Savory Caprese Profiteroles Recipe
- 1 cup water (8 fl oz, 240 ml)
- 1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour (4.5 oz, 127 grams)
- 4 large eggs
- roma tomatoes, sliced
- fresh mozzerella, sliced
- fresh basil leaves
- coarse salt, for sprinkling
- cracked black pepper, for sprinkling
- balsamic vinegar, for serving
- Preheat oven to 400F. Line baking sheets with parchment or silpat.
- Place the water, butter, salt, and black pepper in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
- Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
- Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
- With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
- Use a small cookie scoop to scoop rounded mounds of batter onto your prepared baking sheet.This is the scoop that I use. Alternatively, you could pipe 1″ mounds of dough if you do not have a scoop. The shells will puff up considerably, so do not be concerned with how small the mounds are before they hit the oven.
- Place the baking sheet in the oven and turn to heat up to 425F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 11-13 more minutes until the shells are crispy on the outside and set.
- Allow the shells to cool completely, then split down the middle with a pairing knife.
- To assemble, layer slices of tomato, with slices of mozzerella,and pieces of fresh basil. Sprinkle with coarse salt and black pepper then top with the other half of the shell. Serve with balsamic vinegar to drizzle on top.