Salty profiteroles
Difficulty: Easy
Preparation Time: 35 min.
Portions: 4-6
Salty profiteroles are a delicious and original appetizer. Inspired by the famous French dessert, the choux pastry puffs are filled with a soft cheese cream and raw ham. A recipe that does not involve major difficulties and is also perfect for festive occasions.
Ingredients:
About 100 g of ready-made cream puffs
100 g of thinly sliced raw ham
400 g of fresh spreadable cheese (goat or robiola type)
40 g of grated Parmesan cheese
1 large tuft of basil leaves
black pepper
The salty profiteroles with ham and cheese are a delicious and original appetizer that is suitable for many occasions, from the aperitif with friends to the appetizer of Sunday lunch and holidays.
Inspired by the famous French dessert, they immediately conquer thanks to the presentation, a pyramid of exquisite cupcakes filled and decorated with fresh cheese cream. You can choose to fill them with robiola or goat cheese, and if you like an even more delicate flavor with sifted ricotta.
We recommend that you also prepare the bignole yourself, following the choux pastry recipe: the procedure is not difficult and the result certainly pays off for the attention. And alternatively you can make choux pastry with the Thermomix.
Preparation
Phase 1
To make the salty profiteroles, start by collecting the fresh cheese with basil, grated Parmesan cheese and pepper in the mixing bowl. Blend everything until you get a homogeneous cream. Cut in half, horizontally, the cream puffs prepared following the doses and recipe of the choux pastry. Fill them with a little cream cheese.
Phase 2
Place a quarter of a slice of ham on each half of the cream puff and close with the cap. Take 1 teaspoon of cream and distribute it on the plate where you will arrange the salty profiteroles: in this way the stuffed puffs will stick well and will not slip, ruining the composition. Place part of the stuffed puffs on the plate forming a circle and fill the inside with more puffs.
Phase 3
Transfer the remaining cream into a sac-Ã -poche with a 13 mm smooth nozzle and dress some tufts of filling near the points where you are going to place the second layer of cream puffs. Proceed in this way to complete the third floor and then place the last stuffed cream puff on top in order to obtain a pyramidal shape. With the remaining cream, make tufts in correspondence of the empty spaces and decorate with fresh basil leaves. Serve the salty profiteroles immediately.