Serves a Crowd

Parmesan and Prosciutto Profiteroles with Goat Cheese

by:
October 23, 2009
0
0 Ratings
Parmesan and Prosciutto Profiteroles with Goat Cheese
  • Serves approx. 14
Author Notes

This is a grown-up version of a ham and cheese perfect for a cocktail or dinner party. We serve them at wine tastings and they always go quickly. The dough comes together easily and can be doubled. The flavor variations are endless. —melissav

What You'll Need
Ingredients
  • Profiteroles
  • 1/2 cup whole milk
  • 1/2 stick butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1 tablespoon rosemary, minced
  • 1/4 cup plus 2 TB (separated), grated and packed parmigiano reggiano
  • 1 ounce proscuttio
  • 2 eggs
  • Goat Cheese Filling
  • 3 ounces goat cheese such as Capricho de Cabra
  • 2 tablespoons cream
  • 1 tablespoon white balsamic fig vinegar (optional)
  • 1 ounce proscuttio chopped
Directions
  1. Profiteroles
  2. Preheat oven to 375 and and line a baking sheet with a silpat or parchment paper
  3. In saucepan, combine milk, butter, sugar, and salt. Bring to simmer over medium heat. Remove from heat.
  4. Add flour, parmesan, and rosemary and stir until a mass forms.
  5. Return to medium heat and cook for 1 minute, stirring constantly.
  6. Transfer dough to a bowl and let cook for 2-3 minutes. Using an electric mixer, add the proscuttio and eggs, one at a time.
  7. Transfer dough to a ziplock and snip one corner (or use a pastry bag. Pipe 1 inch mounds one inch apart. Sprinkle with remaining 2 TB parmesan.
  8. Bake for about 25 minutes until puffed and golden. Rotate the pan about halfway through. Poke a hole in the side of each one with a toothpick to release steam. Let cook completely and then split horizontally and fill
  1. Goat Cheese Filling
  2. Mix the ingredients with the electric mixer (or by hand) until fluffy (you may need another TB cream). Mix in proscuttio and season with pepper to taste. Use to fill the profiteroles.
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7 Reviews

Logan46
Logan46 April 28, 2017
Sounds so good, what kind of cream????
 
Marion T.
Marion T. September 16, 2010
Can these be frozen???
 
TheWimpyVegetarian
TheWimpyVegetarian February 17, 2010
I'm going through all the appetizers looking for some ideas and am just seeing this one. love to make savory profiteroles and am adding this to my repertoire. I love how they sound! I make some with crab and chervil that are really tasty too.
 
kitchengardener
kitchengardener December 25, 2009
I just tried these yesterday
there is either a typo or....
the batter was runny and did not puff up like traditional gougeres
maybe the statement,let cook for two or three minutes is the puzzle?
 
melissav
melissav January 7, 2010
It is supposed to be let "cool." Sorry about that and that they didn't work out for you. I know what is a disappointment it can be when a recipe doesn't turn out as expected.
 
ageekymom
ageekymom December 11, 2009
I just finished making these and they are excellent! The tang of the balsamic vinegar with the tang of the goat cheese in the filling was so delicious and the profiteroles would be great all by themselves. I will be making these again and again! Thank you so much for posting this recipe.
 
melissav
melissav January 7, 2010
So glad you enjoyed them.