Good morning, guys!
Breakfast! I don’t know if it is the most important meal of the day, but sometimes, I get inspired to give breakfast that implied importance. Since I’m rarely coherent in the mornings I try to avoid the kitchen, except for the coffee machine, of course, and thank heavens that’s just a button push
Sometimes though, I get tired of my usual routine (which involves aforementioned coffee and a store bought cookie), and feel steady enough to give real breakfasting a shot! A couple of days ago, I woke up in such a good mood, that I decided to venture into the kitchen and actually cook something for breakfast. But what? Pancakes and crèpes were out, because I often make them for dinner; heavy, English-style breakfast was out as well—all these fats and beans are not light on my tummy, and I didn’t want to be stuck digesting them when I had other important things to do that day. So I finally thought of light and fluffy éclairs, but…too much sugar, and preparing the filling takes ages and an ability to concentrate…and then it hit me! I could make the light and fluffy buns and fill them with something quick and fresh, like a salad!
I’m always eager to experiment, so I started right away. I made my choux pastry and added a bit more salt to it, I wanted the buns to be savory enough on their own. If you’re intimidated by choux pastry, you’re missing out! It’s incredibly easy to prepare, all it takes is vigorous stirring and it’s done in 5 minutes!
Here’s the breakdown. Put 150ml of water in a small pan (I use a sauce pan for small batches like this one, but if you’re making a bigger batch, use a pot), add 50g of butter and simmer on the stove until the butter is melted. Turn the stove off once the butter is done and immediately put in 75g of white flour. Stir vigorously with a wooden spoon until the dough forms a ball in the middle of the pan. Let it cool for a couple of minutes and in the meantime beat 2 eggs in a bowl. Add the eggs while constantly stirring until they’re completely incorporated in the dough. At first it will look a bit disgusting (bottom center pic), but it will slowly start resembling real dough. Just have patience for a minute, I promise you it will turn out just right. Don’t forget to let the dough cool slightly, that’s an essential step if you don’t want to end up with scrambled eggs dough!
This dough is best when used immediately, so spoon little heaps of it on a baking sheet and preheat the oven to 220°C/430°F—then bake for 20 minutes. While the buns were baking I prepared my filling.
You can get very creative with these breakfast buns guys! I chopped up a tomato, an avocado and some feta and dressed it with lime juice, olive oil, salt and pepper—that’s what I found in the fridge. However, the options here are endless—if you like spicy, add a chili, if you’d rather stay vegan, substitute the feta for fried tofu, if you love pig, add some ham cubes…it will all taste great!
After the buns are done, put them on a cooling rack and make a small cut on one side, to let the steam out. Once they’re sufficiently cooled down, cut them completely open, fill them with your salad or alternative filling, add a dollop of crème fraîche and your profiterole breakfast buns are done! In about half an hour you’ll have managed a creative, light and flavoursome breakfast!
I have to admit that breakfast isn’t such a bad thing after all. But I still wish someone else would cook it instead of me! Today I’m back to my routine, munching on a cookie and drinking my coffee while writing the article. There’s progress though—my cookie is home-baked for a change!
Have a great one, guys!
Profiterole Breakfast Buns
For the choux pastry:
- 150ml water
- 50g butter
- 75g white flour
- 2 medium eggs
For the filling:
- 1 tomato
- 1 avocado
- 50g feta
- olive oil, lemon/lime juice, salt and pepper
- crème fraîche
Preapare the choux pastry:
- Melt the butter in a pan with the water.
- Remove from heat and add the flour. Stir vigorously until a ball forms in the middle of the pan.
- Put aside and let cool.
- Beat the eggs and add them slowly, while constantly stirring, until you have a homogenous mixture.
- Preheat oven to 220°C/430°F.
- Heap spoonfuls of the dough onto a baking sheet.
- Bake for 20 minutes on the middle rack.
- Take the buns out and let them cool on a cooling rack. Make a small cut in each bun to let the steam out.
- Cut tomato, avocado and feta in cubes.
- Season with the olive oil, lemon/lime juice, salt and pepper.