Savoury Profiteroles Stuffed with Mac & Cheese
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 20 minutes
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Difficulty Level: Moderate
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Course: Snack
Cuisine: French
Key Ingredients:
Refined flour
Butter
Eggs
Del Monte Chifferi Rigate and Cheese sauce
About Savoury Profiteroles Stuffed with Mac & Cheese
Table of Contents
These profiteroles
stuffed with pasta and cheese sauce make a delicious snack
- Refined flour 250 gms
- Butter ⅓ cup + to grease
- Eggs 3
- Del Monte chifferi rigati, boiled 1 cup
Step 1. Preheat oven to 180º C. Grease a baking tray with some butter.
Step 2. Put butter and ⅓ cup water in a non-stick pan and heat till butter melts and mixes well with water.
Read MoreIngredients
- Refined flour 250 gms
- Butter ⅓ cup + to grease
- Eggs 3
- Del Monte chifferi rigati, boiled 1 cup
- Cheese sauce 1 cup
- Micro greens to garnish
How to Make Savoury Profiteroles Stuffed with Mac & Cheese (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease a baking tray with some butter.
- Put butter and ⅓ cup water in a non-stick pan and heat till butter melts and mixes well with water.
- Pour this mixture into a bowl, add flour and mix till the mixture is smooth.
- Add eggs and mix till smooth. Transfer the mixture into a piping bag.
- Pipe the batter into roundels on the baking tray keeping sufficient space between each roundel.
- Keep the tray in the preheated oven and bake for 15 minutes.
- Take Del Monte chifferi rigati pasta in another bowl, add cheese sauce and mix well.
- Cut the profiteroles from the middle and stuff them with pasta mixture.
- Arrange them on a serving platter, garnish with micro greens and serve.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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