Weekend Herald - Canvas

Profiterol­es with Goat’s Cheese and Rosemary Honey


Ready in 1 hour Makes about 20

CHOUX PASTRY 1 cup water

75g butter, diced A pinch of salt 1¼ cups flour 3 large (size 7) eggs


200g creamy goat’s cheese or feta 2 tsp thyme leaves

6 Tbsp cream


¼ cup honey

1 tsp coarsely chopped rosemary leaves Borage flowers (optional)

Preheat oven to 200C fanbake and line two oven trays with baking paper.

Place water and butter in a pot with a pinch of salt and bring to a boil. Add the flour all at once and beat with a wooden

spoon over the heat until the mixture comes away from the sides of the pot (about 1 minute).

Remove from heat and transfer to a cake mixer or large mixing bowl. Leave for 2-3 minutes to cool a little before beating in eggs one at a time (this is best done with an electric beater). The mixture should be sticky and soft enough to drop from a spoon but not spread out and lose its shape when spooned on to the trays. If it looks too thick, add a little more egg.

Drop teaspoonfu­ls of the mixture on to the prepared trays (or use a piping bag), allowing a 2-3cm space in between them so they can rise. You should have about 30. Bake until puffed and golden (20 minutes). Remove from oven and reduce oven temperatur­e to 150C. Pierce a hole in the base of each profiterol­e and return them to the oven for 5 minutes to dry out (this ensures they won’t collapse and go soft). Remove from oven and cool.

To make the filling, beat cheese with thyme leaves until smooth then whisk in cream, beating to a smooth, creamy consistenc­y. If the mixture is too firm to pipe, thin with 1 Tbsp water. Heat honey and rosemary together to infuse flavours.

Up to 1 hour before serving, pipe or spoon 1 tsp of filling into each of the cooled profiterol­es. (You should have enough filling for about 20 profiterol­es — freeze the remainder to use another time.)

Arrange on a serving platter. Just before serving, drizzle with rosemary honey and scatter with borage flowers, if using.

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