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.

Enjoy with a good Château d’YCHOUFFE !