Monday, December 21, 2009
Just because it's Christmas I'll share with you another finger food recipe!!..
This one is tricky, as you have to be really careful with the savoury profiteroles. But don't get scared it's just a matter of paying attention.
Here it goes!..
6 tbsp butter
1 cup of chicken stock
1/2 tsp salt
pepper to season
pinch of paprika
1 cup of flour
3 large eggs
4 ounces of Gruyere cheese coarsely grated
milk for brushing
Heat the oven to 375°F. Put the butter in a heavy saucepan, then add the stock, salt, pepper and paprika. Bring to a boil and then pull from heat. Dump the flour in all at once and beat until smooth with a wooden spoon. Put the pan back on low heat and beat for 1 min. to cook the dough.. Remove from the heat and let cool about 3 mins, then add the eggs one at a time, beating vigorously with a wooden spoon after adding each one of them. The dough should be smooth, soft and glossy.
After getting that consistency stir in the cheese. Drop the mixture by spoonfuls forming a 2.5 cm balls onto a buttered baking sheet. Brush with milk so they'll get shiny when baked. Bake until puffed at 375°F for 35 mins. approx, or until nicely browned and feather light when you pick one up. Let them cool in a rack for a couple of mins.
Cut the top of each one and fill the profiteroles with what ever you happen to like (cream cheese with green onions, goats cheese with pesto, blue cheese and walnuts, etc). Then put the little tap on.
This recipe is very good and the best thing is that you can adapt it to whatever your likes are. Add your favourite toppings and make it your own.