Ideal for serving as an appetizer at a special dinner, these soft and delicious spinach and shrimp profiteroles are simple to make, even though they require preparing both the filling and the profiterole dough. The effort is worth it, as this dish stands out from the usual appetizers served at special dinners.
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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.
Ensure the profiterole dough is cool before transferring it to the piping bag to avoid handling difficulties.
Steam the spinach just until tender to preserve its vibrant color and flavor.
Use freshly grated mozzarella cheese for better melting and flavor.
Serve the profiteroles immediately after assembling to enjoy them warm and fresh.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw and drain it thoroughly before using.
What can I substitute for mozzarella cheese?
You can use any mild melting cheese like gouda or Monterey Jack as a substitute.
Can I make the profiteroles ahead of time?
Yes, you can bake the profiteroles ahead of time and store them in an airtight container. Fill them just before serving.
How do I prevent the profiteroles from deflating?
Ensure the profiteroles are baked until golden and firm. Avoid opening the oven door during baking.
Can I use pre-made profiteroles?
Yes, pre-made profiteroles can be used to save time, but homemade ones offer better flavor and texture.
