24 Mar Honey Drizzled Savoury Chevre Profiteroles
Profiteroles makes about 50
240ml full cream milk
115g unsalted butter
135g plain flour
4 large eggs | 55-60g at room temperature
a generous pinch of sea salt
200g goat’s milk fromage frais (or substitute high quality goat’s cheese / chevre)
1-2 tsp fresh thyme leaves (keep some for garnish)
salt + pepper to taste
¼ cup honey of choice (we recommend leatherwood for a sweetly spiced note)
- Preheat a fan forced oven to 190°C
- In a saucepan, bring the milk, butter and salt to a boil.
- Once boiling, add the flour and combine quickly, stirring vigorously with a wooden spoon until the mixture pulls away from the side of the saucepan (about 1 min).
- Remove the saucepan from heat and add the mixture into a stand mixer with the paddle attachment, let it cool for about 2-3 minutes.
- While the mixture is cooling, line 2 oven trays with a silpat mat (or substitute with baking paper).
- Start the stand mixer and slowly add the eggs, making sure they are combined in between additions. You may not need to add all of the eggs, you may have some left over depending on consistency. The mixture should be sticky and look like a thick paste.
- Fill a piping bag with the mixture and pipe onto the silpat mats in approximately 10c coin size pieces, with about 2-3 cm distance between each piece as they will rise.
- Bake at 190°C for 15-16 minutes, they should be crispy enough that they retain their shape when pierced.
- Remove profiteroles from the oven and pierce a small hole in each of them for the filling. Return to the oven for 5 minutes to crisp up.
- Remove the crispy profiteroles from the oven and allow to cool on a wire rack.
- Make the filling by combining the goat’s milk fromage frais (or chevre) with ¾ of the thyme leaves and season the filling with salt and pepper to taste.
- Pipe the filling into the cooled profiteroles and when ready to plate, drizzle with honey and sprinkle with the remaining thyme leaves.
Our 2021 True Colours Rose is driven by the vibrant flavours of fresh strawberry and raspberry that beautifully compliment the delicate lemony tang of the goat’s milk fromage frais. The subtle but effective drizzle of leatherwood honey with it’s spicy undertones, brings out the savory character in this dry rose.
– Meg Brodtmann