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Savory Profiteroles with Parmesan Cream

17/11/2023

The savory profiteroles with parmesan cream are a delicious appetizer that can stand out in a buffet or as an appetizer. Here is the recipe:

Ingredients for the profiteroles:

  • 125 ml of water
  • 50 g of butter
  • A pinch of salt
  • 75 g of flour
  • 2 medium eggs

Ingredients for the parmesan cream:

  • 200 ml of fresh cream
  • 100 g of grated parmesan
  • Salt and pepper to taste
  • Nutmeg (optional)

Preparation

Profiteroles:

  1. Preheat the oven to 200 °C.
  2. In a saucepan, bring to a boil the water with the butter and a pinch of salt.
  3. Lower the heat and add all the flour at once, stirring vigorously with a wooden spoon until a ball forms that separates from the sides of the pan.
  4. Remove from the heat and let it cool for a few minutes.
  5. Incorporate the eggs, one at a time, mixing well between the addition of one and the other until the dough is smooth and homogenous.
  6. Transfer the dough to a piping bag with a smooth nozzle and form small mounds on a baking tray lined with parchment paper.
  7. Bake in the oven for about 20-25 minutes until the profiteroles turn golden.
  8. Remove from the oven and let them cool on a wire rack.

Parmesan cream:

  1. In a pan, heat the cream without bringing it to a boil.
  2. Gradually add the grated parmesan, stirring until it completely melts.
  3. Season with salt, pepper, and nutmeg to taste.
  4. Cool the cream in the refrigerator for at least an hour, so that it thickens a little.

Assembly:

  1. Make a small hole under the now cooled profiteroles and fill them with the parmesan cream using a piping bag.

Serve the savory profiteroles with parmesan cream as an appetizer or part of an aperitif. If you want to add an extra Italian touch, you can sprinkle the cream with a bit of chopped aromatic herbs like rosemary or thyme before filling the profiteroles.

Curiosity

The profiterole, whether sweet or savory, has French origins and takes its name from the word “beignet,” which means “fritter.” However, like many other pastry classics, they have been adapted into countless regional variations in Italy, including the version with a rich parmesan cheese cream, typical of Italian cuisine.

Savory Profiteroles with Parmesan Cream