Roquefort Profiteroles


  • ¼ pt / 140 ml milk and water mixed
  • 2 oz / 60 g butter
  • 3 oz / 85 g plain flour, sifted pinch of salt
  • 2 large eggs
  • 2 oz / 60 g Roquefort cheese, finely diced


Put the liquid and butter in a saucepan, heat gently until the butter has melted, and then bring to a strong boil. Remove from the heat, and tip in the flour and salt. Beat vigorously until the mixture becomes a stiff paste and leaves the sides of the pan. Cool for 5–10 minutes, and then beat in the eggs, one at a time, stirring in vigorously until the dough becomes smooth and glossy. Stir in the cheese. Drop teaspoonfuls of the mixture on to a greased baking sheet, and bake for 10–12 minutes in the top half of a preheated oven at 200 °C / 400 °F / Mark 6. Switch off the heat, open the oven door slightly, and leave the profiteroles in the oven for another 3–5 minutes. Remove and serve while hot.