Profiteroles with cheese

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Quantity: 48 pcs.

Profiteroles with cheese - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Profiteroles

1 tbsp. (250 ml.) milk
1/2 tbsp sugar
1/2 tsp salt
1/3 cup butter
4 eggs
1 cup flour

Cottage cheese and tomato filling

250 g curd cheese
2 tbsp parsley, chopped
1 shallot, finely chopped
1 tbsp sun-dried tomato pesto sauce
Lettuce shoots or finely chopped greens

Ingredient Substitution Suggestions

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Recipes with similar ingredients: curd cheese, milk, eggs, flour, parsley, shallots, lettuce, pesto sauce

Cooking the dish according to the recipe:

Preheat oven to 180°C. Line a baking sheet with parchment paper.
Beat the eggs and set aside.

In a saucepan, combine milk with sugar, salt and butter and bring to a boil.
Pour the flour into the pan and stir the contents until it thickens and the dough stops sticking to the sides of the pan.
Transfer the dough to a bowl and add the eggs one at a time, mixing well after each addition.
Drop the dough by the teaspoon onto a parchment lined baking sheet.
Bake the profiteroles for 30-40 minutes, until the dough has risen and is golden brown.
Let cool. Store the profiteroles in a tightly sealed container until needed. They can also be frozen.
Combine cream cheese with parsley, shallots and pesto sauce.
Cut the profiteroles horizontally into two halves. Fill the bottom half with 2 teaspoons of filling and top with lettuce sprigs or finely chopped herbs. Cover with the top half.

Profiteroles with cheese can be served as an appetizer for a buffet table.