Toscano PGI extra virgin olive oil profiteroles with ricotta and strigoli glazed with Taleggio

Ingredients for 20 profiteroles

For the choux dough:

  • 100 ml of water
  • 60 ml of Toscano PGI extra virgin olive oil
  • a pinch of salt
  • 130g of eggs (2 big eggs)

For the stuffing:

  • 250g of fresh cow ricotta
  • 200g of boiled and drained strigoli (tender shoots of an Italian herb, silene vulgaris, or bladder campion, in English)
  • 30g of grated pecorino cheese
  • Nutmeg
  • Salt and pepper

For the glaze:

  • 100g of taleggio
  • 100 ml of cream
  • 1 teaspoon of Toscano PGI extra virgin olive oil
  • Nutmeg
  • Black pepper



Choux pastry

Pour water, olive oil and salt in a small saucepan with a thick bottom, bring it to the boil. As soon as it starts bubbling add the flour in all at once and stir constantly with a wooden spoon, until you have a ball of dough. Cook for an additional two minutes until the dough won’t stick to the saucepan anymore.

Remove from the stove, transfer into a bowl and let it cool slightly. After a few minutes add the beaten eggs, one by one, and whip with an electric beater for about five minutes, adding the next egg only when the previous one is completely absorbed by the dough.

When the dough is smooth, put it in a pastry bag, shape the profiteroles and lay them on a tray with parchment paper.

Distance them well because they will expand while baking.

Heat the oven to 180°C and bake them for 15 minutes, until golden brown and puffed up.

Turn off the oven and leave them in the open oven for 3 minutes, then let them cool down on a cooling rack.


Mince the strigoli with a chopping knife; add the ricotta, the grated pecorino, some grated nutmeg, black pepper and salt.

Blend all the ingredients very well until you obtain a smooth cream and put the cream in the pastry bag.


Cut the taleggio in small pieces and mix it with the cream and an olive oil teaspoon. Cook the mix on low heat stirring with a wooden spoon until the cheese melts and you obtain a smooth texture.

The glaze must be prepared after the profiteroles will be stuffed and must be used before it cools completely.


Punch the bottom of the profiteroles and fill them abundantly, using the pastry bag.

Pour a little bit of glaze with a spoon on each profiterole and let the glaze solidify.

Put the profiteroles in the fridge for two hours and serve.