🧀 Savory Profiteroles with Bitto – A Refined Recipe between Tradition and Innovation
A great classic of French pastry reinterpreted in a Valtellinese style! The profiteroles with Bitto is an original and sophisticated appetizer, designed for those who love to experiment and bring bold flavors to the table with an international touch ✨. The Bitto DOP, a symbol of alpine dairy artistry, becomes the star of a velvety cream, encased in soft, oven-baked choux pastries. A surprising dish, perfect for aperitifs, buffets, or to start an important menu with style 🥂
📝 Ingredients (for 4 people)
For the choux pastry (profiteroles):
- 300 g of flour
- 100 g of butter
- 250 ml of water
- 250 ml of milk
- 10 eggs
- Salt to taste
For the filling:
- 100 g of grated Bitto DOP
- 80 g of flour
- 80 g of butter
- 1 l of milk
- 1 drop of Worcester sauce
- Nutmeg to taste
- Salt to taste
- Finely chopped parsley for garnish
👨🍳 Step-by-step Preparation
1. Prepare the profiteroles:
- In a saucepan, bring to a boil milk, water, butter, and a pinch of salt.
- Add the flour all at once and mix vigorously until you obtain a dough that pulls away from the sides of the pot.
- Let it cool slightly.
- Add the eggs one at a time, mixing well between each addition, until you achieve a smooth and elastic dough.
- Using a piping bag, form small mounds on a greased and floured baking sheet.
- Bake in a preheated oven at 180°C until golden brown (about 20-25 minutes). Let cool.
2. Prepare the Bitto béchamel:
- In a saucepan, bring the milk to a boil with salt, nutmeg, and a drop of Worcestershire sauce.
- In another pot, prepare a roux with butter and flour, stirring until you obtain a golden base.
- Gradually pour the hot milk into the roux, stirring until you achieve a thick béchamel.
- Set aside a small amount of smooth béchamel for the topping.
- In the remainder, add the grated Bitto, stirring until completely melted.
3. Stuff and assemble:
- Gently cut the profiteroles and fill them with the Bitto cream.
- Arrange them in a pyramid on a serving platter.
- Cover with the smooth béchamel set aside.
- Sprinkle with chopped parsley for a touch of color and freshness.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe taken from Tempo di Ricette di Angela
