Antillean profiteroles are often filled with a chicken or tuna salad. Where the Dutch like to fill their profiteroles with whipped cream, Antilleans prefer to turn them into a savory snack. Filled with our 'famous' chicken or tuna salad, they are an ideal party treat.
They also look so beautiful! However, some (including our daughter Shannon) insist that puffs are best with whipped cream. If you prefer them sweet like them, make the puffs as indicated in this recipe and fill them with custard or cream.
Prefer a video about the Antillean profiteroles?
In this video I show you how to make the puffs together with Shannon. After baking you can then fill them with your favorite filling!
We make our puffs in the usual way; so with a cooking dough based on flour, butter, milk and eggs. The puffs are then sprayed on and baked in the oven.
When making puffs, it is very important that you do not open the oven door in the meantime. The puffs can then collapse and fail!
This recipe is for 12-15 pieces.
- 100 ml water
- 100 ml of whole milk
- 4 eggs
- 100 gr wheat flour
- 100 gr butter
- a pinch of salt
Preparation of Antillean profiteroles
Preheat the oven to 210 degrees and line a baking sheet with parchment paper.
Now boil the water together with the milk in a medium saucepan and then add the butter. Bring the mixture to a boil again while the butter melts.
Then mix the flour with the salt and add it to the mixture at once. Then stir vigorously until a ball forms. The mixture may make a hissing sound. Now remove the pan from the heat and add the eggs one by one, stirring constantly.
Note: Only when one egg has been completely absorbed may you mix the next egg with the dough. The dough should eventually become as thick as firm porridge; it should not run out on the baking tray. Finally, only add the last (fourth) egg if the dough is not yet flowing.
Then put the dough in a piping bag and spray 12-15 heapes on the baking tray. Leave enough space between the puffs, because they still grow slightly!
Then bake the profiteroles in the preheated oven for 25-30 minutes. Turn off the oven and let the puffs cool in the oven for about 20 minutes (with the door ajar). Then let them cool on a wire rack outside the oven.
Finally, cut the profiteroles in half and fill them with chicken or tuna or another filling of your choice. - Enjoy your meal!
The recipe for Antillean profiteroles
This recipe, together with the 2 well-known fillings (so chicken and tuna) can be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?
It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:
You can freeze these (Antillean) profiteroles in different ways. First you can choose to spray the profiterole dough on a baking tray and freeze the raw dough in no time. If you want to bake the puffs later, you can do this directly from the freezer. They only need a few minutes extra baking time.
You can also choose to freeze the profiteroles when they come out of the oven. Make sure that they are not too close together (or anything else!) In the freezer. Of course we don't want them to break.
Unfortunately, you cannot freeze the profiteroles. This is possible with cream puffs, but the chicken or tuna salad is not suitable for this. If you freeze the profiteroles, the moisture drains from the salad during thawing and the profiteroles become wet.
Do you love tuna? Then try our patties with tuna filling (pastechi tue tuna)!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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