Charcoal Profiteroles with a Watercress and Cream Cheese filling
Emerging as a new trend for 2019, learn how to make your own charcoal profiteroles with a creamy watercress and cream cheese filling.
10 - 15minutes
20 - 30minutes
- Preheat the oven to 190°C.
- Whisk together the flour and charcoal. Place the salt, water and butter into a large saucepan and bring to a simmer over a medium heat, stirring occasionally. Ensure the butter is fully melted, then remove from the heat and add the flour and charcoal. Beat vigorously until a smooth dough is formed, then return the pan to the heat.
- Cook the dough for 3-4 minutes while you use a wooden spoon or spatula to keep it moving round the pan. Stop cooking once the dough is glossy and comes away from the sides of the pan easily.
- Transfer the dough to the bowl of a stand mixer with the paddle attachment. Beat the dough on high until it has fully cooled. You can use a hand mixer for this but you will be standing in your kitchen for quite a long time while the mix cools down!
- Once your dough is cool, add in you beaten eggs, slowly. You may not need to add all of the egg. You are looking for a smooth, pipe-able consistency that will hold its shape once piped or spooned onto a baking tray.
- Prepare a flat baking tray with a silicone baking mat, or use greaseproof paper if you do not have a mat to hand.
- Pour the choux batter into a piping bag and cut off the end to create a small hole through which to pipe. Pipe circles of batter onto the tray that are roughly 3cm I diameter, making sure you leave at least 5cm gap between each one. Remember that the profiteroles are for canapes so you want them to be bite-size once cooked. If you do not have a piping bag you can spoon the batter onto the tray instead.
- Place the tray into your pre-heated oven for 20-25 minutes depending on how crisp you would like your profiteroles to be and how large they are. Personally I like them a tiny bit soft in the middle! It’s very important that you do not open your oven until 20 minutes have elapsed, otherwise you risk your profiteroles collapsing.
- Remove the profiteroles from the oven and allow to cool completely while you make your filling. Finely chop your watercress, stalks and all, and add into a mixing bowl. Add in your cream cheese, lemon zest, and horseradish, and mix thoroughly. You may want to add a little more horseradish depending on your taste.
- Once your profiteroles have cooled, take a small serrated knife and carefully cut them in half crossways. Spoon your filling into a piping bag and fill the bottom half of each profiterole with the cheese and watercress mixture before placing the lid on top. Serve immediately.
- Tip: Once your profiteroles have cooled they can be kept in an air-tight container for 24 hours before filling and serving.
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