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    Blog posts by Rosanna ETC » Food

    Mini Savoury Profiteroles With Creamy Goat Cheese & Honey

    Published: Mar 3, 2022 · Modified: Mar 24, 2022 by Rosanna Stevens · This post may contain affiliate links · 9 Comments

    Savoury profiteroles stuffed with a creamy goat cheese filling that are so delicious and make the perfect dainty snack or canape! Drizzled with the honey and with thyme added to the choux pastry to give some herby depth to the flavour - these are always a hit at parties and look and taste so fancy.

    The savoury profiteroles filling is made with whipped goat cheese and cream cheese, seasoned with salt and pepper and piped in until it's full to bursting - because you only live once right? I haven't got any time for a profiterole that's only half full.

    These delicious savoury choux puffs work well as canapés, small bites and finger food before a dinner party, at events or when celebrating holidays like Easter, Christmas or Thanksgiving.

    I am a huge fan of cheese and honey appetizers, I just think it's the most perfect flavour combination and I'll also use any excuse to serve whipped goat cheese, like with this beetroot carpaccio salad that's another favourite of mine. Read on for my savoury profiteroles recipe...

    a savoury profiterole cut in half and drizzled with honey
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and Variations
    • Frequently asked questions
    • Equipment
    • Storage
    • Top tip
    • Savoury Profiteroles With Whipped Goat Cheese And Honey

    Ingredients

    • Plain flour
    • Unsalted butter
    • Sugar
    • Salt
    • Water
    • Eggs
    • Thyme
    • Goat cheese
    • Cream cheese
    • Honey

    See the recipe card for quantities.

    Instructions

    Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit

    Heat the water, butter, sugar and salt together in a saucepan and bring it to boiling point. Break the butter into small chunks so that the water doesn't boil before it has melted into it.

    Sieve the flour into the water and remove it from the heat whilst stirring vigorously to form a smooth paste.

    Put back on the heat and continue to stir the mixture for a few minutes - we need to cook out the flour or the profiteroles won't rise when we bake them. It will form a smooth, shiny ball that holds its shape together if you roll it around the saucepan (see video).

    It now needs to cool down to room temperature before we add in the egg, or they will scramble. Turn it out into a glass bowl and put in the fridge for a few minutes.

    Whisk the eggs together and add slowly into the pastry mixture, stirring continuously so it incorporates. We want to achieve a silky, gloopy mixture that will fall off a spoon rather than stick to it. However, you don't want it too liquid so bear in mind that if your eggs are especially large, you may not need it all. Once you reach this point, add the chopped thyme leaves.

    Put the mixture into a piping bag and cut 1cm from the end.

    piping bag filled with choux pastry

    Pipe small mounds of around teaspoon in size of the choux pastry onto a lined baking tray, leaving a gap between each one because the choux buns will rise and expand slightly in the oven.

    Dab your finger into water and then flatten the little peak left by the piping nozzle.

    Now flick water all over the whole tray. This is because steam is the rising agent with profiteroles, so we need to create steam in the oven whilst they bake.

    Bake the profiteroles in the oven for 17-19 minutes until they are golden brown. Be governed by colour rather than time, as all ovens vary.

    golden brown oven baked savoury profiteroles

    Take the profiteroles out of the oven and carefully make a hole in the bottom rising the end of a sharp knife. It needs to be big enough to fit the nozzle of a piping bag into it. Now put the profiteroles back in the oven to dry out for one more minute with the holes facing upwards.

    Now make your savoury profiteroles filling! Place the goat cheese and cream cheese together in a bowl or stand mixer and whisk together. If it is too stiff, add a splash of milk to slacken it. Season to taste with salt and pepper and place into another piping bag.

    filling savoury profiteroles using a piping bag

    Pipe the whipped goat cheese filling into the savoury profiteroles. Drizzle over some honey, and serve.

    Hint: You will know you have piped enough filling into the profiterole when it begins to bulge slightly and pushes the nozzle of the piping bag back out again.

