Sunday, 9 November 2014
Sun-Dried Tomato and Cheese Profiteroles
So I haven't been cooking much at home. Not because I cook all day in school and I'm in school 40 hours a week but because I come home everyday utterly deflated as I doubt my ability to turn on a stove.
This weekend I had planned to practice some exam dishes, one of which is coffee eclairs. I love my profiteroles and choux pastry and creme patisserie but making those eclairs was such a chore. Halfway through, just as I was heating up the milk for the creme patisserie and starting my choux pastry mix, I said f*ck it and decided to do my own thing. I relaxed and opened my cupboards to see what I had and I enjoyed cooking again. And I made these.
Choux pastry recipe adapted from Giallo Zafferano
200ml cold water
100g butter, cubed
140g flour, sifted
4 eggs, whisked
1 egg yolk for egg wash
Sun-dried tomato filling (adjust the quantities to your liking)
1/4 cup Sun-dried tomatoes, finely chopped
1 tbsp capers, finely chopped
2-3 tbsp extra virgin olive oil
200g cream cheese, softened
1/2 tsp paprika
Preheat the oven to 190C. Grease a large baking tray.
Bring the cold water, salt, butter and sugar to the boil and let boil for 5 seconds then remove from heat. Quickly stir in the sifted flour and when well-combined, put it back on the heat (medium-high) and stir until the edges come away from the pan. Put in a bowl and leave to cool.
Add the eggs, a bit at a time, stirring well, making sure it's completely incorporated before adding more. You may not need all the eggs, it needs to be dropping consistency.
Put the mixture in a piping bag and pipe into small rounds a few cm apart from each other. Whisk the egg yolk and brush the top of the top of the choux buns with a bit of it (it's easier just dabbing it with your finger). Bake for about 20-25 minutes or until golden.
In the mean time make the filling by mixing the ingredients together to taste.
Cut the choux buns in half and put the filling inside.