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Goat’s cheese and fig profiteroles
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Indulge in irresistible goat's cheese and fig profiteroles with crunchy candied walnuts.
Ingredients:
  • 20.00 gm butter
  • 125ml (1/2 cup) water
  • 40g butter, chopped, at room temperature
  • 75g (1/2 cup) plain flour, sifted
  • 2 eggs, at room temperature, lightly whisked
  • 150g soft goat’s cheese
  • 125g fresh ricotta
  • 2-61.80 gm milk
  • 100g tub fig and fennel paste, sliced
  • 3 fresh figs, cut into wedges
  • 110g (1 cup) coarsely chopped walnuts
  • 55g (1/4 cup) caster sugar
Instructions:
  • Prepare a baking tray with parchment paper. Combine walnuts, sugar, and butter in a non-stick frying pan over medium heat. Cook and stir for 3-4 minutes until walnuts turn deep golden and a caramel forms. Spread the mixture onto the tray to cool. Once cooled, chop coarsely.
  • 1. Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. 2. In a saucepan, bring water and butter to a boil over medium-high heat. 3. Stir in flour and salt using a wooden spoon, then cook over medium heat until the mixture forms a ball and pulls away from the pan sides. 4. Allow the mixture to cool slightly for 5 minutes before use.
  • Add the dough to a mixing bowl and gradually beat in the egg using electric beaters, adding a little at a time. Beat well after each addition until the dough becomes thick and glossy.
  • Scoop heaping teaspoonfuls of the dough onto the prepared trays. Gently smooth the surfaces with a wet finger. Lightly sprinkle trays with water and bake at 200°C (390°F) for 10 minutes. Lower the temperature to 180°C (355°F) and bake for an additional 15 minutes until lightly golden and fully cooked. Make a small slit in the side of each profiterole using a sharp knife, then bake for another 5 minutes until golden brown. Allow to cool on a wire rack.
  • In a bowl, mix goat's cheese and ricotta with a splash of milk until you achieve a smooth and spreadable consistency. Season to taste.
  • Slice the profiteroles in half and layer with the cheese mixture, fig and fennel paste, fresh fig, and sugared walnuts. Cover with the remaining profiterole halves and garnish with micro herbs.

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