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Recipe: Goat Cheese Profiteroles

Written by Redwood Hill on . Posted in Recipes

Goat Cheese Profiteroles

By Published:

  • Yield: 5 (3 to 4 Servings)
  • Prep:
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From Isa Caterer & Event Maker, Glen Ellen, CA


  • Profiteroles:
  • 4 tbsp butter unsalted
  • salt pinch
  • cayenne pinch (optional)
  • 2/3 cup flour all-purpose, sifted
  • 3 egg(s) room temperature
  • Filling:
  • 6 oz Redwood Hill Farm Chèvre plain or 3-peppercorn
  • 1/2 cup vegetables finely diced: any combination of red peppers, celery, cucumbers, chives, red onion, carrot, olives, and tomatoes


  1. Prepare the Profiteroles
  2. Preheat oven to 425 degrees.
  3. In a medium saucepan, bring butter and salt and cayenne and 2/3 of a cup of water to a boil.
  4. Add flour all at once and stir briskly with a wooden spoon to form soft dough.
  5. Continue stirring over medium heat for 2 minutes to dry out dough.
  6. Turn off heat and add one egg at a time, beating well after each addition until eggs are totally absorbed.
  7. Line a baking sheet with parchment or butter and flour the baking sheet, or pipe with a pastry bag 26 evenly spaced equal size little mounds of the choux dough.
  8. Bake for 10 minutes then reduce heat to 350 degrees and continue baking about 20 minutes until puffs are golden brown.
  9. Prepare the Chevre Filling
  10. Mash the chevre until smooth.
  11. Stir in diced vegetables.
  12. Slice profiteroles in half and fill bottom half with mixture.
  13. Serve with fresh tomato soup or salad.


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