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.

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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.

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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!!

Choux Pastry
Yields 20
Choux pastry for profiteroles
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  1. 85g plain flour
  2. Pinch of salt
  3. 60g butter
  4. 160ml water
  5. 2 medium eggs
  1. 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.
  2. 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.
  3. Allow the dough cool for a few minutes.
  4. 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.
  5. Continue beating until the mixture is smooth and glossy.
  6. Preheat the oven to 220° C
  7. Transfer the mix to a piping bag fitted with a 1cm nozzle. On a lightly greased baking tray, pipe the mixture into small balls.
  8. Bake for 15-20 minutes, until crisp & golden brown.
  9. 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.
  10. Place on a cooling rack & allow to cool completely before filling.
Baking a Mess https://www.bakingamess.co.uk/
We are using whipped goats cheese to fill our profiteroles topped with a red onion jam and teeny weeny bacon bits.

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Goats Cheese & Bacon Profiteroles
Yields 20
Choux pastry puffs filled with whipped goats cheese & a red onion jam with bacon
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  1. 20 profiterole shells
  1. 300g goats cheese
  2. 150ml double cream
  3. 1 tsp fresh thyme (optional)
  4. salt & pepper
  5. 200g red onion jam
  6. 200g streaky bacon, finely chopped
  1. Fry the bacon, draining off any excess fat, until really crispy and leave to cool.
  2. Whip the cream to a stiff peak consistency.
  3. Carefully fold the cream into the goats cheese with the thyme, seasoning and half the bacon.
  4. 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)
  5. Gently heat the jam on a low heat for a slightly runnier consistency and spoon on top of each profiterole.
  6. Finish with a sprinkle of the rest of the bacon.
Baking a Mess https://www.bakingamess.co.uk/
This recipe works perfectly fine with shop bought onion chutney or jam, you can just use your favourite one, preferably one with smaller pieces of onion and it can get messy when spooning on top of the profiteroles. We decided to use our own homemade onion jam.

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