This recipe for caprese profiteroles made me want to do choux pastry again. But with the help of the stand mixer, as sod doing it by hand!

I did two versions, one with thyme in it and parmesan on it for the savoury ones:

The sweet ones I made mini eclair shapes with:

Bake, poke holes, bake a bit more, and the main faff is over.

Fillings: for the savoury ones as well as the caprese ones I’ve done tuna & mayo and a creamy mushroom.

Come time to eat it’s just a matter of slicing cheese, tomato and cucumber to server.

For the sweet ones it’s raspberries from the freezer being added to creme pat for the filling, and water icing for the top.