Savory Profiteroles With Creamy Goat Cheese
These savory profiteroles make great canapes or party finger food - stuffed with creamy goat cheese and drizzled in honey.
Equipment
- 1 Saucepan
- 1 lined baking tray
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 quickly and all at once (do not do this gradually) 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 bit by bit into the pastry mixture, stirring continuously so it incorporates. We want to achieve a silky, gloopy mixture that will slowly fall off a spoon rather than stick to it, so you may not need all of the egg. Stop before it becomes too runny or liquid, then stir through the chopped thyme leaves.
- Pipe your profiteroles. Put the mixture into a piping bag and cut 1cm from the end. Pipe small mounds of around teaspoon in size of the choux pastry onto a lined baking tray, leaving a gap between each one.
- Dab your finger into some water and then flatten the little peak left by the piping nozzle, then flick a tablespoon of water over the whole tray with your fingers.
- 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.
- 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 or two more minutes with the holes facing upwards.
- Make your filling by whisking together the goat cheese and cream cheese, adding a splash of milk to slacken it if needed. Season to taste with salt and pepper and place into another piping bag.
- Pipe the filling: Pipe whipped goat cheese filling into the savoury profiteroles. Drizzle over some honey, and serve.
Nutrition
Calories: 146kcalCarbohydrates: 3gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 182mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 535IUCalcium: 50mgIron: 1mg
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