GOATS’ CHEESE AND BACON PROFITEROLES
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
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