Salty Profiteroles (Profiteroles Salati)
Category: Appetizers
Servings: 30 pieces
These delicate, savory profiteroles are a perfect addition to any party or special event, offering a beautiful blend of flavors from creamy cheeses to tender seafood, and savory meats. Whether you’re preparing them as an appetizer for a festive dinner or a treat for a more casual gathering, these bite-sized delights will surely impress your guests. Here’s how to make them from scratch, step by step.
Ingredients:
For the Choux Pastry (Pasta Choux):
| Ingredient | Quantity |
|---|---|
| Butter | 50g |
| All-purpose flour | 65g |
| Water | 100ml |
| Eggs | 2 |
| Sugar | 5g |
| Fine salt | 1 pinch |
For the Fillings:
| Ingredient | Quantity |
|---|---|
| Shrimp (Mazzancolle) | 10 pieces |
| Salami | 60g |
| Smoked salmon | 50g |
| Bresaola | 30g |
| Cream cheese | 500g |
| Cooked ham (Prosciutto cotto) | 150g |
| Whole milk | 130ml |
| Fresh basil | To taste |
| Fresh mint | To taste |
| Extra virgin olive oil | To taste |
| Fresh goat cheese (Caprino) | 320g |
| Lemon zest | ½ lemon |
| Fresh dill (Aneto) | To taste |
| Freshly ground black pepper | To taste |
| Fine salt | To taste |
Instructions:
1. Prepare the Choux Pastry:
Start by preparing the choux pastry, which will form the base of your profiteroles. In a saucepan, combine the butter, water, sugar, and a pinch of salt. Place the pan on medium heat, stirring occasionally with a whisk. Once the mixture begins to boil, remove the saucepan from the heat.
Sift the flour and add it to the boiling mixture. Stir continuously with a wooden spoon until the dough begins to pull away from the sides of the pan and forms a ball. This step is crucial to ensure the dough cooks properly. Remove the dough from the heat and let it cool on a plate for a few minutes.
2. Add the Eggs:
Once the dough has cooled slightly, transfer it to a stand mixer fitted with a paddle attachment. You can also use a bowl and a wooden spoon if you don’t have a stand mixer. Add the eggs, one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next one. The final dough should be smooth, shiny, and slightly sticky.
3. Pipe and Bake the Profiteroles:
Transfer the dough to a piping bag fitted with a plain round nozzle. On a baking sheet lined with parchment paper, pipe small mounds of dough, leaving enough space between each one. These will puff up as they bake.
Preheat your oven to 170°C (340°F) for static ovens, or 150°C (300°F) for fan-assisted ovens. Bake the profiteroles for 30-35 minutes (or 25-30 minutes in a fan oven), or until golden brown and crisp. When baking is complete, leave the profiteroles in the oven with the door slightly open to dry them out and ensure they remain light and crispy.
4. Prepare the Fillings:
While the profiteroles are cooling, prepare the savory fillings. Begin with the prosciutto filling. In a food processor, combine the cream cheese, cooked ham (prosciutto cotto), fresh basil, and mint. Slowly add the milk while processing until the mixture reaches a smooth, creamy consistency. Taste and adjust with salt and pepper as needed. Once ready, transfer to a bowl, cover with plastic wrap, and refrigerate until needed.
Next, prepare the goat cheese filling. In the food processor, combine the goat cheese, fresh dill, and a drizzle of olive oil. Add the zest of half a lemon to brighten up the flavors. Process until smooth and creamy. Again, taste and season with salt and pepper. Transfer to a piping bag and refrigerate.
5. Prepare the Shrimp:
If using fresh shrimp, start by cleaning them. Remove the heads, legs, and shells, leaving only the tails. Use a small knife to gently slit the back of each shrimp and remove the dark intestinal vein. Rinse thoroughly under cold water.
Heat a little olive oil in a skillet over medium heat. Add a peeled garlic clove and sauté until fragrant. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Let them cool, then chop them into smaller pieces.
6. Assemble the Profiteroles:
Once the profiteroles have cooled, use a sharp knife to carefully slice each one in half. Hollow out the centers slightly to make room for the fillings.
Begin by piping the prosciutto cream filling into some of the profiteroles. Add a slice of salami to each filled profiterole. For the shrimp profiteroles, pipe in the goat cheese filling, then top with a piece of shrimp. Carefully replace the tops of the profiteroles.
7. Final Touches and Presentation:
To create an elegant presentation, arrange the filled profiteroles on a serving platter. To ensure they stay in place, place a small dollop of cream on the plate before placing the first profiterole down. This will act as a “glue” to stabilize the rest of the profiteroles.
Continue building the “pyramid” of profiteroles, alternating between the different fillings. Decorate the spaces between the profiteroles with additional dollops of the prosciutto or goat cheese cream. For added visual appeal, use the smoked salmon and bresaola that you set aside earlier. Slice them into thin strips, roll them into little roses, and place them decoratively on top of the profiteroles.
To finish, garnish with fresh sprigs of dill and basil for a burst of color and freshness. Your savory profiteroles are now ready to serve!
Serving and Enjoying:
Serve these delicious, savory profiteroles as an appetizer at your next gathering, or enjoy them as a festive bite at a holiday celebration. The balance of flavors from the creamy fillings, rich meats, and seafood is sure to delight your guests. These little savory treats are not only eye-catching but also full of flavor, offering something for every palate.
Nutritional Information (Approximate per serving of 1 profiterole):
| Nutrient | Amount per serving |
|---|---|
| Calories | 75 kcal |
| Carbohydrates | 5g |
| Protein | 4g |
| Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 20mg |
| Sodium | 75mg |
| Fiber | 0g |
| Sugars | 1g |
Enjoy preparing and savoring these delightful, bite-sized profiteroles!
