Cheese Profiteroles with Spinach and Artichokes
by Editorial Staff
Profiteroles (custard buns) don’t have to be dessert. This is a great appetizer if instead of a sweet cream you fill them with a filling of cheese, mayonnaise, spinach, artichokes.
Ingredients
- Water – 2 glasses
- Oil – 1 glass
- Salt – ¼ teaspoon
- Flour – 2 cups
- Large eggs – 8 pcs.
- Grated Parmesan cheese – 1 glass
Filling: - Butter, melted – 2 tbsp
- Chopped shallots – 1 pc.
- Chopped garlic – 2 cloves
- Sliced, frozen spinach (thawed and pressed) – 280 g
- Canned artichokes (no liquid), chopped – 400 g
- Mayonnaise – 1 glass
- Cream cheese – 220 g
- Shredded Mozzarella cheese – 220 g
- Grated Parmesan cheese – 140 g
Directions
- In a saucepan, combine water, oil, and salt. Bring to a boil over medium-high heat. Add flour little by little, stirring constantly with a wooden spoon. When the dough “gathers” into a ball, remove the pan from the heat and cool for 5 minutes.
- Add eggs one at a time – beat the dough with a mixer after each egg until smooth. Add cheese and stir. Spread the dough out on a baking sheet with a teaspoon or pastry syringe (about 30 pcs.). Bake 30-35 minutes until golden brown (do not disturb the profiteroles so that they do not settle). Cool completely.
- Cut the profiteroles in half horizontally. Take out the soft dough and fill the bottom of the buns with the prepared filling. Cover with tops and serve immediately.
Bon Appetit!
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