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30 Nisan 2018
English | Kitchen Diary

Salty Profiterol with Saffron Cream and Hazelnut Sauce

I was quite surprised to find a salty profiterol recipe in Toraman kitchen with Swiss chard and mushrooms. I LOVE choux paste, it’s my favourite for all deserts, probably because it is not that sweet. But for whatever reason I have never imagined a salty one! I had to try!

I imagined it with saffron and cheese, so I used cheddar and saffron cream. The sauce needed a bit more reflection, so I had help from “Mide Lobisi”.

I had many flavour suggestions. Rose, terragon, lemon balm, sage, mustard, wasabi, fruits, dried raisins, espelette, paprika, onions, honey, hazelnuts, peanuts, cardamomes, cilantro, tomatoes… I’m sure I missed to note some. Even though I found rose to be very interesting, it was also a challenge to use in a salty dish so I decided to base my sauce on hazelnuts.

Salty Profiterol

Did you see the black spectator? It is not a set up! Wherever there is food, Mickey is there watching! (Probably singing “I’ll be watching you“).

Did you know that salty profiterols are called gougères? At least it is a version where you mix cheese to the warm chou paste. But I prefer to call them profiterols, because why not?

We were to be 6 adults and 3 kids so I needed a looottt of dough. When baking the first batch, I was too excited and opend the oven door too early just to deflate them all. So I started making the second batch while the first batch rerose! So I have lots and lots of choux paste still after serving this dish. I added saffron to the chou paste but I don’t know why, the taste disappeared so it was a waste.

For the top, I prepared a hazelnut, paprika, terragon sauce with the help of İpek, and voilà!

Frankly, it would be more appealing to serve the sauce under the profiterols, it has hidden all the beauty of the profiterols. As the sauce is not as liquid as chocolate sauce that would be the best. I didn’t want the sauce to be any liquider because it wouldn’t be as flavourful. Anyway, I’ll serve the sauce under the profiterols the next time so it will look a lot better!

Also, I served this with passion fruit vinaigrette on salad. Don’t forget to serve with a salad!

Oh by the way – it was approuved by all!

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My Recipe

Active Time: 60 mins
Cook Time: 40 mins
Yields: 4

Ingredients

  • 100g flour
  • 75g butter
  • 3 eggs
  • 4g salt
  • 4g sugar
  • 100g milk
  • 80g water
  • 100ml double cream
  • 125g cheddar
  • 2x50ml milk
  • 1 table spoon flour
  • Saffron
  • 25g hazelnuts
  • 1 small red bell pepper
  • 4-5 shallots
  • Terragon
  • 3-4 drops lemon juice
  • 200ml cream (add or take depending on texture and taste)
  • Milk (to liquidify)
  • Hazelnut oil

Method

  1. Mix the water, milk, salt, sugar and butter in a pan, and boil. When boiling add the flour and mix well. When mixed, take off the heat, transfer to a bowl, add and incorporate the eggs one by one by mixing well.
  2. Use a cream pipe and make small balls on a baking sheet with booking paper. Cook in the oven preheated to 200C for 10-20 mins, until golden all over. Do not open the oven before they are golden.
  3. Mix half of the milk with the flour, heat the other half and add saffron, leave to rest for 20 minutes. Add flour/milk mix, cream, and grated cheddar, cook until creamy. Season with salt and pepper.
  4. Roast the hazelnuts in a pan and set aside to cool.
  5. Cook the shallots and bell pepper in hazelnut oil until caramelised. Add terragon for the last two minutes.
  6. Mix hazelnuts, shallot/pepper mix, half of the cream, a few drops of lemon juice and a couple spoons of hazelnut oil in a food processor. Add milk/cream/hazelnut oil to desired consistency. Season with salt and pepper.
  7. If needed: heat the chou paste in oven, cream and sauce on stove.
  8. Fill the balls with cream using a pipe, serve with warm sauce.

Additional Info

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