You can make the profiteroles a day in advance and store them in an airtight container at room temperature.
- 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
- Preheat the oven to 180°C and line two baking trays with baking paper.
- 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.
- 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.
- Using the paddle attachment, start beating the dough then add the eggs, one at a time, beating well after each addition.
- 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.
- Set the profiteroles aside to cool for 10 minutes.
- 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.
- 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.
- 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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