Profiteroles with cream cheese, green onions and sprinkles

Ingredients:

Profiteroles

• 110 g unsalted butter, diced
• 1 cup premium flour
• 4 large eggs
• 2 tsp bagel topping (a mixture of sesame, poppy seeds, dried onion, and garlic) + extra for topping

Cream cheese with green onions

• 6 green onions, coarsely chopped
• 2 packages of cream cheese, 220 g each, at room temperature
• 1/4 cup sour cream
• Special equipment: pastry bag with medium round tip; pastry bag with small round tip

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 220°C (425°F). Line 2 rimmed baking sheets with parchment paper.
2. Profiteroles:
   
   Combine the butter, 1/2 teaspoon salt, and 1 cup water in a medium saucepan and bring to a boil over medium heat. Once the mixture comes to a boil, add the flour all at once and stir with a wooden spoon until the dough comes together, about 1 minute. Continue cooking, stirring constantly, until the dough begins to pull away from the sides of the pan, about 30 more seconds.
3. Transfer the batter to a large bowl. With a mixer on medium speed, add the eggs, one at a time, mixing well after each addition, until the batter is thick and smooth. Add the bagel toppings and mix thoroughly.
4. Transfer the dough to a pastry bag fitted with a medium round tip. Pipe 2.5 cm wide and 2.5 cm high balls of dough onto the prepared baking sheets, spacing them approximately 2.5 cm apart. Dampen your finger with water and smooth out any bumps or spots on the surface of the dough. Sprinkle the profiteroles with bagel sprinkles.
5. Bake for 20 minutes, then reduce the oven temperature to 190°C (375°F) and continue baking, rotating the baking sheets halfway through, until the profiteroles are puffy and golden brown, another 15-20 minutes. Place the baking sheets on a wire rack and let the profiteroles cool completely.
6. Cream cheese with green onions:
   
   Meanwhile, puree the green onions in a food processor, scraping down the sides as needed, until finely and evenly chopped. Add the cream cheese, sour cream, a pinch of salt, and a few turns of the black peppercorn grinder, and continue blending until smooth.
7. Transfer the filling to a pastry bag fitted with a small round tip and keep at room temperature until ready to use.
8. Poke a hole in the bottom of each profiterole with a wooden skewer or toothpick. Carefully insert the tip of the bag into each hole and pipe the cream cheese and green onion filling. Serve immediately.