Herb and Cream Cheese Profiteroles
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
190
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 84 mg | (2 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
30
- For the profiteroles
- 1 cup milk
- ½ cup butter (scant)
- 1 tsp salt
- 2 ¾ cups flour
- 8 eggs
- 1 ¼ cups Cheese (e. g. Gruyere, grated)
- For the cream cheese filling
- 1.333 cups cream cheese
- 2 Tbsps fresh Fresh herbs (e. g. chives and parsley, chopped)
- ⅔ cup Crème fraiche
- 0.333 cup cream (at least 30% fat, whipped)
Preparation
Kitchen utensils
1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Fine-mesh sieve, 1 Whisk, 1 quadratische Baking dish (24 x 24 cm), 1 Parchment paper, 1 Rubber spatula, 1 Wire rack, 1 Cutting board, 1 Small knife, 1 Pot, 1 Wooden spoon, 1 Small bowl, 1 Citrus juicer, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Skillet, 1 Slotted spatula
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
To make the dough, place the milk and butter in a pot of 250 ml water. Add some salt and bring to the boil. Add the flour and stir until the mixture loosens itself from the bottom of the pan and a white coating appears.
3.
Place the dough in a bowl and immediately stir in one egg at a time adding the next one only when the dough feels smooth. The dough is ready when it is shiny and falls heavily from the spoon.
4.
Place the mixture in a piping bag with a smooth hole and pipe table tennis-sized balls onto a baking tray lined with grease-proof paper. Sprinkle with the cheese and bake for approx. 25 minutes until golden brown. Remove and leave to cool. Cut the profiteroles in half, but not all the way through, while they are still warm.
5.
To make the filling, mix together the cream cheese, herbs and creme fraiche and fold in the whipped cream. Season with salt and ground black pepper. If the cream is too runny add a little more cream cheese.
6.
Place the cheese mixture in a piping bag and pipe the cream into the profiteroles.
