Savory veggie profiteroles turn choux pastry into party food: small golden puffs split and filled with chopped hard-boiled eggs, parsley, marinated mushrooms, and cooked asparagus. They look like they came from a bakery case and take about seventy minutes end to end. Twenty-four of them will not survive the hour.
Imagine biting into a delicate, golden puff that gives way to a creamy, savory filling bursting with fresh flavors. These Savory Veggie Profiteroles are the ultimate elegant appetizer, perfect for impressing guests at your next gathering. While you can certainly use store-bought shells, there’s a special kind of magic in making your own choux pastry from scratch—and with a food processor, it’s surprisingly simple! Let’s bake up a batch of these irresistible bites.
Ingredients
• For the Choux Pastry Puffs
• 1 cup / 240 ml water
• ½ cup / 113 g (4 oz) butter
• ½ tsp salt
• 1½ tsp sugar
• 1 cup plus 2 Tbs / 135 g (4.8 oz) all-purpose flour
• 4 large eggs
• For the Savory Veggie Filling
• 6 hard-boiled eggs, peeled and chopped
• ½ cup / 20 g (0.71 oz) finely chopped fresh parsley
• ⅓ cup / 50 g (1.76 oz) finely chopped marinated mushrooms
• ⅔ cup / 100 g (3.5 oz) chopped cooked asparagus
• ¼ cup / 57 g (2.01 oz) butter, melted
• ¾ tsp salt, or to taste
• 1 Tbs white wine vinegar
• Freshly ground black pepper to taste
Instructions
1. Making the Choux Pastry
2. Preheat your oven to 375°F / 190°C and lightly butter several large baking sheets.
3. In a medium saucepan, combine the water, butter, salt, and sugar. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
4. Reduce the heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball of dough. Continue to cook, stirring constantly, for another 3-4 minutes to dry out the dough slightly.
5. Remove the pan from the heat and let the dough cool for 5 minutes. It should be warm, not hot.
6. Transfer the dough to the bowl of a food processor fitted with the steel blade. Pulse for about 20 seconds to break it up. Add the eggs one at a time, processing well after each addition until the dough is smooth, thick, and glossy.
7. Transfer the finished dough to a pastry bag fitted with a round tip, or use two teaspoons. Pipe or spoon small, walnut-sized balls onto the prepared baking sheets, leaving about 1½ inches of space between them.
8. Bake for 20 to 30 minutes, until the puffs are beautifully puffed up and a light golden brown. Do not open the oven door for the first 15 minutes!
9. Once baked, use the tip of a sharp knife to poke a small slit in the side of each puff. Turn off the oven and return the puffs to the warm oven for 15-20 minutes to dry out the insides. This is the secret to a crisp shell!
10. Crafting the Filling & Assembly
11. In a large bowl, gently combine the chopped hard-boiled eggs, parsley, marinated mushrooms, and cooked asparagus.
12. Drizzle the melted butter over the mixture and toss lightly to coat.
13. Season with salt, white wine vinegar, and a generous amount of freshly ground black pepper. Stir carefully until everything is well combined. Taste and adjust seasoning if needed.
14. To assemble, carefully slice off the top third of each cooled puff, leaving it slightly attached like a hinge. Spoon about a teaspoon of the savory filling into each puff. Press the top down gently and serve immediately with cocktails or chilled white wine.
Nutritional Information
• (Estimated per serving of 3 puffs)
• Calories: 155 kcal
• Protein: 6 g
• Carbohydrates: 8 g
• Fat: 11 g
• Sodium: 210 mg
Pro Tips
• for Perfect Profiteroles
• Ensure the choux dough has cooled for at least 5 minutes before adding the eggs. If the dough is too hot, it can cook the eggs, resulting in a flat, dense puff.
• The final drying step is crucial! Poking a slit and returning the puffs to a warm, turned-off oven helps release steam and prevents them from becoming soggy.
• For the best texture, chop all your filling to a similar, fine size. This ensures a perfect, well-blended bite every time.
• The empty puff shells can be made a day ahead. Store them in an airtight container at room temperature and re-crisp in a 300°F / 150°C oven for 5 minutes before filling.
FAQ
Q: Are these veggie profiteroles a good source of vegetarian protein
A: Yes, the primary source of protein in this recipe comes from the hard-boiled eggs in the creamy filling. Each serving of three puffs contains approximately 6 grams (0.21 oz / 6 g) of protein, making them a satisfying vegetarian appetizer.
Q: Can I make this savory profiterole recipe vegan
A: This specific recipe relies heavily on eggs and butter for both the choux pastry and the filling, making a direct vegan substitution challenging. The eggs are crucial for the puff’s structure and the filling’s texture. For a fully vegan version, you would need to find a specialized vegan choux pastry recipe and create a plant-based filling using ingredients like tofu or cashews.
Q: Can I make these vegetarian profiteroles ahead of time
A: Absolutely. The empty choux pastry shells can be made a day ahead and stored in an airtight container at room temperature. To ensure they are crisp, reheat them in a 300°F / 150°C oven for 5 minutes before filling and serving. You can also prepare the filling ahead and keep it refrigerated.
Q: What other vegetarian fillings can I use for these puffs
A: The choux pastry shells are very versatile. For other delicious vegetarian options, you could try a creamy mushroom and herb filling, a whipped feta and roasted red pepper spread, or a curried chickpea salad. The key is to ensure your filling is not overly wet to prevent the delicate shells from becoming soggy.
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Savory Veggie Profiteroles
Ingredients
Method
- Making the Choux Pastry
- Preheat your oven to 375°F / 190°C and lightly butter several large baking sheets.
- In a medium saucepan, combine the water, butter, salt, and sugar.
- Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
- Reduce the heat to low and add all the flour at once.
- Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball of dough.
- Continue to cook, stirring constantly, for another 3-4 minutes to dry out the dough slightly.
- Remove the pan from the heat and let the dough cool for 5 minutes. It should be warm, not hot.
- Transfer the dough to the bowl of a food processor fitted with the steel blade. Pulse for about 20 seconds to break it up.
- Add the eggs one at a time, processing well after each addition until the dough is smooth, thick, and glossy.
- Transfer the finished dough to a pastry bag fitted with a round tip, or use two teaspoons. Pipe or spoon small, walnut-sized balls onto the prepared baking sheets, leaving about 1½ inches of space between them.
- Bake for 20 to 30 minutes, until the puffs are beautifully puffed up and a light golden brown.
- Do not open the oven door for the first 15 minutes!
- Once baked, use the tip of a sharp knife to poke a small slit in the side of each puff.
- Turn off the oven and return the puffs to the warm oven for 15-20 minutes to dry out the insides. This is the secret to a crisp shell!
- Crafting the Filling & Assembly
- In a large bowl, gently combine the chopped hard-boiled eggs, parsley, marinated mushrooms, and cooked asparagus.
- Drizzle the melted butter over the mixture and toss lightly to coat.
- Season with salt, white wine vinegar, and a generous amount of freshly ground black pepper.
- Stir carefully until everything is well combined.
- Taste and adjust seasoning if needed.
- To assemble, carefully slice off the top third of each cooled puff, leaving it slightly attached like a hinge. Spoon about a teaspoon of the savory filling into each puff. Press the top down gently and serve immediately with cocktails or chilled white wine.
