You can make the profiteroles a day in advance and store them in an airtight container at room temperature.

Serves: 8


  • 100g butter, cubed
  • 1 teaspoon salt
  • 125g flour
  • 60g gruyere, cubed
  • 3 large eggs
  • 100g goat's cheese at room temperature
  • 25g mascarpone
  • 25ml cream
  • 2 tablespoons Rata honey (or your favourite honey), warmed
  • 1 tablespoon chopped rosemary leaves
  • Flaky sea salt to serve


  1. Preheat the oven to 180°C and line two baking trays with baking paper.
  2. Combine the butter, salt and 250ml water in a saucepan. Bring to the boil then stir in the flour. Cook, stirring, until the mixture thickens and comes away from the sides of the pan.
  3. Add the gruyere to the saucepan and use a wooden spoon to beat it in until it melts through the mixture, then transfer to the bowl of a free-standing electric mixer.
  4. Using the paddle attachment, start beating the dough then add the eggs, one at a time, beating well after each addition.
  5. Transfer the mixture to a piping bag then pipe teaspoon-sized balls of the mixture on to the prepared baking trays. Bake for 12-15 minutes or until puffed up and pale golden.
  6. Set the profiteroles aside to cool for 10 minutes.
  7. Beat the goat's cheese with a wooden spoon to soften it then add the mascarpone and beat to combine. Fold in the cream then taste and season with salt and white pepper.
  8. Transfer the mix to a piping bag. Insert the piping bag nozzle into the base of each profiterole and pipe in a little cheese mixture.
  9. Drizzle the profiteroles with warmed honey then sprinkle with rosemary and sea salt.

What a delicious recipe! Have you tried anything like it?

First appeared on Stuff.co.nz. Written by Josh Emett. Image credit: Stuff.co.nz / Aaron McClean

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