Recipe for Anchovy Profiteroles
Anchovy bignè are a flavorful appetizer made with choux pastry, ricotta, and anchovy paste. Crispy on the outside and creamy on the inside, they are a delightful treat for your taste buds. Adding a crunchy twist with sesame or poppy seeds elevates their visual appeal and taste.
Instructions
- Bring a scant quarter of water to a boil with a pinch of salt and 50 g of butter in a saucepan.
- Remove the saucepan from the heat and vigorously stir in all the flour at once to prevent lumps from forming.
- Return the container to the heat and continue stirring until the dough comes away from the sides of the saucepan, forming a smooth ball.
- Remove from the heat and add the eggs, one at a time, making sure each egg is completely absorbed before adding the next.
- Transfer the dough to a pastry bag with a smooth tip and form walnut-sized mounds on a buttered baking sheet.
- Bake in a preheated oven at 200°C for about 20 minutes or until the bignets are golden and puffed.
- Meanwhile, prepare the filling by working the ricotta with the anchovy paste until obtaining a creamy and homogeneous mixture.
- Once baked, let the bignets cool slightly and then fill them with the ricotta and anchovy mixture using a pastry syringe or a teaspoon.
Notes
To add a crunchy touch to your anchovy bignets, you can sprinkle the dough mounds with sesame seeds or poppy seeds before baking. This will not only add texture but also a pleasant visual contrast to your delightful creations.