Sweet 'n Savory Fig Profiteroles

I've been thinking about making savory profiteroles (also known as gougères) for quite awhile now.  I love the combination of a buttery, flaky crust with a filling that's both sweet and salty.  Since there are few fresh fruits available during these January days, I decided to use dried figs as the base of this hors d'oeuvre.  

A buttery shell with a fig, mascarpone, ricotta, and honey filling.  (I am crazy about honey.  There are so many different kinds, exhibiting different flavors and colors, and it's amazing to me that wooden boxes full of little honey bees yield this natural sweetener.)

Since profiteroles are better known as "cream puffs" in America, I decided to pair this snack with a "second-hand song".  I love the sweet sadness of the original, but Dinosaur Jr.'s cover of the Cure's "Just Like Heaven" rocks. 

Profiteroles: (I adapted this pastry shell from Ina Garten's recipe--thanks, Ina!)

--1/2 c. whole milk

--4 tbsp. butter

--pinch of salt

--1/2 c. flour

--2 eggs

Preheat oven to 425 degrees. 

In a saucepan, combine milk, butter, and salt over medium heat.  Once the butter is melted, add flour and quickly stir with a wooden spoon.  Once a dough has formed in the saucepan (approx. 2 min), remove dough to a large bowl.  Using dough hooks on your hand mixer, combine eggs, one at a time, into the mixture until you have a thick dough.  

Line a pan with parchment paper.  Spoon the dough into a pastry bag with a round tip, and pipe 1-inch mounds onto parchment paper, approx 1.5 inches apart.  (Your dough should make about 8-10 profiteroles.)  Once you've piped your puffs onto the baking sheets, dip the tip of your finger in water and smooth all edges of the profiteroles so that they look like soft-edged mounds.  Bake for approx. 20 min, or until tops are golden brown.  Remove from oven and allow to cool.

Fig Filling: 

--10 dried figs

--8 oz. mascarpone

--1 c. ricotta 

--1/2 c. honey (I used local wildflower honey, but any will do.  You can search for your own local honey producers here!)

--1 tsp. cinnamon

--1 tsp. ground cloves

--1 tsp. ground cardamom

Cut stems from figs.  Place figs in glass bowl and pour boiling water over figs so that they're covered.  Allow them to sit in the boiling water for approx. 10 min, or until softened.  Drain and remove figs to a food processor, and pulse until you've made a fig paste.  Add mascarpone, ricotta, honey, and spices to food processor and pulse until you've made your filling!

Once the profiteroles have cooled, gently cut off their tops with a sharp knife.  Spoon in 2-3 tbsps. of filling per puff, and then replace top.  Yum!!