp texture.

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Serving Suggestions:

• Accompaniments: Serve these savory profiteroles as part of a canapé selection or with a light salad. They also pair well with a glass of sparkling wine.
• Garnishes: For added flavor and visual appeal, consider topping the filled profiteroles with a sprinkle of paprika, a dash of lemon zest, or a drizzle of balsamic reduction.

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Variations:

• Herb and Cheese Profiteroles: Incorporate finely grated cheddar or Gruyère cheese into the choux dough for a cheesy twist. You can also add finely chopped fresh herbs like rosemary or thyme to the dough for extra flavor.
• Spicy Profiteroles: Add a pinch of cayenne pepper or smoked paprika to the cream cheese filling for a bit of heat.

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These savory profiteroles offer a delightful contrast to their sweet counterparts, making them a versatile addition to any meal. Whether served as an appetizer or a light snack, their crispy shell and creamy, flavorful filling are sure to impress. Enjoy these elegant bites fresh for the best experience!