Unorthodox Pate a Choux Fillings?
After seeing the Recipe of the Day on the homepage, I remembered that I had totally neglected making gougeres or profiteroles during Thanksgiving! With such texture, essentially foolproof nature, and awesome presentation I've decided to definitely make them for Christmas guests.
The thing is, everyone's tasted the usual cream puff and profiterole au chocolat (ice cream and chocolate sauce). I could always experiment with savory flavorings (instead of Gruyere trying another sharp cheese, for example), but I'm just wondering if others have made more creative SWEET GOODNESS-filled pate a choux creations.
After a preliminary search, I've found mention of lemon curd and sweet adzuki filling - any others?
For sweet fillings, I've used my cannoli filling and also a marcaspone filling (much like you'd put in tiramisu) but any pudding or pie filling (apple cranberry is great for the holidays) works well, just as long as it's not to thin or juicy.
If I'm going to do savory, I might make a clam dip or shrimp and crabmeat and use that for a filling. Spinach and artichoke works well too. Pretty much any dip as long as it's not thin and runny.