MUNSTER PROFITEROLES WITH CRISPY COUNTRY BACON
- For the choux pastry:
- 2.5 litres water
- 5 g salt
- 100 g butter
- 150 g flour
- 4 eggs
- For the Munster stuffing:
- 50 g butter
- 50 g flour
- 200 ml milk
- 2 egg yolks
- Salt and pepper
- 150 g Munster
- For the crispy bacon:
- 16 thin slices of country bacon without fat
- Choux pastry:
- Place the water, salt and diced butter into a pan.
- Cook over a medium heat, stirring regularly with a spatula.
- Once the butter has melted, bring to the boil. Then remove the pan from the heat.
- Add the flour in one go. Combine quickly and vigorously using a spatula or whisk to prevent lumps forming.
- Once the mixture is smooth, add the first egg, then stir until fully combined. Add the second egg, stir and repeat the process for the other eggs.
- Use a piping bag to place small balls of pastry the size of a walnut onto a greased baking tray.
- Bake the choux pastry balls in the oven at 200-200°C for 20 minutes.
- Munster stuffing:
- Heat the butter and flour together for a few seconds. Leave to cool, then pour the boiling milk onto the cold roux mixture.
- Allow to boil for a few minutes, stirring constantly.
- Remove from the heat, add the egg yolks and cubed Munster, then season.
- To stuff the profiteroles, use a piping bag and inject the stuffing through a small hole. Alternatively, cut off the top of the profiteroles and fill them like a stuffed tomato, before replacing the lid.
- Crispy bacon:
- Dry the bacon slices between two slices of greaseproof paper in the oven at 180°C.