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Wensleydale and Cranberry Profiteroles

Cranberry Profiteroles

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About this recipe

Rich and indulgent, these retro profiteroles are brought up to date with the addition of Wensleydale with Cranberries.


  • 50g margarine
  • 150ml water
  • 100g plain flour
  • 3 eggs – lightly beaten
  • 100g crème fraiche
  • 100g Wensleydale and Cranberry cheese – crumbled

Oven Temp: 200C/Gas Mark 6



  1. Firstly prepare the choux pastry – alternatively a pack of ready prepared choux pastry can be bought.
  2. Place the water and margarine into a pan and gently heat to allow the margarine to melt and begin to boil.
  3. Remove pan from heat and add flour – return to the heat and stir well until small balls are form.
  4. Transfer mixture to a mixing bowl and set aside to cool.
  5. Once the mixture is cool stir in the beaten eggs to form a stiff paste.
  6. Place small balls of choux pastry mix onto a greased baking tray ensuring a gap is left in between each mound.
  7. Bake in the oven for 20-25 minutes until the balls are golden brown and well risen. – slit sides of buns to allow stem to escape
  8. Meanwhile blend together the crème fraiche and crumbled cheese.
  9. Once the profiteroles are cool pipe the crème fraiche/cheese mix into each profiterole
  10. Dust with icing sugar and serve