Profiteroles Salati
I profiteroles salati sono una gustosa variante dell'omonimo dolce, preparati con diverse farciture sfiziose: bresaola, salame, gamberi e salmone!
I profiteroles salati sono una gustosa variante dell'omonimo dolce, preparati con diverse farciture sfiziose: bresaola, salame, gamberi e salmone!
- olio extravergine d'oliva q.b.
- sale fino q.b.
- pepe nero q.b.
- sale fino 1 pizzico
- basilico q.b.
- uova medie 2
- burro 50 g
- farina 00 65 g
- acqua 100 ml
- zucchero 5 g
- mazzancolle 10
- salame 60 g
- salmone 50 g
- bresaola 30 g
- formaggio fresco spalmabile 500 g
- prosciutto cotto 150 g
- latte intero 130 ml
- menta q.b.
- caprino 320 g
- scorza di limone â½
- aneto q.b.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Iniziate realizzando la pasta choux: mettete un tegame sul fuoco, aggiungete il burro, l'acqua, lo zucchero e il sale, mescolate con una frusta. Una volta raggiunto il bollore, togliete dal fuoco e aggiungete la farina setacciata.
- Continuate la cottura, rigirando il composto con un cucchiaio di legno e quando il composto si staccherà completamente dalla pentola, togliete dal fuoco e lasciatelo raffreddare.
- Una volta freddo, mettete il composto in una planetaria con gancio a foglia, e aggiungete le uova una alla volta, aggiungendo la successiva solo quando la precedente sarà stata completamente assorbita.
- Trasferite il composto in una sac-à-poche e formate dei mucchietti di pasta su una leccarda con carta forno.
- Infornate a 170-175° per 30-35 minuti (o a 150-155° in forno ventilato per 25-30 minuti), poi lasciate asciugare in forno aperto.
- Preparate la crema al prosciutto: frullate formaggio spalmabile, prosciutto cotto, basilico, menta, olio, latte, sale e pepe.
- Preparate la crema al caprino: frullate aneto, caprino, sale, pepe, olio e scorza di limone.
- Pulite le mazzancolle: sciacquatele, eliminate teste, zampette, carapace e code, incidete il dorso ed eliminate l'intestino.
- Fate saltare le mazzancolle in padella con olio e aglio.
- Affettate il salame.
- Dividete i profiteroles a metà, eliminate i residui di pasta e farciteli.
- Farcite i profiteroles con le creme e gli ingredienti scelti (salame, mazzancolle, salmone, bresaola).
- Per la presentazione a piramide, spremete una goccia di crema sul piatto, posizionate i profiteroles, decorate con ciuffetti di crema, roselline di salmone e bresaola e aneto.
My Unexpected Culinary Adventure: Mastering the Art of Savory Profiteroles
For years, my kitchen was a realm of comfort food. Roast chicken, hearty stews, and the occasional batch of perfectly golden-brown cookies were my culinary repertoire. My days were filled with the predictable rhythm of a busy life – work, errands, family – and cooking was a way to unwind, a comforting ritual, not an exploration. Then, a friend invited me to a sophisticated dinner party, and everything changed. The centerpiece of the appetizer course was a stunning array of savory profiteroles – tiny, crisp puffs filled with unexpected and delightful combinations of flavors. It was a revelation. I was instantly smitten, captivated by the elegant simplicity and the tantalizing possibilities.
That night, I embarked on a journey. It wasn't a grand, exotic trip across continents, but a personal adventure in my own kitchen, fuelled by curiosity and a determination to recreate those exquisite little pastries. The initial attempts were, shall we say, less than perfect. My profiteroles were either flat, soggy, or stubbornly refused to rise. I scoured cookbooks, watched countless online videos, and even resorted to begging for advice from experienced bakers. The process was challenging, a test of patience and perseverance, but each failed attempt spurred me on. I discovered a hidden passion, a joy in the process of mastering a culinary skill that stretched my abilities and expanded my palate.
The journey was filled with unexpected twists and turns, just like any other adventure. I learned the crucial importance of precise measurements, the delicate balance of ingredients, and the subtle art of mastering the choux pastry. The seemingly simple process proved to be a fascinating lesson in technique. I experimented with different fillings – from classic combinations like prosciutto and creamy cheese to more adventurous pairings like smoked salmon and dill. And with each successful batch, my confidence grew, along with my enthusiasm for culinary exploration.
The final triumph came one evening, after many hours of experimentation. The profiteroles were perfect: crisp, airy, and filled with delicately balanced flavors. It wasn't just about the taste; it was the satisfaction of mastering a new skill, the sense of accomplishment that accompanied each perfectly formed puff. These savoury profiteroles weren't just appetizers; they were a symbol of my personal growth, a testament to the joy of pushing boundaries, and a celebration of the unexpected adventures that life throws our way.
Now, I continue my culinary explorations, always open to new challenges and excited by the endless possibilities in the kitchen. I still make my classic comfort food, but now I approach cooking with a newfound sense of confidence and creativity, always remembering the journey that began with those exquisite, savory profiteroles.
