Everyone loves a profiterole. A crisp choux pastry ball, light and fluffy filled with whipped cream and covered in a rich chocolate ganache. We aren’t doing that.
Today we are making a savoury profiterole and what better ingredient to use than goats cheese. And what else goes with goats cheese? Caramelised onion. And lets just make it a little better with some bacon.
This is a recipe we have been talking about doing since day one of starting this blog together. Since making our Salted Caramel Eclairs we decided we should do a savoury profiterole, and this is what we came up with. It’s been a very long time coming and was definitely worth the wait!!


- 85g plain flour
- Pinch of salt
- 60g butter
- 160ml water
- 2 medium eggs
- Put the butter and water into a pan. Heat whilst stirring, until the butter has melted. Turn up the heat and bring to the boil.
- Turn down the heat. Sift in the flour & salt, beating vigorously to form a smooth mixture that comes away from the sides of the pan.
- Allow the dough cool for a few minutes.
- At this point you can either transfer the mixture to a stand mixer or continue using a wooden spoon in the pan. Whisk the eggs in a separate bowl & beat into the mixture a small amount at a time.
- Continue beating until the mixture is smooth and glossy.
- Preheat the oven to 220° C
- Transfer the mix to a piping bag fitted with a 1cm nozzle. On a lightly greased baking tray, pipe the mixture into small balls.
- Bake for 15-20 minutes, until crisp & golden brown.
- Remove from the oven and make a small slit along the length of the eclairs to let the steam out. Turn the heat off & return the choux buns to the oven for 5 minutes to dry out.
- Place on a cooling rack & allow to cool completely before filling.
- 20 profiterole shells
- 300g goats cheese
- 150ml double cream
- 1 tsp fresh thyme (optional)
- salt & pepper
- 200g red onion jam
- 200g streaky bacon, finely chopped
- Fry the bacon, draining off any excess fat, until really crispy and leave to cool.
- Whip the cream to a stiff peak consistency.
- Carefully fold the cream into the goats cheese with the thyme, seasoning and half the bacon.
- Fill a piping bag with the cheese mix (store in the fridge till needed) and pipe into the profiteroles till full. (we used a bismarck nozzle)
- Gently heat the jam on a low heat for a slightly runnier consistency and spoon on top of each profiterole.
- Finish with a sprinkle of the rest of the bacon.
Wow these look so delicious!
Thanks Lucy!!
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