    Substitutions and Variations

    Here are a few ways you can change this savoury profiterole recipe to suit you.

    • Cheese - you could try this recipe using feta instead, or other soft cheeses!
    • Herbs - why not add other herbs like rosemary.
    • Dairy free - a cashew cheese would also taste delicious in this recipe.

    Frequently asked questions

    Should profiteroles be soft or crispy?

    Profiteroles should have a crisp bite to them, but not be brittle. When baking profiteroles it is important to be governed by colour rather than time, we are aiming for a toffee coloured golden brown and a shell that feels crisp and hollow when you tap it.

    Is choux pastry sweet or savoury?

    When I make choux pastry I add both a pinch of sugar and a pinch of sea salt regardless of whether or not the filling is sweet or savoury. This helps balance the flavour and lets the filling sing without overpowering it. You can add a pinch more salt or sugar though to swing it in either direction if you prefer.

    How do you fill profiteroles?

    To fill profiteroles we make a circular hole in the base with the sharp point of a knife and then pipe the filling in using a piping bag. If you do not have a piping bag, you can cut the choux buns in half and spoon the filling in, but for best results, fill profiteroles with a piping bag.

    Can I make profiteroles the day before?

    Yes! Keep them in an airtight container in a cool place until you're ready to fill. No need to refrigerate when they are not filled.

    How far in advance can you fill profiteroles?

    It is best to not fill profiteroles too far in advance as they can go soggy, however, this will be partially led by what your filling is. The water content in the organic farm shop cream cheese I use is very low, but some shop-bought cream cheese can be very watery. If in doubt, put your cream cheese into a clean tea towel and squeeze out the excess water before whipping with the goat cheese.

    How to freeze profiteroles

    Profiteroles are very easy to make in advance and freeze (before they are filled), I make big batches of this choux pastry and bake the profiteroles, then put them into zip lock bags and freeze them. When ready to use, simply put them on a baking tray and reheat them in the oven for 5-10 minutes until warm and crisp on the outside. For best results, turn them upside down so the piping hole is facing upwards, this will help them thaw faster and dry out as they heat up.

    Equipment

    • Saucepan
    • Mixing bowl
    • Large baking trays
    • Silicon non stick reuseabale baking liner or baking paper
    • Piping bags

    Storage

    Empty profiteroles can be stored in an airtight container before filling and will be fine for 2-3 days. Alternatively, they freeze really well.

    Once filled, keep your profiteroles chilled in the fridge and consume within 2-3 days.

    Top tip

    Don't forget to flick water onto the savoury profiteroles before you bake them. The steam is what causes them to rise in the oven.

    Savoury Profiteroles With Whipped Goat Cheese And Honey

    These savoury profiteroles make great canapes or party finger food - stuffed with creamy goat cheese and drizzled in honey.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Filling time 10 mins
    Total Time 50 mins
    Course Appetizer, Snack
    Cuisine French
    Servings 30 profiteroles
    Calories 146 kcal

    Equipment

    • 1 Saucepan
    • 1 lined baking tray
    • 1 mixing bowl
    • 2 piping bags

    Ingredients
      

    Savoury profiteroles

    • 50 grams unsalted butter
    • 150 ml water
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • 65 grams plain flour
    • 2 large eggs (beaten together)

