Savory Profiteroles with Gruyère cream

Savory Profiteroles with Gruyère cream are an excellent choice for a refined appetizer or classy finger food. Here’s how to prepare this delight:

Ingredients

• 80 g of butter
• 250 ml of water
• A pinch of salt
• 150 g of flour
• 4 medium eggs
• 100 g of grated Gruyère cheese (plus extra for garnishing)
• 250 ml of milk
• 2 tablespoons of flour
• 2 tablespoons of butter
• Nutmeg to taste
• Salt and pepper to taste

Preparation

1. Prepare the choux pastry: in a saucepan, bring the water with butter and a pinch of salt to a boil. Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until you have a homogeneous mixture that comes away from the sides.
2. Put the saucepan back on the heat and dry the dough for a few minutes, stirring constantly.
3. Transfer the dough to a bowl and let it cool for a few minutes. Then add the eggs one at a time, incorporating each one well before adding the next.
4. When the dough is glossy and homogenous, add half of the grated Gruyère cheese and mix.
5. Preheat the oven to 200 °C.
6. Transfer the dough into a piping bag and form small balls on a baking tray lined with parchment paper. Space the chouquettes well as they will grow during cooking.
7. Bake for about 20-25 minutes or until the chouquettes are puffed and golden. Do not open the oven during cooking to prevent them from deflating. Let them cool on a rack.

For the Gruyère cream:

1. Prepare a béchamel: in a saucepan, melt the butter and add the flour, stirring well. Cook for a couple of minutes.
2. Gradually add the milk, stirring constantly to avoid lumps.
3. Bring the béchamel to a boil and let it thicken for a few minutes, still stirring. You should have a rather thick cream.
4. Remove from the heat, add the remaining grated Gruyère, a pinch of nutmeg, and adjust with salt and pepper. Stir until the cheese has completely melted.

To assemble the profiteroles:

1. Make a small hole at the base of each chouquette, or cut the top to create a lid.
2. Fill them with the Gruyère cream using a piping bag.
3. Sprinkle with a bit of grated Gruyère and, if you like, put them back in the oven for a few minutes to brown the top.

Serve your savory profiteroles warm or at room temperature.

Curiosity

Profiteroles are of French origin and typically sweet, filled with whipped cream, custard, or ice cream and covered in chocolate. The savory version with Gruyère cream offers a surprisingly tasty contrast that will surely win over the taste buds of your guests.