Savory Vegetarian Cream Puffs Recipes

SAVORY PROFITEROLES

Savory Profiteroles image

Airy dough and fluffy cream: with a cream cheese filling, these savory profiteroles are excellent finger food for buffets! Plus, these little cream puffs are super pretty!

Provided by Kathrin

Time 40m

Number Of Ingredients 9

Ingredients

250 milliliters water
50 grams butter
1 teaspoon salt
150 grams wheat flour
4 eggs (small, coarse)
2 pinches baking powder
400 grams cream cheese (flavored, preferably a fluffy one)
chives (in rolls)
1/4 piece paprika (very finely diced)

Steps:

Put water, butter, and salt in a pot and boil briefly or melt butter. Pour flour all at once (!) into the hot liquid. Stir with a (wooden) spoon until large dough ball forms and a thin white layer appears on the bottom of the pot; the "burning off" takes about 1 minute. Remove the saucepan from the heat and let cool slightly until the dough dumpling is lukewarm.
Beat the eggs. Using a hand mixer, gradually stir one part of the egg mixture (never all at once) into the cooled dough dumpling. The dough should have the consistency of a sponge, i.e. it should not be too fluid. If in doubt, do not use the entire egg mixture, but leave some. Stir the baking powder into the choux pastry at the end.
Preheat the oven to 380°F/190°C. Cover a baking sheet with baking paper. Using a piping bag, pipe large dots (or other shapes as desired) of the dough onto the baking sheet. Leave enough space because the choux pastry will rise during baking!
Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut lids off the finished profiteroles while they are still hot using scissors or a sharp knife.
When the profiteroles are completely cool, put the cream cheese in a piping bag and squirt it on top. Alternatively, you can spread the cream with a teaspoon. Decorate with diced peppers and chives.

Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.04 g, Cholesterol 29 mg, Sodium 105 mg, Fiber 0.1 g, Sugar 0.4 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

SAVORY VEGETARIAN CREAM PUFFS

Savory Vegetarian Cream Puffs image

Savory not sweet. Cream puffs! It's what's for dinner.

Provided by Vegetarianrecipecenter.com

Categories Appetizers and Snacks Cheese

Time 54m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup water
½ cup unsalted butter
2 tablespoons white sugar
½ teaspoon salt
1 cup all-purpose flour
4 eggs
10 ½ ounces goat cheese
1 tablespoon dried dill weed
salt to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.
Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.
Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.
Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.
Increase oven temperature to 450 degrees F (230 degrees C).
Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.
Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 8.2 g, Cholesterol 76.4 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 7.9 g, Sodium 197.5 mg, Sugar 2.2 g

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