SAVORY PROFITEROLES: the perfect cream puffs to serve as appetizer!
published on 30 December, 2024 at 11:42
INGREDIENTS
For profiteroles batter:
200ml (3/4 cup) of water
80g (1/4 cup) of butter
a pinch of salt
10g (3/4 tbsp) of sugar
100g (3/4 cup) of all-purpose flour
3 eggs
For the salad:
350g (1 1/2 cups) of cream cheese
50g (1/2 cup) of parmesan
Basil
Pepper
Prosciutto
METHOD
1. In a saucepan add the water, butter, salt, and sugar and mix on low heat until the butter is melted. Add the flour and mix with a spatula on a low heat. Remove from and transfer to the bowl. Let it cool.
2. In the bowl with the mixture add the eggs one by one and incorporate them with the help of the spatula until smooth. Fill the piping bag with the mixture.
3. Pipe 8 choux on a baking tray covered with parchment paper. Bake in oven at 200°C/392°F for 25 minutes.
4. In a food processor add the cream cheese, parmesan, basil, and pepper and combine.
5. After time has elapsed cut the choux and fill it with the prepared cream cheese filling and raw ham.
6. Place some of the filled cream puffs on the plate forming a circle and fill the inside with other cream puffs. Proceed with the other cream puffs to obtain a pyramid shape.
7. Fill the piping bag with the rest of the filling and fill the empty spaces. Decorate with basil leaves and serve.
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