Savory profiteroles with Gruyère cream
- Difficulty: Difficult
- Prep time: 30 min
- Cook time: 20 min
- Serving: 6
- Cost: Very low
PRESENTATION
You know, profiteroles salati are such a fun twist on the classic sweet pastry. Really, these little guys are a savory antipasti gourmet masterpiece from French cuisine. And look, the magic? It starts with the bignè, or pâte à choux—pretty simple but so so versatile. This stuff is flavor-neutral, meaning you can fill 'em with all kinds of goodies. How about fluffy ricotta or maybe tender ham? Plus, there's that salmon with lemon and dill. Yum!
Then, the big finale is the crema al groviera. It's a creamy, rich Gruyère béchamel—turns all gooey and golden in the oven. Perfectly savory bites, seriously. So, if you want something elegant but still kinda casual, this is it. And listen, they’re a hit at any gathering—refined but easygoing.
When it’s time for celebrations, like holiday dinners or even weddings, these profiteroles salati really really bring some good fortune. They’re rooted in French tradition as symbols of happiness. Their versatility? Key. Pretty much, each tray can offer something different. Maybe a soft, moist ricotta and herb blend, or the smoky richness of salmon or prosciutto. Once you get those bignè lined up, a spoonful of crema al groviera goes on top, filling every little nook and cranny. And the sauce? Just wow.
It's all about the perfect blend, really. You get those crispy exteriors with warm, savory interiors, all topped with cheesy goodness. These treats are just a standout. So, whether it’s a lavish buffet or just a cozy get-together with friends, profiteroles salati offer a taste that's refined yet totally approachable. For sure, they’ll steal the show on any appetizer table. Planning a menu that needs sophistication? These savory profiteroles are your go-to option. Can't go wrong.
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INGREDIENTS
- Ingredients for choux pastry (for about 30 puffs)
- Butter 3 ½ tbsp (50 g)
- Type 00 flour ½ cup (65 g)
- Water ½ cup (100 ml)
- Eggs 2 - medium
- Fine salt 1 pinch
- For the filling
- Cow's milk ricotta cheese 1 cup (250 g)
- Prosciutto cotto 3.5 oz (100 g)
- Fresh liquid cream 0.42 cup (100 ml)
- Dill to taste
- Fine salt 1 pinch
- For the Gruyère cream
- Whole milk ¾ cup (200 ml)
- Gruyere cheese 2.8 oz (80 g) - to grate
- Type 00 flour ⅛ cup (20 g)
- Butter 1 ½ tbsp (20 g)
- For garnish
- Poppy seeds to taste - black
How to prepare Savory profiteroles with Gruyère cream
To make the savory profiteroles, start with the Choux pastry (pâte à choux): in a saucepan, pour the water and butter 1 and melt it over high heat, stirring with a wooden spoon; you can also add a pinch of salt 2. When it has melted and the water is boiling, pour in the flour (you can sift it with a sieve) 3 and lower the heat.
Mix quickly with a whisk to prevent lumps 4 and cook for another 2-3 minutes on low heat. When the mixture starts to solidify more, switch to stirring with the wooden spoon until it detaches from the sides and creates a white patina on the bottom 5. At this point, remove the dough from the heat, pour it into the bowl of a stand mixer, and attach the paddle attachment. Add one egg at a time 6, waiting for the first to be incorporated before adding the second.
Once the eggs are incorporated, stop the mixer and pour the resulting dough into a pastry bag with a plain nozzle 7. Take a baking sheet and grease it with a little butter to better adhere the parchment paper; then create the choux pastry mounds spaced a few inches apart 8. Bake the puffs in a preheated static oven for 15 minutes at 428°F (220°C), avoiding opening the oven during cooking. After the first 15 minutes, lower the temperature to 374°F (190°C) and bake the choux pastry for another 10 minutes. If you want to bake your puffs in a convection oven, preheat it to 347°F (175°C) and bake the puffs for 30 minutes. At this point, turn off the oven and leave the puffs inside for another 30 minutes with the door slightly open (place a wooden spoon between the door and the oven); this will help to dry the inside well, then take them out of the oven 9 and set them aside.
While the profiteroles are baking, focus on the ham cream (you can make 3 different ricotta-based creams: with ham, with salmon, and flavored with a mix of herbs). In a mixer, pour the ricotta, dill 10, and slices of cooked ham 11. Blend everything to obtain a smooth cream 12.
Separately, whip the cream with an electric mixer 13 and gently fold it into the ham cream, mixing with a spatula delicately from top to bottom so as not to deflate it. Set aside the obtained cream 14: cover it with plastic wrap and store it in the refrigerator. Focus on the Gruyère cream that will be used to cover the profiteroles: in a saucepan, pour the butter and melt it on low heat; then add the sifted flour gradually 15,
mix with the whisk and create the roux over low heat 16. Then pour in the milk and stir everything continuously 17; adjust the salt and when the cream is thick, add the grated Gruyère 18.
Let the cheese melt, always stirring with the whisk 19, and turn off the heat 20. Now take back the completely cooled puffs and create a small hole in the flat part of the puffs, to fill them with the creams using pastry bags 21; if you have made three different creams, you can fill 10 with the ham filling, 10 with the salmon, and 10 with the herbs.
Arrange the puffs in a pyramid shape, starting from the wide base, decorating the spaces between them with cream tufts using a pastry bag with a star nozzle 22 and with the Gruyère cream 23 until you create a pyramid. Further decorate with poppy seeds if you prefer and serve your savory profiteroles with Gruyère cream 24!