Cranberry & Whipped Brie Christmas Profiteroles
Delicious savory profiteroles with whipped brie and cranberry filling. These Christmas profiteroles make the perfect Christmas appetizer or canape.
Equipment
- 1 medium size saucepan
- 2 lined baking trays
Ingredients
Savoury profiteroles
- 50 grams (1.75 oz) unsalted butter
- 150 ml (5 floz) water
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) sugar
- 65 grams (2.3 oz) all purpose flour flour
- 2 eggs use large, room temperature eggs
Savoury profiteroles filling
- 400 grams (2.75 cups) Brie cheese
- 400 grams (1.75 cups) Cream cheese
- 150 grams (5 oz) Cranberry sauce
- Salt and Pepper
Instructions
- Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- Heat the water, butter, sugar and salt together in a saucepan and bring it to boiling point. Break the butter into small chunks so that the water doesn't boil before it has melted into it.
- Sieve the flour and add it into the water mixture off the heat, stirring vigourously to form a smooth paste.
- Return the saucepan over medium heat and continue to stir the mixture for a few minutes to cook out the flour. It will form a smooth, shiny ball that holds its shape together if you roll it around the saucepan (see video).
- Cool the mixture by turning it out into a glass bowl and put in the fridge for a few minutes, or spread it out onto a cool, clean surface.
- Whisk the eggs together and add slowly into the choux pastry mixture, stirring continuously so it incorporates and forms a silky, glossy mixture that just drops off a spoon.
- Pipe your profiteroles. Put the choux pastry into a piping bag and cut 1cm from the end. Pipe small mounds of the choux pastry onto a lined baking tray, leaving a gap between each one.
- Flick a tablespoon of water over the choux buns to help them rise.
- Bake the profiteroles in the oven for 20 minutes until they are golden brown. Be governed by colour rather than time, as all ovens vary, they may need more time.
- Take the profiteroles out of the oven and carefully make a piping hole in the bottom rising the end of a sharp knife. Put the profiteroles back in the oven to dry out for one or two more minutes with the holes facing upwards.
- Make your Christmas profiteroles filling. Cut all of the rind off the Brie cheese and then cut it into small chunks. Place the brie and cream cheese into a bowl with the cream cheese and use an electric whisk to blend them together until smooth. Move it in a piping bag, and put the cranberry sauce into another piping bag.
- Pipe the profiterole filling: Pipe a small amount of cranberry sauce into the savory profiteroles first, and then pipe in the whipped brie.
Video
Nutrition
Calories: 123kcalCarbohydrates: 5gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 41mgSodium: 169mgPotassium: 46mgFiber: 0.1gSugar: 2gVitamin A: 318IUVitamin C: 0.1mgCalcium: 40mgIron: 0.3mg
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