Profiterole Dough & Alt. Filling Question

[kam]

I make the profiteroles and freeze them all the time. But, now I want to try something different.

I want to fill with a savory-type filling. So I have 2 questions:

1. I am going to make the puffs ahead of time and freeze them (with no filling). If anyone has done this, do you notice a loss of quality? Is it necessary to pop them in the oven to "freshen" them before filling?

2. Does anyone have a good savory type filling for them?

I am assuming that the savory filling won't be able to be frozen, so that is why I am asking about freezing just the unfilled puffs.

Also, how far in advance can you fill the puffs before they start getting soggy?

Any suggestions?

 

[Teresa Lynn]

i have a recipe for savory ones do a search for litchenaid recipes it was in something with my mixer years ago

 

[barbara_anne]

You can freeze them unfilled for up to one month in a ziplock bag. You will need to put the frozen puffs in the oven for about 5-10 minutes at 300 degrees to re-crisp. I've used chicken salad in them as a savory option. When I made them with chicken salad, I filled them the same day I was planning to serve them -- usually about 4-6 hours ahead.

 

[pamperedlinda]

my mom has used a crab filling in them and it was good

 

[Teresa Lynn]

i think one of mine was kalamata olives, feta & cream cheese

 

[scottcooks]

LOTS OF CHOICES...
-Boursin cheese
-1/3 minced Smoked Salmon mixed with dill & 2/3 whipped cream cheese
-1/5 minced Smoked Oysters mixed with 2/5 French Onion dip and 2/5 whipped cream cheese
-1/4 blue cheese mixed with 3/4 whipped cream cheese
-Cream Cheese mixed with any of oil dipping seasonings
-1/5 Knorr veggie soup mix 1/5 sour cream 3/5 whipped cream cheese

 

[kam]

You can freeze them unfilled for up to one month in a ziplock bag. You will need to put the frozen puffs in the oven for about 5-10 minutes at 300 degrees to re-crisp. I've used chicken salad in them as a savory option. When I made them with chicken salad, I filled them the same day I was planning to serve them -- usually about 4-6 hours ahead.

I was afraid I would have to stick them back in the oven. Thanks for confirming!

LOTS OF CHOICES...
-Boursin cheese
-1/3 minced Smoked Salmon mixed with dill & 2/3 whipped cream cheese
-1/5 minced Smoked Oysters mixed with 2/5 French Onion dip and 2/5 whipped cream cheese
-1/4 blue cheese mixed with 3/4 whipped cream cheese
-Cream Cheese mixed with any of oil dipping seasonings
-1/5 Knorr veggie soup mix 1/5 sour cream 3/5 whipped cream cheese

Excellent ideas. The Knorr mix one appeals to me. Might have to try that one.