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Savory profiteroles

Choux filled with cream cheese, olives and sundried tomatoes.
For about 50 Ø1.2 inch – 3 cm choux, count 4 to 5 choux per person.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: French, Mediterranean
Keyword: cream cheese, Kalamata olives, savory profiteroles, sun-dried tomatoes, thyme
Servings: 10 people


Choux pastry

  • cup water 150 ml
  • cup butter 75 g - in pieces
  • 1 cup + 2 tbsp all-purpose flour 160 g
  • ½ tsp salt 3 g
  • 3 eggs 150 - 160 g
  • 1 egg for the egg wash
  • dried thyme to sprinkle
  • shredded cheese to sprinkle - I used gruyere

Cream cheese filling

  • 36 oz cream cheese - 4 packages 1 kg
  • ½ cup Kalamata olives 100 g
  • ½ cup sun-dried tomatoes 100 g
  • garlic sprouts
  • 1 tsp dried thyme
  • 1 pinch pepper
  • paprika to sprinkle - optional


Choux pastry

  • Preheat the oven to 425°F – 220°C.
  • In a pot, put the water, salt and butter. Bring to a boil on medium heat.
  • In the meantime, weigh the flour and the eggs.
    Prepare the egg wash – beat the egg with a fork with a pinch of salt ; a glass of water with a fork ; a baking sheet lined with parchment paper and a piping bag with a round tip.
  • When the water starts to boil and the butter is dissolved, pour in the flour and mix straight away with a wooden spoon to dry the pastry, count 1 minute.
    incorporating flour in choux pastry with a wooden spoon
  • Once dried, place in the bowl of your stand mixer and mix for a couple minutes with the paddle on medium speed so that the steam goes away and the choux pastry finish drying out.
    Mixing choux pastry in a bowl with the paddle attachment
  • Keep mixing, adding one egg at a time and scraping the bowl each time.
    Scraping choux pastry with a rubber spatula
  • Place the dough in the piping bag and stick the parchment paper with a bit of dough in the corners.
    Pipe Ø 1.2 inch – 3 cm choux, leaving some space between them.
    piped choux pastry on a baking sheet
  • Egg wash lightly with a brush and flatten softly with the fork – dip it in the water every other choux so it doesn't stick.
    Piped choux pastry with egg wash
  • Sprinkle dried thyme and shredded cheese.
    chou sprinkled with dried thyme and shredded cheese before baking
  • Put in the preheated oven and turn it off for 10 minutes.
  • Turn the oven back on at 330°F – 165°C, and keep baking for 20 more minutes. Don't open the door!
  • Allow to cool down at room temperature.
    Chou sprinkled with shredded cheese and dried thyme after baking

Filling the profiteroles

  • Cut the choux with a serrated knife.
    Choux cut open
  • In a bowl, beat the cream cheese to make it smoother.
  • Mince the olives and sun-dried tomatoes and add them to the cream cheese along with the thyme and pepper.
    Cream cheese with minced olives, sun-dried tomatoes and dried thyme
  • Fill a piping bag with a large star tip and pipe in the choux, making a nice swirl.
    Place a few sprouts on top of the cream cheese and cover with the hat of the choux.
    Savory profiteroles being prepared on a baking sheet
  • Sprinkle lightly with paprika.
    Savory profiteroles on a wooden dish