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
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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
- Profiteroles
-
Preheat oven to 375 and and line a baking sheet with a silpat or parchment paper
-
In saucepan, combine milk, butter, sugar, and salt. Bring to simmer over medium heat. Remove from heat.
-
Add flour, parmesan, and rosemary and stir until a mass forms.
-
Return to medium heat and cook for 1 minute, stirring constantly.
-
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.
-
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.
-
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
- Goat Cheese Filling
-
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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