Profiteroles with mushrooms
7 servings
40 minutes
Mushroom profiteroles are an exquisite dish of Italian cuisine that combines the airy texture of choux pastry with a rich mushroom flavor. Historically, profiteroles originated in France, but their variations have spread worldwide, including Italy. Crispy and light with a delicate creamy-mushroom filling, they are perfect for festive tables as well as cozy evenings. The filling made from mushrooms enriched with butter and cheese gives the dish a rich taste with subtle creamy notes. These profiteroles pair wonderfully with white sauces and wine and can serve as an original appetizer at banquets or family celebrations.
1
Mix water with milk, add butter, and place on the heat. Bring to a boil and simmer until the butter combines with the other ingredients, about 2 minutes.
- Water: 120 ml
- Milk: 120 ml
- Butter: 100 g
2
Remove the mixture from heat and gradually add flour, mixing well.
- Wheat flour: 150 g
3
Gradually add eggs to the prepared dough, continuing to mix well.
- Chicken egg: 3 pieces
4
Put the dough in a piping bag, pipe onto a baking sheet and bake for 10 minutes at 220 degrees, then at 190 degrees until browned. Let cool.
5
For the filling, finely chop the onion and fry in oil until translucent.
- Onion: 1 piece
- Butter: 100 g
6
Add finely chopped mushrooms and sour cream, simmer until the liquid completely evaporates or until cooked.
- Champignons: 400 g
- Sour cream: 100 g
7
Add grated cheese to the mushrooms, mix well, season with salt and pepper. Cool to room temperature.
- Cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
8
Fill the profiteroles with a teaspoon, making discreet cuts at the base.