Cheese Profiterole

Hello Dear Friends,

I have always shared my profiteroles recipes with you as dessert, but these mini and puff puff dough balls are also wonderful :)

As I always say, making profiteroles and eclairs is actually very simple. The important thing is to comply with the dimensions and cooking time.

What do profiteroles and supplements have in common? Both were made with choux, that is, water dough, which is cooked both in the pot and in the oven after portioning. The basic ingredients of this dough are clearly defined. Flour, water, butter, salt and eggs. In other words, neither yeast nor baking powder is added to such a puffy dough.

The most important point is the consistency when you add the eggs. After the dough comes together, it is necessary to be careful when adding the eggs. If you have large, not medium-sized eggs, you can reduce the number of eggs by 1. The consistency of the dough should be neither too hard nor too runny. It should be a dough that does not spread when you squeeze it and does not deteriorate or decompose.

I use a standard 200 ml water glass found in every home in my recipes. This glass takes an average of 115 grams of flour. So make sure to adjust your measurements accordingly. A round size egg is between 55-60 gr on average.

Love…

Ingredients for Cheese Profiterole Recipe

• 1 cups of flour
• 1 glasses of water
• 100 gr butter
• 4 medium eggs

For the Cheese Cream:

• 1 pack of labneh cheese
• half a pack of cottage cheese
• 10-15 leaves of basil

How to Make Cheese Profiterole Recipe?

1. Take water and butter in a medium steel saucepan, cook on low heat until the water boils and the oil melts.
2. Add the flour to the boiling water and start mixing the dough with the help of a spatula.
3. When the dough comes together, squash and spread and cook for 2 more minutes.
4. Take the dough that comes together well from the stove. Stir for 1 more minute in this way to get the first temperature.
5. Take the warm dough into the mixer bowl, add the eggs one by one while mixing at low speed.
6. When all the eggs are finished and you get a soft but non-spreading dough, fill the dough into the cream piping bag.
7. Squeeze a little smaller than walnut size onto the tray on which you have greased paper, at 3 cm intervals.
8. Bake in an oven preheated to 220 degrees for 8 minutes. Lower the oven temperature to 180 degrees and bake for another 14 minutes.
9. At the end of the cooking time, turn off the oven and open the door, let the profiteroles rest for 10 minutes without removing them.
10. Let the profiteroles come out of the oven rest for 1 hour at room temperature. For the cream, take the cheeses in a blender, add the basil leaves and mix until the leaves are broken.
11. Take the cheese cream you have prepared with squeezing cream and serve it by squeezing it into profiteroles that you cut in half.