Profiteroles with cream cheese cream
5 servings
40 minutes
Profiteroles with cream cheese filling are a classic European treat from French cuisine. These airy, crispy balls of choux pastry charm with their lightness and delicate texture. The filling of cream cheese, whipped cream, and vanilla aroma gives the dessert a refined taste – moderately sweet with a slight tang and silky consistency. Profiteroles are perfect for an elegant dessert at festive tables or for cozy home tea parties. They can be served with fruits, chocolate sauce, or simply dusted with powdered sugar. This elegant and delicate treat captivates with its simplicity in preparation and sophisticated flavor.
1
Heat water in a saucepan, add salt, sugar, and butter.
- Water: 220 ml
- Salt: 5 g
- Sugar: 5 g
- Butter: 100 g
2
Wait for the moment when the butter melts and the water boils, then add the sifted flour. Quickly knead the dough with a wooden spoon until it reaches a smooth texture without lumps. The dough should pull away from the sides of the saucepan.
- Wheat flour: 150 g
3
Then add the eggs to the dough one by one using the same spoon. The dough should be smooth and sticky.
- Chicken egg: 3 pieces
4
Transfer the dough to a piping bag and carefully pipe small balls onto a baking sheet lined with parchment paper. Bake in an oven preheated to 180 degrees for 15-20 minutes, until golden brown.
5
Whip the cream with powdered sugar and vanilla seeds in a mixer. Then, fold in the cream cheese Almette using a spatula.
- Heavy cream 35% fat: 100 ml
- Icing sugar: 70 g
- Vanilla pod: 1 piece
- Whipped cream cheese, plain: 150 g
6
Cut the ready profiteroles in half, spread cream on the bottom half, and cover with the top half. Sprinkle with powdered sugar and serve.
- Icing sugar: 70 g
