"You can test the skills of any great cook by removing two items from their mise en place. Start considering how removing said items from the list of ingredients can change the dish. What's the point? Flavor. It's very easy to start throwing your whole spice cabinet into the mix.
I have a simple trick that can take your cooking to the next level; work in pairs.
Rosemary and profiterole; chive and chèvre; honey and fig. Three parts, all paired and in sequence. Ladies and gentsy-gents... It's magical."
Chèvre Profiterole with Honey Glazed Fig
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 50
Recipe Card
ingredients
- 297 grams softened Chèvre
- 8 sprigs chiffonade Chive
- 5 whole sliced Turkish Figs
- 2 tablespoons Honey
- 126 grams Unbleached All-Purpose Flour
- 115 grams cubed Unsalted Butter
- 120 milliliter Water
- 120 Whole Milk
- 1 tbsp Kosher Salt
- 4 fresh Eggs
- 1 sprig fresh Rosemary
- 2 tablespoons chopped Rosemary
Method
The Rosemary Profiterole
Step 1
Take a deep breath; profiteroles are easy. Put the milk, water and butter in a small pot over low heat. Add 1 sprig of rosemary to the pot. Keep an eye on it-- if the heat is too high, it'll boil over. Once there's a little bubble action forming around the rim of the pot, turn off the heat and let it rest for about 5 minutes.
Step 2
Remove the sprig, sprinkle in the chopped rosemary and turn the heat back on low. Add flour and, using a wooden spoon, mix it together. It'll form a tight dough in the pot. The choux dough is done when a film develops on the bottom of the pot. Remove it from the heat and drop it into a stand mixer.
Step 3
Turn the mixer on low and add your eggs one at a time. Allow each egg to fully mix into the batter before adding the next. It will look like something is wrong with the batter-- don't freak out-- that's what happens. Add the salt in along with the last egg. Viola! You did it. Put the batter in a piping bag.
Step 4
Place some parchment paper on a large sheet tray. You can use a smidge of the batter in each corner to hold down the parchment. Lightly mist the sheet with water-- it's a fantastic trick for helping with the steaming of the profiteroles in the oven. Pipe the batter, spiraling up about a 'quarter' in width and 2 inches apart onto the tray.
Step 5
Shock those pups in the oven at 400 degrees for 15 minutes and then drop the temperature to 350 for about 30 minutes. Once they're golden, pull them out of the oven and cool.
Chive and Chèvre Filling
Step 1
Drop all of the chèvre in a bowl and allow it to soften. Once it's become smooth to work with, add your thinly chopped chives and fold in. Give it a pinch of flakey salt to cut down on the tangy-ness if you need to.
Step 2
Put the filling into a piping bag and set aside. So easy.
Honey Glazed Figs
Step 1
If the Turkish figs are at room temperature they should be quite flexible. Fold them in on themselves so there's a crease and stick them into the freezer to solidify in that shape.
Step 2
Once they're solid, slice them thin and place into a bowl. Drizzle honey over the figs and... Oh we're so close.
Plating
Step 1
Slice the profiteroles in half. Pipe the filling into the shell and carefully place the top back on-- being sure not to smash the filling down. These shouldn't ooze-- height is beauty. Now place a sliver of the glazed fig on the profiterole's edge. We've done it.
Step 2
Eat very fast. Repeat.