Categories: Appetizers
Ingredients
- Profiteroles:
- 1/2 cup water
- 1/4 cup unsalted butter, cut into pieces
- Pinch salt
- 1/2 cup all-purpose flour
- 3 large eggs
- 3 tablespoons grated Parmesan
- Pinch freshly ground black pepper
- Filling:
- 8 ounces goat cheese, room temperature
- 1/4 cup cream
- 1/2 cup diced sun dried tomatoes
- Pinch salt and freshly ground black pepper
- Herb Oil:
- 3/4 cup fresh mint leaves
- 3/4 cup fresh basil leaves
- 1 cup olive oil
- Pinch salt
- Freshly ground black pepper
- 1 cup chopped toasted walnuts, for garnish
Directions
- For the Profiteroles:
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Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.;
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For the Filling:
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Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.;
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For the Herb Oil:
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Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.;
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To serve:
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Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.;