The perfect appetizer, the cutest little bundle of joy, a savory-delicious mid-afternoon snack.
Ladies and gentlemen, may I present to you: a savory take on the classic chocolate-and-whipped-cream French profiteroles. These are inspired by stuffed mushrooms, but they come with a bit more novelty than their American fungus counterparts.
These are fantastic made just for yourself on a lazy afternoon when you have Game of Thrones in one hand and need something to fill the other. But these are also suitable for any get-together: Wow your guests with your cooking prowess. Amaze your co-workers with the rich savory flavor.
Confuse them all by telling them, “Oh, it’s just pâte à choux pastry.”
It’s okay, you don’t need to (pretend to) speak French to appreciate the taste of this.
All you need are taste buds, which speak the Universal Language.
Savory Cream Cheese Profiteroles
Inspired by the stuffing of stuffed mushrooms, these profiteroles offer a savory dose of ground beef, a dash of flavorful veggies, deliciously sour cream cheese, and a blend of spices for that extra level of flavor.
- 3/4 cup water
- 4.5 tbsp butter
- 3/4 tsp salt
- 1 cup flour
- 3 eggs
- dash of dried parsley flakes (optional)
- 8 oz cream cheese – neufchâtel works too
- 1/2 lb ground beef – 85% lean works well
- 1/2 onion, diced
- 1/2 tsp each salt, pepper, cumin
- optional veggies: chives, green onion, mushrooms, etc.
1. Make the profiteroles. I first posted a profiterole recipe here, but I shall valiantly repeat my steps on this page:
Bring water, butter, and salt to a boil. Remove from heat and add in flour to form a dough.
Now beat in 3 eggs, one at a time. After each egg, the dough will come apart into little pieces, but if you keep beating, it will come back together.
Sprinkle a little bit of dried parsley on top. Gives it a nice savory look so you don’t confuse it with its sugary chocolatey whipped cream French profiterole cousins.
Now pipette the dough onto a greased baking sheet. You can also use a spoon but I can’t guarantee you’ll feel as fabulous.
Pop it in the oven at 425°F for about 15 minutes, rotating halfway through. Not too bad, eh?
2. While the profiteroles are in the oven, set your timer and begin making the filling…
Add some oil to a pan and cook the beef thoroughly. Now throw in everything else and sauté together all of the ingredients (except cream cheese, silly!).
You may now
kiss stir in the cream cheese. Mmmph. Sneak yourself a bite.
3. The assembling is straightforward: cut open each profiterole and stuff it with the delicious mixture. I mean, what does it look like I did? Magic?
No, just savory profiteroles.
Well, same thing.
Feeling zesty and savory?