In this dish I have created my version of a savoury profiterole with a modern twist. Mainland Egmont Cheese melts evenly and smoothly through the dough providing even coverage and consistent flavour. Egmont cheese is a perfect fit for our cheese cream as you can achieve a smooth velvety texture and perfect silky finish. My favourite way to serve and eat these pan de yuca, is when warmed and then filled with the cold silky cheese cream and eaten immediately while the savoury profiterole is still warm, chewy and moorish. Great for sharing and as a bar snack.View the recipe video
- 650g yuca, cassava or tapioca starch/flour
- 1kg Mainland Egmont Grated Cheese
- 1 tsp baking powder
- Pinch of salt
- 125g Mainland Unsalted
- Butter, room temperature, cut into 8 pieces
- 2 large eggs
- 2–4 tablespoons of water or milk, add more if the dough is dry
- Tamarillo hot sauce, to serve
Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, and blend to mix well.
Add the butter and eggs.
Mix until small dough balls begin to form, if it’s too dry add 1–2 tablespoons of water or milk. Add more if needed.
Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
Pre-heat the oven to 250°C.
Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
Bake immediately or store in the fridge until ready to bake. I find that they turn out best if you do let them chill in the fridge for about 30 minutes before baking.
Once the oven reaches 250°C, place the breads on the middle rack and bake until the breads are golden, about 5–7 minutes.
Serve immediately or leave to cool to fill later, can be served alone or with tree tomato aji.
3 Cheese Cream Filling
- 1L Anchor Blue Top Milk
- 100g Mainland Unsalted Butter 100g plain flour
- 30g Mainland Blue Cheese Rinds
- 100g Mainland Haloumi, grated
- 200g Mainland Egmont Grated Cheese
- 2ea free-range eggs
Melt butter and add flour. Add milk and bring up to heat until thickened, constantly whisking.
Add egg yolks, one at a time, and cookout slightly until the mixture comes away from the sides.
Add all cheeses and whisking until smooth. Cool and transfer to a piping bag when set.