Spicy profiteroles are perfect for party buffets: small, convenient, easy to prepare and wonderfully versatile. These savory cream puffs turn a single choux pastry recipe into elegant finger food that works for a variety of occasions, from casual gatherings to more formal receptions.
Taste and Occasion
Choux pastry has a relatively neutral flavor—neither overly sweet nor salty—so it serves as an excellent base for both sweet and savory fillings. For these savory profiteroles, a flavorful cream cheese filling creates a satisfying contrast with the light, airy pastry. The result is attractive, bite-sized appetizers that look as good as they taste and make a great addition to any buffet or party table.
Ingredients
Below is a reliable recipe for savory profiteroles that avoids the common pitfalls of choux pastry. The filling is simple: flavored cream cheese, finished with diced peppers and fresh chives for color and bite. Important: let the baked choux pastry cool completely before filling so the cream cheese stays stable.
How to make the Savory Profiteroles
Follow these steps for a successful choux pastry and a creamy filling:
- Place water, butter and salt in a saucepan and bring briefly to a boil, or simply melt the butter in the water. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a large ball and you see a thin white film on the bottom of the pan; this “burning off” stage takes about one minute. Allow the dough to cool slightly until lukewarm.
- Beat the eggs lightly. Using a hand mixer or sturdy spoon, add the egg mixture gradually to the cooled dough—never add it all at once. The final dough should resemble a sponge: pliable but not runny. If the dough is too loose, omit a bit of the egg mixture. Stir in the baking powder at the end.
- Preheat your oven to 380°F (190°C). Line a baking sheet with parchment paper. Use a piping bag to pipe even mounds of dough onto the tray, or simply spoon them on. Leave plenty of space between the mounds; choux pastry rises significantly in the oven.
- Bake for about 20 minutes in the preheated oven. Important: do not open the oven door while baking, as the sudden change in temperature can cause the puffs to collapse. When finished, remove the tray and, while still hot, cut small lids off the puffs with scissors or a sharp knife so steam can escape.
- Let the profiteroles cool completely. Fill a piping bag with the cream cheese filling and pipe it into or on top of each puff. Alternatively, spread the filling with a teaspoon. Finish with finely diced paprika (bell pepper) and some fresh chives for color and flavor.
Top Tip
The cream cheese filling can be varied to suit your taste. Try adding a touch of chili, chopped herbs, or a soft goat cheese for different flavor profiles. For a two-tone presentation, fill a piping bag with two contrasting flavored cream cheeses side-by-side to create a decorative stripe as you pipe.
Recipe Card
Savory Profiteroles
Airy choux pastry filled with flavored cream cheese—light, pretty and ideal as buffet finger food.
Prep Time: 20 mins • Baking Time: 20 mins • Servings: 40 profiteroles • Calories: 64 kcal each (approx.)
Ingredients
For the choux pastry
- 250 milliliters water (1 cup)
- 50 grams butter (3 ½ tablespoons)
- 1 teaspoon salt
- 150 grams all-purpose flour (about 1 1/5 cups)
- 4 small eggs
- 2 pinches baking powder
For the filling and decoration
- 400 grams cream cheese, flavored if desired (about 1 ⅘ cups), preferably a fluffy variety
- Chives, finely chopped
- ¼ piece (small) paprika or bell pepper, very finely diced
Instructions
- Combine the water, butter and salt in a pot and bring briefly to a boil or melt the butter in the water. Remove from heat and add the flour all at once. Stir rapidly until a dough ball forms and a thin white film appears on the bottom of the pan (about 1 minute). Allow to cool until lukewarm.
- Beat the eggs. Add them gradually to the cooled dough with a hand mixer or spoon—never all at once—until the dough has a sponge-like consistency. If the dough becomes too loose, hold back some egg. Stir in the baking powder at the end.
- Preheat oven to 380°F (190°C). Line a baking sheet with parchment paper. Pipe or spoon mounds of dough onto the sheet, leaving space for rising.
- Bake for about 20 minutes. Do not open the oven door during baking. When the puffs are done, cut small lids off while they are still hot to release steam.
- Allow the profiteroles to cool completely. Fill a piping bag with cream cheese and pipe the filling into or onto each puff. Alternatively, spread with a spoon. Garnish with diced paprika and chives.
Notes
- These profiteroles are best eaten fresh once filled. Unfilled puffs freeze well; thaw at room temperature for about an hour before filling.
Variations
If you wonder where the lids went in the photos—they were eaten! The profiteroles look lovely with or without their tops. For other party snack ideas, try different small savory bites that use similar techniques: mini savory tarts, stuffed pastry cups or small puff pastry bites all pair well with a buffet spread. Use the same cream cheese idea as a base and adapt seasonings to taste.
