MUNSTER PROFITEROLES WITH CRISPY COUNTRY BACON

Easy recipe
Serves 8
  • 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.