Profiteroles: 6 different tastes

I am an avid fan of cocktail parties. I love the mingling and the cocktails, but most of all I love the food. I look forward to the platters filled with morsels of sweet and savoury deliciousness just tempting me to taste. Hosting a dinner party can be a challenge, but with the help of a golden French pastry, the profiterole, assembling appetizers and tiny desserts is easier than it looks. Profiteroles are miniature pastries made up of common ingredients: eggs, milk or water, salt and butter. Once they’re baked and cooled, fill them with sweet or savoury ingredients and platter them up for a gathering.

Here’s how I did it.

Profiteroles
1 cup water
1/2 cup butter
Pinch salt
1-1/4 cups all-purpose flour
4 eggs

In heavy saucepan, bring water, butter and salt to boil; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side in smooth ball.

Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, 1 to 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.

Using an electric mixer, beat in eggs one at a time and beating well after each addition. Beat until smooth and shiny. Fill pastry bag fitted with 1/2-inch (1 cm) plain tip with batter; pipe batter into twenty-four 2-inch (5 cm) wide by 1-inch (2.5 cm) high mounds onto 2 parchment paper–lined baking sheets.

Smooth points with a brush dipped in water.

 

Bake in top and bottom thirds of 425°F (220°C) oven for 20 minutes. Reduce heat to 375°F (190°C). Switch and rotate pans. Bake for 15 minutes or until golden and crisp. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 24 hours.)

Baked and cooled

 

Once the profiteroles are cooled, cut in half horizontally with serrated knife and fill with…

Devilled egg salad. Dice 3 hard-cooked eggs; stir in 3 tbsp mayonnaise, 1 tsp deli mustard, pinch each smoked paprika, salt and pepper. Top with baby spinach.

Sliced pears and creamy blue cheese with baby arugula.

Paté with caramelized onions.

Smoked salmon with dill and caper cream cheese.

 

And don’t forget about dessert…

Berries, whipped cream and icing sugar.

Ice cream and warm cinnamon chocolate sauce.

 

Who wouldn’t want to pop one of these treats into their mouth? What would you put in your profiteroles?

(Visit the Canadian Living website for our Warm Cinnamon Chocolate Sauce recipe.)