My husband has been asking me to make profiteroles for years and so I finally caved. The only problem is that he wanted chocolate and cream filled ones, and I wanted to do a savoury take on them. The second he tried one though he was converted, and they disappeared off the plate in no time at all!
These profiteroles are perfect for a dinner party, they look and taste impressive and your guests won't believe they are homemade.
2 eggs, beaten
60g strong white flour
200g smoked salmon
300g cream cheese
4 tbsp natural greek yoghurt
1 tbsp dill
Putting it all Together
Preheat the oven to 200°C. Put the water and butter in a pan and heat until the butter melts. Bring to the boil then take off the heat before adding the flour; beat until the mixture forms a ball and leaves the sides of the pan (it's easier with an electric whisk!).
Cool for 10 minutes then add the eggs, one at a time before beating until you have a thick, glossy paste.
Run a sheet of baking paper under the tap before tapping off the excess - this will help to create steam in the oven. Line a baking tray with the baking paper and pipe about a teaspoon on to the sheet. The mixture makes 30 so you will have to make in batches. Bake for 30 minutes until well risen and golden. Make slits in the side of each ball to let the steam escape then allow to cool.
Beat together the soft cheese, salmon, yoghurt and dill. Pipe or spoon in the filling to the bottom of each profiterole.
See how many you can cram into your mouth at once...