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Cheese and caramelised onion profiteroles
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60g unsalted butter, cubed and chilled
70g plain flour, sifted
2 Large British Blacktail Free Range Eggs, beaten
1 granny smith apple
150g Paysan Breton French Sea Salt Cream Cheese
About 175g The English Co Provender Caramalised Red Onion Chutney
Handful pea shoots
1 Preheat the oven to 200∫C, gas mark 6. Line a large baking tray with parchment. Put 150ml water in a medium saucepan with the butter. Set over a medium heat until the butter has melted. Bring to a rolling boil, then tip in the flour in one go, quickly remove from the heat and beat with a wooden spoon for 30 seconds until the mixture is thick and smooth. Transfer to a plate to cool for 10 minutes. Tip the mixture back into the pan and gradually add the eggs, 1 tbsp at a time, beating well between additions.
2 Scoop tablespoon mounds of the batter onto the lined tray, using a damp finger to smooth any peaks. Bake for 25 minutes. Carefully turn the profiteroles over, and use a skewer to make a small hole in the centre, then bake for 2 minutes more. Leave to cool completely on a wire rack.
3 When ready to serve, use a serrated knife to cut a small hole in the top of each profiterole. Finely chop ¾ of the apple and finely slice the rest. In a bowl, stir together the chopped apple and cream cheese; season and transfer to a piping bag. Spoon 1 tsp chutney into the base of each profiterole, thern pipe in some of the cheese mixture. Top with another small dot of chutney, a slice of apple and a pea shoot. Repeat with the remaining ingredients and serve.
Typical values per serving:
This recipe was first published in December 2021.
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