Goat Cheese and Swiss Chard Buns
Profiteroles are small, hollow buns made from choux pastry. These choux pastries are most often filled with either sweet or savory fillings. Unfilled, they are served with broths and soups. If...
- egg – 1 pc.
- baking powder – 1.5 tsp.
- flour - 1 cup with a slide
- grated cheddar cheese – 150 g
- a pinch of hot ground pepper
- cream with 35% fat content – 1 tbsp.
- butter – 2 tbsp.
- milk – 50-70 ml
- butter for greasing
- dry mustard – 0.5 tsp.
- salt – to taste
- Swiss chard – 75 g
- soft goat cheese – 150 g
- Sift the flour with the baking powder, mustard, hot pepper, and salt. Chill the butter beforehand, cut it into small pieces, and add it to the flour. Mix until crumbs form. Add 100 g of grated cheese.
- Crack an egg into a measuring cup, add the cream, and stir. Pour in the milk until the total volume reaches 150 ml. Beat thoroughly, set aside 2 tablespoons, and add the rest to the flour mixture. Quickly knead into a smooth, soft dough.
- Roll out the dough into a layer 1.5 cm thick. Using a glass with a diameter of approximately 7 cm, cut out 8 circles from the dough.
- Place the circles on a baking sheet lined with parchment paper and brush with the reserved egg mixture. Bake in a preheated oven at 220°C for 12 minutes. Transfer the finished buns to a wire rack and let cool slightly.
- Meanwhile, prepare the filling. Wash the Swiss chard, dry it, and separate the leaves. Divide the cheese into 8 equal pieces.
- Score the buns horizontally, leaving about 1.5 cm from the edge. Fill with goat cheese and Swiss chard leaves. Serve warm.
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