Go Back
Goat's Cheese Profiteroles | www.mylittlelarder.com

Goat's Cheese Profiteroles with Honey and Thyme

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 36
Author Adapted from a recipe by Josh Emett in Cuisine Magazine


For the profiteroles:

  • 100 g 3.5oz salted butter, small cubes
  • 1 cup water
  • 125 g 4.4oz strong flour
  • 60 g 2oz gruyere cheese, grated
  • 100 g 3.5oz butter, cubed
  • 3 large eggs at room temperature

For the filling:

  • 150 g 5oz goat’s cheese, at room temperature
  • 3 Tbsp cream

For assembly:

  • 2 Tbsp honey warmed
  • 1 Tbsp thyme leaves and flowers if in season
  • flaky sea salt to serve


For the profiteroles"

  1. Preheat oven to 180C (355F). Line two baking trays with baking paper (parchment paper). Remove the paper and run under cold water for a couple of seconds. Shake to remove excess water and place back on trays. This will provide more steam to assist in the profiteroles rising.
  2. Sift flour onto a piece of baking paper.
  3. Combine the butter and water in a saucepan. Bring to the boil. As soon as it reaches the boil, remove from heat and quickly, and all at once, add the flour. Whilst adding the flour ensure you are vigorously beating the mixture with a wooden spoon and continue to do so until the mixture thickens and starts to come away from the sides of the pan.
  4. Add the gruyere cheese and continue to beat until it melts.
  5. Either transfer to a standing mixer, or continue to beat with a wooden spoon and add the eggs, one at time, until the mixture becomes a thick, glossy paste.
  6. Using two teaspoons (or a piping bag) dollop teaspoon-sized balls of the mixture onto the prepared baking trays.
  7. Bake one tray at a time on the top shelf of the oven for approximately 15 minutes or until the profiteroles are puffed up and pale golden.
  8. Remove from oven, piece with a skewer to remove some steam, and allow to cool.
  9. Repeat with second baking tray.

For the filling:

  1. With a wooden spoon, beat the goat's cheese to soften then add the cream and season with salt and pepper to taste.
  2. Transfer mixture a piping bag.
  3. Find a natural crease/opening near the bottom of each profiterole, insert piping bag and pipe in a small amount of the goat's cheese mixture.

For the assembly:

  1. Drizzle the profiteroles with warm honey and sprinkle with thyme leaves (and flowers) and sea salt.