Savory Profiteroles with Gruyère Cream
Category: Appetizers
Servings: 1 (individual portions can be adjusted)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 50g |
| All-purpose flour | 65g |
| Water | 100ml |
| Eggs | 2 |
| Fine salt | A pinch |
| Ricotta cheese | 250g |
| Cooked ham | 100g |
| Heavy cream | 100ml |
| Dill | To taste |
| Whole milk | 200ml |
| Gruyère cheese | 80g |
| All-purpose flour (for roux) | 20g |
| Butter (for roux) | 20g |
| Poppy seeds | To taste |
Instructions:
-
Preparing the Profiteroles (Choux Pastry):
- Start by melting the butter in a saucepan along with the water. Bring the mixture to a boil, stirring occasionally.
- Once the water is boiling, add the all-purpose flour (you can sift it for a smoother texture). Quickly stir with a whisk to avoid lumps.
- Remove the mixture from the heat and transfer it to the bowl of a stand mixer. Attach the paddle attachment and add one egg at a time. Wait for the first egg to fully incorporate before adding the second.
- After both eggs have been mixed in, stop the mixer and transfer the dough into a piping bag with a plain nozzle.
- Line a baking sheet with parchment paper, lightly greasing it with butter to help the paper stick. Pipe small mounds of dough, leaving a few centimeters between each.
- Bake in a preheated static oven at 220°C (428°F) for 15 minutes without opening the oven. After 15 minutes, reduce the temperature to 190°C (374°F) and bake for an additional 10 minutes.
- If using a fan-assisted oven, preheat it to 175°C (347°F) and bake the profiteroles for 30 minutes.
- After baking, turn off the oven and leave the profiteroles inside for another 30 minutes with the oven door slightly ajar (place a wooden spoon in the door to keep it open). This helps dry out the interior, ensuring a light and airy texture.
-
Making the Gruyère Cream:
- While the profiteroles bake, prepare the cream filling. You can create variations of this cream base (for example, with ham, salmon, or fresh herbs). In a food processor, blend the ricotta cheese with dill until smooth.
- In a separate bowl, whip the heavy cream using an electric mixer until it forms stiff peaks.
- In a saucepan, prepare a roux by
