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.

Summary

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

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Instructions

1. 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.
2. 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.
3. 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!