Savory Profiteroles

Savory profiteroles are a tasty version ideal for appetizers or quality finger food. Here’s how to prepare them:

Ingredients

• 125 ml of water
• 50 g of butter
• A pinch of salt
• 75 g of flour
• 2-3 eggs (depending on their size and the flour’s absorption)
• 100 g of grated cheese (Parmesan, Pecorino or a mix according to taste)
• For the filling: cream cheese, cooked ham, smoked salmon, mushroom cream, pesto, or any other ingredient you prefer.

Preparation

1. Preheat the oven to 200 °C.
2. In a saucepan, bring the water to a boil with butter and a pinch of salt.
3. Remove the pan from the heat and pour in the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. Put the pan back on the heat and “dry” the dough for a couple of minutes, stirring continuously.
5. Remove from the heat and let cool for a few minutes.
6. Incorporate the eggs one at a time, mixing well until a smooth and homogeneous mixture is obtained (not all the eggs may be necessary).
7. Add the grated cheese and mix until it is well distributed in the mixture.
8. Transfer the mixture to a piping bag with a smooth nozzle and form small mounds on a baking tray lined with parchment paper.
9. Bake in the oven for about 20-25 minutes or until they are puffed up and golden. Do not open the oven during cooking to prevent them from deflating.
10. Once cooked, turn off the oven and leave the choux pastries inside with the door ajar to let them “dry out” and to prevent them from deflating with the change in temperature.
11. Once cool, fill them with your chosen filling using a piping bag.

Curiosity

Profiteroles, or choux pastries, originated in France but are also greatly appreciated in Italian cuisine, especially in the form of small savory bites paired with a good glass of wine. Their outer crispness and inner softness make them irresistible in every variant.