Savory cream puffs: the recipe for a refined and scenographic festive aperitif – Tale Of Travels

I salted cream puffs these are small appetizers in choux pastry, deliciously stuffed, perfect to serve warm or cold antipastion the occasion of a to eat lunch party, or to bring to the table for a aperitif or a buffet dinner with special guests.

We offered them with four toppings different, one more pleasant than the other: two seafood, based on tuna drained in oil and smoked salmon, one based on cooked ham and salami and, finally, a vegetarian, filled with grilled vegetables, ricotta cheese and slivered almonds. But if you prefer, thanks to the neutral and delicate flavor of the choux pastry, you can customize the recipe with soft and creamy fillings, and ingredients of all kinds: like mortadella mousse, black olive pâté, avocado mayonnaise, stracchino, cured ham, bresaola, dried cherry tomatoes and much more.

For a more scenographic rendering, you can also stack the cream puffs on top of each other, distributing them according to taste, then cover them with a Cheese Fondue: you will thus make spectacular salted profiteroles that will leave your guests speechless.

A preparation of French origin, choux pastry is characterized by the double cooking which takes place first on the fire by mixing water, flour, butter and eggs (incorporated out of the fire) then in the oven. In this phase, to obtain golden cream puffs, puffy and empty inside, it will be necessary to “curb curiosity” and never open the door to check if they grow: otherwise the dough will collapse and the result final would be irreparably compromised.

By optimize time at best, we suggest that you focus on making the different fillings while the cream puffs are in the oven: once ready, all you have to do is assemble them.

Learn how to make savory cream puffs with a step-by-step procedure and tips. If you liked this recipe, also try the vol-au-vents, canapés or other tasty appetizers.

How to make savory cream puffs

To make the salted choux, first start with the choux pastry then proceed to the various toppings based on cooked ham, tuna, grilled vegetables and salmon.

Pasta cabbage

Put the butter in a heavy bottomed saucepan, add the water 1add the salt and let melt over medium heat.

As soon as the butter has melted and begins to simmer, add the flour 2all at once.

Let the mixture cook over low heat, stirring constantly with a wooden spatula, until it comes away from the sides of the pan 3.

Once ready, transfer it to a cutting board 4 and let cool.

Put the now cold mixture in a bowl and stir in the eggs 5one by one.

At the end you should obtain a choux pastry with a thick and creamy consistency. 6.

Transfer the choux pastry to a pocket bag and form, on a baking sheet covered with parchment paper, many discs of about 3-4 cm in diameter 7.

Bake the puffs at 200°C and cook for about 25 minutes on the central rack of the oven, without ever opening the door so as not to deflate them; then lower the temperature to 180°C and continue cooking for another 5 to 10 minutes, or until golden brown. Once ready, take out the cream puffs 8 and let them cool completely.

Then cut the top cap of the cream puffs with a knife 9 and keep aside.

Baked ham garnish

Collect the cheese in the blender with the slices of cooked ham tenseason with salt and pepper, and mix everything until you obtain a soft and creamy mousse.

Tuna garnish

Place the drained tuna and the mayonnaise in the blender jug 11cream cheese spread and a drizzle of oil, and run the blender until you obtain a smooth sauce.

Vegetarian filling

Let the ricotta drain well from the whey then put it in a blender with 2-3 fresh basil leaves and the roasted peppers, peeled and cut into strips 12. Season with a pinch of salt and pepper and mix well until smooth.

Salmon filling

Mix the robiola with the olives and a pinch of salt and pepper, and reduce everything to a cream 13.

Assemble the puffs

Fill the cream puffs with the cooked ham mousse, using two teaspoons 14 or, alternatively, with a pocket.

Add a slice of salami folded in four and 1/2 datterino tomato 15.

Continue to fill more cream puffs with the tuna sauce, fresh julienned radicchio and cucunci 16.

Clean the zucchini, cut it into slices and grill it on a griddle 17.

Garnish the vegetarian puffs with the pepper cream, add a slice of grilled zucchini and the slivered almonds 18.

Finally, finish with the salmon cream puffs, filling the bottom with a little olive mixture then adding a piece of smoked salmon and a sheet of arugula 19.

Close the cream puffs with the reserved caps, arrange them on a serving platter 20bring to the table and serve.

storage room

We suggest you eat the freshly prepared savory cream puffs to appreciate them in all their flavor. Alternatively, they can be stored in the refrigerator, in an airtight container, for One day maximum. Empty cream puffs will keep for 3 to 4 days in a tightly closed food bag.