Savoury profiteroles

Savoury profiteroles

By
From
Baking
Makes
30-40
Photographer
Vanessa Levis

Profiteroles are small choux pastry puffs with a sweet or savoury filling. They make superb party savouries or glamorous desserts or can star at morning or afternoon tea. Tiny profiteroles, filled or unfilled, are an elegant accompaniment to clear soup.

Ingredients

Quantity Ingredient
1 quantity * choux pastry [rid:3148], unsweetened

Method

  1. For cocktail-sized profiteroles (to serve with drinks or to accompany soup), make mounds of pastry about 2 cm in diameter and bake for 10 minutes in a 230°C oven, then reduce the oven temperature to 180°C and bake for a further 10 minutes. Leave the profiteroles in the turned-off oven with the door ajar for 20 minutes to dry them out.
  2. For tiny unfilled puffs to accompany soup, make dots of pastry by squeezing it from a piping bag fitted with a plain 5 mm tube and cutting off in 5 mm lengths. Bake in a preheated 180°C oven for about 10 minutes or until crisp and brown. Leave the puffs in the turned-off oven with the door ajar for 20 minutes to dry them out.

Note

  • Cold fillings that do not contain cream may be added 1–2 hours ahead of time; those with cream should not be added more than 30 minutes ahead, or the profiteroles may go soft. Hot fillings should be added at the last minute and the filled profiteroles placed in the oven for a few minutes if necessary to ensure they are very hot. If you are making cocktail-size profiteroles, the filling may be put in cold and heated in the shells. Place them in one layer on a baking tray, in a preheated 180˚C oven for 20–25 minutes.

    Filling

    Cold

    Fill with one of the following to serve cold with drinks or soup:

    Softened pâté.

    Finely chopped cooked ham, chicken or prawns, mixed with enough mayonnaise to bind.

    Softened blue cheese mashed with a little cream.

    Avocado mashed with a little cream cheese, lemon juice and seasonings.

    Finely chopped smoked salmon or other flaked, smoked fish mixed with cream cheese and seasoned with pepper and lemon juice.

    Hot

    Fill with one of the following to serve hot with drinks:

    Chopped cooked spinach, flaked crab, chopped prawns or asparagus, mixed with mornay sauce.

    Chopped cooked chicken, ham or seafood, or fried mushrooms mixed with béchamel sauce.

Tags:
baking
bakery
margaret
fulton
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