Profiteroles with Feta Mousse and Nóbulo
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Fusion
Ingredients/ Συστατικά
For the Choux Pastry
  • 125 gr. / 4.5 oz. milk
  • 125 gr. / 4.5 oz. water
  • 110 gr. / 4 oz. butter
  • Pinch of salt
  • 1 tsp sugar
  • 140 gr. / 5 oz. flour
  • 250 gr. / 9 oz. egg (approximately 5 medium sized)
For the Feta Mousse
  • 200 gr. / 7 oz. of feta cheese
  • 180 gr / 6 oz. heavy cream
  • 100 gr. / 3.5 gr. cream cheese or la vache qui rit
  • 1 tbsp chopped scallion depending how intense you want it
  • 6 leaves of fresh basil
  • 100 gr. 3.5 oz. nobulo or prosciutto, chopped coarsely
  • Salt and pepper (be careful with the salt, start with just a pinch and if you see that it needs more, add pinch by pinch because feta is salty by its own)
  • Couple of tbsp. of honey to brush them on top
Instructions/ Εκτέλεση
For the Choux Pastry
  1. Preheat oven to 200° C / 400° F.
  2. In a pot add the milk, the water, the butter, salt and sugar.
  3. Place the pot in medium/high heat.
  4. When the batter starts to boil, throw the flour and whisk for about 1 minute.
  5. At this point the batter will gather around the whisker and away from the sides of the pot.
  6. Remove from heat and put it in the mixer.
  7. In low speed and with the paddle, mix the dough and add the eggs one by one letting them to be incorporated in the dough.
  8. Take a pan and cover it with parchment paper.
  9. With a piping bag make little balls with the choux dough in the shape of a walnut.
  10. Bake for 20 minutes or until they become golden brown on top.
  11. If you have a second batch for baking, make sure you lower the oven to 175° C / 350° F.
  12. Please do not open the oven while they are baking and use the conventional oven instead of the one with air.
  13. Take them out of the oven and let them dry for a while.
  14. If you plan to complete the recipe next day, just put them in a plastic bag and store them in the fridge.
  15. Otherwise, you can fill them after couple of hours.
For the Feta Cheese Mousse
  1. In your food processor add all the mousse ingredients except the nobulo or prosciutto and blend until a smooth batter is formed.
  2. Remove the batter from the processor, add the nobulo and put it in the fridge.
  3. Let it stay for an hour or so.
  4. Remove from fridge just before you serve them.
  5. Cut the choux in half and fill them with the mousse.
  6. Brush them with honey and serve them.
Notes/ Σημειώσεις
Recipe for Choux pastry adapted from Stelios Parliaros
Recipe by Culinary Flavors at