each of us has at least one. This one culinary nemesis. This one dish that, no matter how many times you try, it just doesn’t want to work. Or maybe this one recipe that sounds so complicated that you do not even dare to make it. Oh yes, we’ve all been there.
My personal enemies are poached eggs. I love love love them, but never get it right – at least not without cheating (aka cooking them in cling film). Another one of those recipes that many people struggle with is choux pastry. Even my mom avoids making it, mostly because she’s scared that “something could go wrong”.
I must confess that I have never been afraid of choux pastry. And maybe that’s exactly the right approach: Do not overthink it, that’s when it will work best. So far, it has never let me down *touch wood* and I find it easier to make than many other recipes. So if you are still skeptical, just go ahead and try it! These incredibly delicious, cheesy Profiteroles with Camembert Filling are waiting for you as a reward!
- 100 ml of water
- 40 g of butter
- 1/2 tsp salt
- 80 g of flour
- 2 eggs
- 50 g of grated cheese e.g. Emmentaler or Gouda
- 200 g Camembert
- 100 g of butter
- 50-100 ml of cream
- Salt, pepper, fresh herbs pepper, fresh herbs
- Preheat oven to 200° C and line a baking tray with parchment paper.
- For the choux pastry, bring the water, butter and salt in a saucepan to the boil. Add flour in one swing and stir with a spatula or wooden spoon until the dough forms into a ball and comes away from the bottom of the pot. Remove the pan from the heat and place the dough ball in a bowl. Add the eggs one at a time and stir with a hand mixer until a shiny sticky batter forms.
- Use 2 teaspoons to put small balls of batter onto the baking sheet (make sure you leave enough space in between for them to rise), sprinkle the tops with grated cheese and then bake for 20 minutes. Once removed from the oven slice them open right away – either with a sharp knife or a clean pair of kitchen scissors, then let them cool completely.
- For the filling, cut Camembert and butter into small chunks and put it in a bowl. Add the cream and purée until it’s creamy, adding more cream depending on the desired consistency, then season to taste. Fill the cooled profiteroles with it and serve!
While I was editing the pictures earlier I noticed how awesome it would taste if you would add a wee dab of red currant jam along with with the Camembert Creme ❤ I think I should return to the kitchen immediately! 😍
Stay sweet & HAPPY BAKING!