These garlic & herb savory profiteroles are just what your next party (or tea party) needs. They’re impressive, herbaceous, and packed with rich flavor. Get ready for them to be flying off the table faster than you can imagine!
How to cook choux pastry
Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil (photo 1).
Remove from heat and add all the flour in one go (photo 2). Mix well with a wooden spoon and quickly to absorb all the liquid. Return to the heat (photo 3). Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan. It is ready when the wooden spoon can stand upright when you stick it in the dough (photo 4). Move the dough to a large bowl and let cool for a few minutes.
How to make profiteroles – step by step
With a mixer or whisk, add the eggs one at a time, mixing well after each (photos 1 & 2). The dough consistency should be like a dry custard. Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a “v” (photo 3). If all the dough falls off the spoon, it is too wet. If it doesn’t form a slight “v” then it is too dry and you need to add a little more egg.
How to pipe choux pastry
Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag (photos 1 & 2). Wet your finger and use it to smooth & flatten any points or bulges (photo 3).
Choux pastry savory filling
Beat the filling ingredients in a large mixing bowl to soft peaks (photos 1 & 2).
Using a smaller piping tip, pipe your filling inside your pastry shells until full (photos 1 & 2). Serve immediately.
Garlic & Herb Savory Profiteroles
These garlic & herb savory profiteroles are just what your next party (or tea party) needs. They're impressive, herbaceous, and packed with rich flavor. Get ready for them to be flying off the table faster than you can imagine!
Ingredients
Choux Pastry
- 240 ml whole milk
- 4 oz. unsalted butter
- 1/2 tsp sea salt
- 135 g all purpose flour unbleached
- 4 eggs lightly beaten
Garlic & Herb Cheese Filling
- 1 cup heavy cream cold
- 16 oz. cream cheese room temperature
- 4 oz. unsalted butter room temperature
- 2 tbsp parmesan cheese finely grated
- 2 cloves garlic minced
- 3 tbsp fresh dill finely chopped
- 2 tbsp chives finely chopped
- 2 tbsp parsley finely chopped
- 1/2 tsp pepper
Instructions
Choux Pastry
Preheat to 370F with the rack in the middle of the oven.
Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil.
Remove from heat and add all the flour in one go. Mix well with a wooden spoon and quickly to absorb all the liquid. Return to the heat. Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan. It is ready when the wooden spoon can stand upright when you stick it in the dough. Move the dough to a large bowl and let cool for a few minutes.
With a mixer or whisk, add the eggs one at a time, mixing well after each. The dough consistency should be like a dry custard. Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a "v." If all the dough falls off the spoon, it is too wet. If it doesn't form a slight "v" then it is too dry and you need to add a little more egg.
Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.
Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool.
Garlic & Herb Cheese Filling
Beat the filling ingredients in a large mixing bowl to soft peaks.
Garlic & Herb Profiteroles
Using a smaller piping tip, pipe your filling inside your pastry shells until full. Serve immediately.
Recipe Notes
I use a Wilton 1A or 2A round tip to pipe the profiteroles.
Cool your pastry shells in an open oven for the best results.
PREP AHEAD: Store your unfilled pastry shells in a sealed container in the pantry overnight.
