Profiteroles Filled with Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 106 mg | (3 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 2 g |
Ingredients
- Profiteroles
- 300 grams Pastry flour
- 500 milliliters water
- 200 grams butter
- 8 eggs
- 1 tsp salt
- Filling
- 500 grams cream cheese
- 150 grams Whipped cream
- 200 grams Crème fraiche (or sour cream)
- salt
- freshly ground peppers
- 4 Tbsps fresh Fresh herbs (to taste)
Preparation steps
For the profiteroles: In a pot, bring the water, butter, and salt to a boil. Add the flour and beat with a wooden spoon over medium to high heat until a firm dough is formed. Remove the dough and place in a bowl. Let cool slightly and then stir in the eggs one at a time. Grease a baking sheet or line with parchment paper and preheat oven to 200°C (convection) (approximately 375°F). Place the dough into a piping bag and pipe small balls onto the sheet. Bake until golden brown, 15 to 20 minutes (do not open the oven while baking). Let cool to room temperature and halve the profiteroles.
For the filling: In a mixing bowl, stir together the cream cheese and creme fraiche. Stir in the whipped cream and fresh herbs. Season with salt and pepper. If the mixture is too runny, add more cream cheese.
Pipe the cream-cheese mixture into the bottom halves of the profiteroles and put the tops back on. Serve immediately.