    Savoury profiteroles filling

    • 600 grams Goat cheese
    • 600 grams Cream cheese
    • Salt and Pepper

    Instructions
     

    • Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit 
    • Heat the water, butter, sugar and salt together in a saucepan and bring it to boiling point. Break the butter into small chunks so that the water doesn't boil before it has melted into it. 
    • Sieve the flour into the water and remove it from the heat whilst stirring vigorously to form a smooth paste. 
    • Put back on the heat and continue to stir the mixture for a few minutes - we need to cook out the flour or the profiteroles won't rise when we bake them. It will form a smooth, shiny ball that holds its shape together if you roll it around the saucepan (see video).
    • It now needs to cool down to room temperature before we add in the egg, or they will scramble. Turn it out into a glass bowl and put in the fridge for a few minutes. 
    • Whisk the eggs together and add slowly into the pastry mixture, stirring continuously so it incorporates. We want to achieve a silky, gloopy mixture that will fall off a spoon rather than stick to it. However, you don't want it too liquid so bear in mind that if your eggs are especially large, you may not need it all. Once you reach this point, add the chopped thyme leaves. 
    • Put the mixture into a piping bag and cut 1cm from the end. 
      piping bag filled with choux pastry
    • Pipe small mounds of around teaspoon in size of the choux pastry onto a lined baking tray, leaving a gap between each one because the choux buns will rise and expand slightly in the oven. 
    • Dab your finger into water and then flatten the little peak left by the piping nozzle. 
    • Now flick water all over the whole tray. This is because steam is the rising agent with profiteroles, so we need to create steam in the oven whilst they bake. 
    • Bake the profiteroles in the oven for 17-19 minutes until they are golden brown. Be governed by colour rather than time, as all ovens vary. 
      golden brown oven baked savoury profiteroles
    • Take the profiteroles out of the oven and carefully make a hole in the bottom rising the end of a sharp knife. It needs to be big enough to fit the nozzle of a piping bag into it. Now put the profiteroles back in the oven to dry out for one more minute with the holes facing upwards.
    • Now make your savoury profiteroles filling! Place the goat cheese and cream cheese together in a bowl or stand mixer and whisk together. If it is too stiff, add a splash of milk to slacken it. Season to taste with salt and pepper and place into another piping bag.
      filling savoury profiteroles using a piping bag
    • Pipe the whipped goat cheese filling into the savoury profiteroles. Drizzle over some honey, and serve. 

    Video

    https://www.youtube.com/shorts/jb3KI5sPT2o

    Nutrition

    Calories: 146kcalCarbohydrates: 3gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 182mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 535IUCalcium: 50mgIron: 1mg
    Keyword Savoury profiteroles
    Tried this recipe?Let us know how it was!
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    Comments

    1. Helen says

      March 03, 2022 at 8:00 pm

      5 stars
      My guests loved these, it was such a novelty to have savoury profiteroles! Thank you so much for the recipe!

      Reply
    2. Jean Nie says

      March 05, 2022 at 12:14 pm

      5 stars
      the perfect bites! these can be a great afternoon snacks that I can pair with tea.

      Reply
    3. Kalin says

      March 05, 2022 at 1:04 pm

      5 stars
      Wow these sound and look incredible!!

      Reply
    4. Brittany Fiero says

      March 05, 2022 at 2:14 pm

      5 stars
      This is the perfect small bites for entertaining. I will be adding this to my Derby party menu!

      Reply
    5. Mallory says

      March 05, 2022 at 7:14 pm

      5 stars
      This recipe is great! LOVE the flavor combos. Thanks for sharing!

      Reply
    6. Sue says

      March 05, 2022 at 8:35 pm

      5 stars
      I am literally drooling over these tasty bites!

      Reply
    7. Bianca says

      March 06, 2022 at 12:03 pm

      5 stars
      These turned out amazing! Thank you so much for the detailed recipe!

      Reply
    8. Cindy Mom the Lunch Lady says

      March 06, 2022 at 6:22 pm

      5 stars
      I love making little savoury appetizers with profiteroles. Stuffing them with egg salad, or chicken salad. These goat cheese and honey gems look absolutely delicious!

      Reply
    9. Kate says

      March 22, 2022 at 10:26 am

      5 stars
      What a great idea! Could put on top of a salad or serve as canapes. Or they could replace the cheese board! Thank you for this delicious recipe.

      Reply

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    Rosanna Stevens

    Hi!

    I'm Rosanna, a trained chef, published writer and food fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

    Learn more about me →

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