Goat’s cheese and fig profiteroles

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How to make Goat’s cheese and fig profiteroles

  • Yield : 15
  • Prep Time : 0:40
  • Cook Time : 0:40
  • Total Time : 1:20

Ingredients

  • 125ml (1/2 cup) water
  • 40g butter, chopped, at room temperature
  • 75g (1/2 cup) plain flour, sifted
  • Pinch of salt
  • 2 eggs, at room temperature, lightly whisked
  • 150g soft goat’s cheese
  • 125g fresh ricotta
  • 2-3 tablespoons milk
  • 100g tub fig and fennel paste, sliced
  • 3 fresh figs, cut into wedges
  • Micro herbs, to serve

Sugared walnuts

  • 110g (1 cup) coarsely chopped walnuts
  • 55g (1/4 cup) caster sugar
  • 1 tablespoon butter

Method

  • Step 1 For the sugared walnuts, line a baking tray with baking paper. Place the walnut, sugar and butter in a non-stick frying pan over medium heat. Cook, stirring, for 3-4 minutes or until walnuts are deep golden and a caramel forms. Transfer to the prepared tray and spread to separate. Set aside to cool. Coarsely chop.
  • Step 2 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place the water and butter in a saucepan. Bring just to the boil over medium-high heat. Remove from heat and use a wooden spoon to stir in the flour and salt, beating well to combine. Return to heat and cook, stirring, over medium heat for 1-2 minutes or until the mixture comes away from the side of the pan and forms a ball. Set aside for 5 minutes to cool slightly.
  • Step 3 Transfer the dough to a bowl and use electric beaters to gradually beat in the egg, a little at a time, beating well after each addition, until the dough is thick and glossy.
  • Step 4 Drop heaped teaspoonfuls of the dough onto the prepared trays. Use a wet finger to smooth the surfaces. Sprinkle trays lightly with water and bake for 10 minutes. Reduce heat to 180°C/160°C fan forced and bake for a further 15 minutes or until light golden and cooked through. Use a sharp knife to make a small slit in the side of each profiterole. Bake for a further 5 minutes or until golden brown. Transfer to a wire rack to cool.
  • Step 5 Meanwhile, combine the goat’s cheese, ricotta and enough milk in a bowl to make a soft, spreadable mixture. Season.
  • Step 6 Cut the profiteroles in half. Top with the cheese mixture, fig and fennel paste, fresh fig and sugared walnuts. Top with the profiterole tops. Sprinkle with micro herbs.

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