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Snack profiteroles with unsweetened filling

Savory profiteroles with a salty filling

A wonderful appetizer for a party at home or a buffet. These profiteroles look striking and taste excellent. Don't deny yourself the pleasure of trying this terrific little appetizer!

sharlis

Recipe author

Snack profiteroles with unsweetened filling

Composition / ingredients

Servings:

Butter

100

Water

250

Flour

150

Salt (1 pinch)

Eggs (4-5 depends on egg size)

Processed cheese (spreadable)

400

Salmon (lightly salted)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 12 g

Fats 53 % 23 g

Carbohydrates 19 % 8 g

237 kcal

GI: 11 / 0 / 89

Cooking method

Cooking time: 45 min

Step 1:

Make the choux pastry. Pour the water into a saucepan, add the butter and a pinch of salt. Set it over high heat and wait for it to boil. The butter should melt completely. As soon as the liquid boils, take the pan off the heat, but leave the burner on.
Step 2:

Dump all the pre-sifted flour into the pan at once, in one go.
Step 3:

Quickly stir the dough together with a spoon, working out any flour lumps as you go. The dough should pull cleanly away from the sides of the pan.
Step 4:

Return the pan with the dough to the stove and turn the heat down to its lowest setting. Dry the dough out, stirring, for 1 to 2 minutes. It should gather into a ball and start leaving a film of flour on the bottom of the pan. Take the pan off the heat and let it cool for 2 minutes.
Step 5:

Crack the eggs into a separate bowl.
Step 6:

Add one egg to the cooled dough first and beat it in vigorously with a spoon or a mixer fitted with a dough hook. Once the egg is fully worked into the dough, keep going.
Step 7:

Add the remaining eggs one at a time, working each one in the same way. Four large eggs were enough for me. If you're using smaller eggs, whisk one more egg separately, add half of it to the dough, and finish kneading.
Step 8:

You should end up with a stretchy dough that slowly slides off the spoon.
Step 9:

Line a baking sheet with parchment, grease it with butter, and dust it lightly with flour. Using a tablespoon or dessert spoon, drop the dough into tall round mounds spaced a little apart. You can use a piping bag instead. I fit 9 on a sheet at a time (spooned out with a tablespoon), then did another batch the same size.
Step 10:

Put the baking sheet in the oven at 375°F (190°C) for 30 to 35 minutes. Don't open the oven door for the first 20 minutes. The profiteroles should rise well, brown, and bake through inside — that way they won't collapse. Bake the second batch.
Step 11:

For the filling I used trimmings of lightly salted salmon. Chop the fish and mix it with the processed cheese. Instead of processed cheese, you can use a soft cheese like mascarpone.
Step 12:

Slit the baked profiteroles slightly in the middle or near the top and fill them with the filling using a spoon or a piping bag fitted with a suitable tip. Tuck in a sprig of herbs to garnish.