Lancashire Life - - Food & Drink -

Smoky, streaky ba­con, in all its salty glory. Sharp, whipped goats’ cheese. Crisp choux pas­try glazed with sweet onion chut­ney. This isn’t a recipe, it’s a rev­e­la­tion. When I was younger, I al­ways viewed profiterol­es as the grown up’s ver­sion of the choco­late éclair. Small and dainty, I didn’t un­der­stand why any­one would want a bite­size ver­sion of what I con­sid­ered to be patis­serie per­fec­tion. But then I grew up and, on be­com­ing the mas­ter of my own kitchen, re­alised I can make my profiterol­es as big as I want, eat as many as I want, and fill them with what­ever weird and won­der­ful com­bi­na­tions that come to mind. That’s when I got what all the fuss was about.

Makes 30 profiterol­es In­gre­di­ents: Choux pas­try:

150g plain flour

100g un­salted but­ter 1tsp gran­u­lated sugar 1 tsp salt

4 eggs


200g soft goat’s cheese

100g dou­ble cream Black pep­per, to sea­son


6tbsp red onion chut­ney

2 rash­ers smoked streaky ba­con


Pre­heat the oven to 200C/180c(fan)/gas mark 6. Line a tray with bak­ing pa­per in prepa­ra­tion.

Start the choux pas­try by com­bin­ing the but­ter and water in a pan and bring­ing to a rapid boil. Sieve to­gether the flour, sugar and salt in a sep­a­rate bowl.

Re­move the pan from the heat, add the dry in­gre­di­ents and stir briskly with a wooden spoon.

You want to keep stir­ring un­til the dough forms a ball that pulls away from the sides of the pan. Leave to cool slightly.

Whisk the eggs to­gether in a sep­a­rate bowl. Pour the beaten eggs into the dough mix­ture, stir­ring con­tin­u­ously un­til it comes to­gether. Use a large spoon or an ice cream scoop to drop large balls of dough onto the bak­ing pa­per.

Bake the prof­ite­role shells for 30-35 min­utes, or un­til crisp and golden. Leave to cool on a wire rack, pok­ing a hole in the base of each shell to re­lease any steam.

Whip the dou­ble cream un­til soft peaks form. Fold in the goats’ cheese, add some black pep­per, and try a lit­tle of the mix­ture to gauge the sea­son­ing. Keep adding and tast­ing un­til the balance of

pep­per to cheese is just right for your palate.

Scoop the cheese filling into a pip­ing bag fit­ted with a long, thin noz­zle. In­sert the noz­zle into the holes you made in the profiterol­es while they were cool­ing, dis­pens­ing a gen­er­ous amount of filling in each shell.

Lightly grill the ba­con un­til the fat is glis­ten­ingly crisp. When the ba­con is cool, snip it into small pieces us­ing a pair of kitchen scis­sors. Spread a layer of chut­ney over each prof­ite­role and sprin­kle with ba­con con­fetti while re­sist­ing the urge to gob­ble up the en­tire batch your­self.

Goats’ cheese and ba­con profiterol­es

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