Profiteroles with Spinach Cream

In a saucepan, combine the milk, butter, and salt.

When the milk begins to boil, lower the heat and quickly add the flour, stirring constantly over low heat until all the ingredients are incorporated and the dough pulls away from the sides of the saucepan.

Remove the mixture from the heat and add the eggs one at a time, beating well after each addition to fully incorporate them into the dough.

Let the profiterole dough cool slightly, then transfer it to a piping bag fitted with a plain nozzle. On a baking tray that has been greased and floured, pipe large profiteroles.

Bake the profiteroles in a preheated oven at 180°C (350°F) for 20–25 minutes, or until they are lightly golden. Remove from the oven and set aside.

Wash the spinach and steam it until cooked.

In a skillet, heat a tablespoon of oil and sauté the shrimp, which have been peeled and cleaned, seasoning them with salt and pepper to taste. Remove the shrimp and set aside.

In the same skillet, add a tablespoon of butter. Once melted, add the fresh cream and cook over low heat until it thickens slightly.

Season the cream with salt, pepper, and nutmeg to taste, then add the grated cheese.

Once the cheese has melted, add the cooked and chopped spinach, mixing well.

Make a cut in each profiterole and fill them with a bit of spinach cream.

Decorate each profiterole with a shrimp.