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    Home » Recipes » Appetizers

    Garlic & Herb Savory Profiteroles

    Published: Jun 7, 2019 Modified: Sep 20, 2022 by Candice

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    Cream puffs on a countertop with two cut open so you can see inside.
    Hand holding a cream puff with a bite taken out.

    Profiteroles don't have to be limited to sweet desserts – these savory profiteroles are perfect for your next party appetizer! And I'm showing you how to make choux pastry from scratch and how to whip up this easy, delicious, herbaceous filling.

    Hand holding a cream puff with a bite taken out.
    TABLE OF CONTENTS hide
    1 Why this recipe works
    2 Ingredient details & note on substitutions
    3 How to Make this Recipe
    4 Profiterole FAQs
    5 Related Recipes
    6 Garlic & Herb Savory Profiteroles

    Why this recipe works

    The light choux pastry is filled with an equally light filling, so they are not heavy on the stomach. They help take the edge off your hunger while you're waiting for the main meal.

    The filling is whipped to create a light, airy inside. This keeps the rich filling from overpowering the delicate pastry.

    The garlic and herbs are a savory profiterole flavor match made in heaven. This filling has subtle, balanced flavors and makes for the perfect tasty bite.

    Ingredient details & note on substitutions

    Although I usually love offering substitution advice, my advice for this recipe is to not substitute any of the ingredients. Following are the details for each ingredient in the recipe.

    Choux Pastry Ingredients

    Milk - use whole dairy milk for this recipe for the most consistent choux pastry.

    Butter - use unsalted butter. This is important so you can control the level of salt in the mix.

    Flour - this recipe uses unbleached all-purpose flour.

    Eggs - The eggs for this pastry cannot be substituted with vegan alternatives.

    Garlic & Herb Cheese Filling

    Heavy cream - Don't substitute for half and half or similar.

    Cream cheese - Your favorite brand of full fat or low fat cream cheese will work, and it must be at room temperature to work in this recipe.

    Butter - Again, use unsalted butter.

    Parmesan cheese - fresh grated or pre-grated both work in this recipe.

    Garlic - you can use fresh or dried garlic in this recipe.

    Dill, Chives, and Parsley - use fresh herbs, not dried. You can use any combination of herbs you like. Dill, chives, and parsley are my go-to, but tarragon, basil, and rosemary are lovely, too.

    How to Make this Recipe

    We will start by making the choux pastry, then pipe it, pop it in the oven, and while it is baking, we will make the filling.

    Homemade 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.

    Then, remove it 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 and cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan.

    Clump of dough in a metal pot.

    It's 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.

    Next, 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".

    Note: 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.

    Dough in a glass bowl next to a bowl of egg shells.

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    How to Pipe Choux Pastry

    Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, or you can use a gallon-sized ziopper bag as a piping bag.

    Note: I use a Wilton 1A or 2A to pipe the choux dough.

    Wet your finger and use it to smooth & flatten any points or bulges.

    Tapping the top of cream puff dough with wet fingers.

    Garlic and Herb Savory Filling

    Beat all the filling ingredients together in one large mixing bowl to soft peaks.

    Whipping cream, cheese, and herbs in a glass mixing bowl.

    Using a piping bag and a smaller piping tip (or just a zipper bag again), pipe your filling inside your pastry shells until they feel full. You should be able to feel they are full before it starts to push the filling out of the cream puff.

    Filling a cream puff with a piping bag.

    Serve your savory profiteroles right after filling!

    Profiterole FAQs

    How do I know if the consistency of my choux pastry is right?

    Your dough consistency should look and feel like a dry custard. You can test this out by by scooping your dough on a spoon and holding the spoon vertically by the handle, the dough should form easily form a v shape as it falls.

    How long do these profiteroles keep?

    Filled profiteroles taste the best when they are fresh, but you can eat them the next day if kept refrigerated in a sealed container.

    Why have my profiteroles fallen flat?

    Choux pastry can be fickle - The most common cause of this problem is an uneven oven temperature. I recommend using an oven thermometer to verify your oven is calibrated, and check for hot and cool zones that you can try to avoid when baking.

    Can I make these in advance?

    You can prep the profiteroles a few days in advance. Make sure to store your unfilled pastry shells in a sealed container in the pantry overnight, and only fill with fresh filling right before you're ready to serve.

    Cream puffs on a countertop with two cut open so you can see inside.

    Related Recipes

    Step up your appetizer recipe game this holiday season with a few of these scrumptious party nibbles.

    • Cranberry Brie Crostini with Apples & Thyme
    • Smoked Salmon Salad Rolls with a Creamy Basil Citrus Dressing
    • Blistered Shishito Peppers
    • Apple Brie Crostini with Walnuts, Honey, & Thyme

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    Cream puffs on a countertop with two cut open so you can see inside.
    Print Recipe
    5 from 3 votes

    Garlic & Herb Savory Profiteroles

    These impressive, savory garlic & herb profiteroles are perfect for your next party appetizer! They're impressive, herbaceous, and packed with rich flavor.
    Prep Time40 mins
    Cook Time1 hr 20 mins
    Total Time2 hrs
    Course: Appetizer
    Cuisine: American, French
    Diet: Kosher, Vegetarian
    Servings: 40 profiteroles
    Calories: 117kcal
    Author: Candice

    Ingredients

    Choux Pastry

    • 240 ml whole milk
    • 4 oz. unsalted butter
    • ½ teaspoon 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 tablespoon parmesan cheese finely grated
    • 2 cloves garlic minced
    • 3 tablespoon fresh dill finely chopped
    • 2 tablespoon chives finely chopped
    • 2 tablespoon parsley finely chopped
    • ½ teaspoon 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.

    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.

    Nutrition

    Calories: 117kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 75mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 0.2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in June of 2019 but was republished with FAQs and tips in September of 2022.

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    Reader Interactions

    Comments

    1. Madison Bussow

      May 06, 2021 at 9:11 pm

      Hi there! I'm going to make this tomorrow and was just wondering, if I'm using a KitchenAid mixer for the filling, should I be using the whisk or paddle attachment? Do you whip the heavy cream and then beat in the cream cheese and butter, or all at once?

      Reply
      • Candice

        May 07, 2021 at 8:01 am

        Hi Madison,
        You beat them all at once, and the whisk attachment works best. The key to this filling is room temperature cream cheese & butter.
        Enjoy!

        Reply

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