Cheese & Chive Profiteroles
Prep time
Cook time
Total time
Recipe type: Side
Serves: 2-4
  • 4 Eggs Beaten
  • 100g Plain flour
  • 55g soft unsalted butter
  • 65ml Water
  • 65ml Full fat milk
  • 1 Pinch Salt
  • ½ Tsp Herbs de Provence
  • 100g Cheddar cheese Grated (save 25g for the topping)
  • 2 Tsp Dried mixed herbs For sprinkling
  • 150g Cream cheese
  • 25g Fresh chives Chopped
  1. To make the choux pastry: preheat the oven to 180 degrees C.
  2. In a small saucepan, combine the water, butter sand salt and bring to the boil over a high heat.
  3. As soon as the mixture has boiled immediately remove from the heat and add the flour and stir quickly until smooth.
  4. Then return to a medium heat for a further minute to allow the flour to cook out, keep stirring until the mixture comes away from the sides of the pan.
  5. Remove from the heat, allow to cool a little (so that the heat doesn't scramble the eggs) then gradually whisk in the beaten egg until all the quantity has been incorporated and the mixture is smooth and drops from the spoon. (This step can also been done using an electric mixer)
  6. Add the grated cheese, herbs de Provence, mix well.
  7. Using a teaspoon or pipping bag, place approximately 3cm wide portions of the pastry on a greaseproof lined baking tray, leaving at least 2cm between portions (the profiteroles will double in size).
  8. Sprinkle the grated cheese and dried herbs on each profiterole. Bake in the oven for 25-30 minutes until golden brown.
  9. To make the cream cheese filling, mix the cream cheese with the chives and spoon into the profiteroles.
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