Profiteroles with Provencal Herbs Recipe
Profiteroles are traditional French pastries with a wide variety of fillings. I offer you my own version of profiteroles with the addition of spelt flour, Provencal herbs and the original filling of soft cheese.
Servings
20
Cook Time
50minutes
Servings
20
Cook Time
50minutes
Ingredients
Dough
Filling
Instructions
  1. Preheat the oven to 200 degrees, and in the meantime, do the dough. Pour water into a saucepan, spread with oil, add salt and sugar, put on high heat. Stirring, bring everything to a boil.
  2. As soon as it boils, reduce the heat to a minimum, add flour.
  3. Mix thoroughly and bring to uniformity.
  4. As soon as the mixture becomes homogeneous, remove it from the heat, let it cool for 10 minutes and mix 2 eggs into the dough in turn. First, beat one egg, as soon as it completely enters the dough, add the second egg and pour it into the dough just as carefully. Beat the eggs well with a spoon, but if desired, you can use a mixer.
  5. You should get a completely homogeneous, slightly viscous dough. We put it in a pastry bag and lay out the future profiteroles on a baking sheet covered with baking paper, at a sufficient distance from each other. Bake in a preheated 200 degree oven for about 25-30 minutes, without opening the oven door during baking. Approximately 10-15 minutes after the start of baking, the temperature can be lowered to 180 degrees. We remove the finished profiteroles from the oven.
  6. While the profiteroles are cooling, prepare the filling. Avocado and garlic you need to peel the avocado, cut into pieces, and pass the garlic through a press and put them in a container convenient for working with a hand blender. Put the cheese and herbs in the same container. Grind all the ingredients for the filling with a hand blender into a mush. In order to stuff profiteroles, you need to carefully cut them in half with a bread knife to get a “lid” and “bottom”.
  7. In the resulting blanks, put the filling with a spoon or a pastry bag, decorate with herbs, olives on top, or simply cover with a “lid”.
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