SAVORY PROFITEROLES
Airy dough and fluffy cream: with a cream cheese filling, these savory profiteroles are excellent finger food for buffets! Plus, these little cream puffs are super pretty!
Provided by Kathrin
Time 40m
Number Of Ingredients 9
Steps:
- Put water, butter, and salt in a pot and boil briefly or melt butter. Pour flour all at once (!) into the hot liquid. Stir with a (wooden) spoon until large dough ball forms and a thin white layer appears on the bottom of the pot; the "burning off" takes about 1 minute. Remove the saucepan from the heat and let cool slightly until the dough dumpling is lukewarm.
- Beat the eggs. Using a hand mixer, gradually stir one part of the egg mixture (never all at once) into the cooled dough dumpling. The dough should have the consistency of a sponge, i.e. it should not be too fluid. If in doubt, do not use the entire egg mixture, but leave some. Stir the baking powder into the choux pastry at the end.
- Preheat the oven to 380°F/190°C. Cover a baking sheet with baking paper. Using a piping bag, pipe large dots (or other shapes as desired) of the dough onto the baking sheet. Leave enough space because the choux pastry will rise during baking!
- Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut lids off the finished profiteroles while they are still hot using scissors or a sharp knife.
- When the profiteroles are completely cool, put the cream cheese in a piping bag and squirt it on top. Alternatively, you can spread the cream with a teaspoon. Decorate with diced peppers and chives.
Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.04 g, Cholesterol 29 mg, Sodium 105 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CREAM PUFFS SAVORY
This is another recipe that I have tweaked over the years to get them just right. These puffs are savory, not sweet. There is no cream in them, so maybe cream puff is the wrong word for these delectable nibbles! Perhaps Vol-au-vents is a better descriptor, but whatever you call them, you can be sure they will be gone fast! What...
Provided by Deb Crane
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400 degrees. In a medium saucepan, melt butter and be careful not to burn. Add salt and beer and bring to a boil. Remove from heat.
- 2. Add the flour all at once, and stir stir stir until it forms a ball and flour is completely mixed in. I have found that the Kitchen aid works well for this recipe using the plastic coated paddle. A wooden spoon can also be used.
- 3. Using a plastic paddle or wooden spoon, add one egg at a time beating until it is completely mixed in. Add one egg at a time and mix very well each time. (good work out if you are using the wooden spoon!) The dough will appear to be kind of sticky, but it is fine.
- 4. Using a teaspoon, drop a teaspoon of the dough onto a parchment lined cookie sheet. These lil guys grow so give them 3 inches apart when dropping them onto your baking sheets.
- 5. Bake at 400 degrees for about 30 minutes, until golden brown. Cool completely. Cut each top almost all the way off, leaving a small "hinge" to hold it together.
- 6. These freeze well! Make up a batch to have on hand, unfilled. Then de-thaw them and fill them with your favorite spreads or anything savory that you like. If frozen, de-thaw them completely before stuffing.
- 7. A favorite of mine, is an artichoke spread which I will post as well. This spread is awesome with these puffs. It is also great just on crackers or as a dip.
- 8. My Artichoke filling can be found here: https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/artichoke-spread-filling-dip.html?co=a&cpage=1&drawer=notification-1&t=1386898813#comment1393812
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