Ingredients: |
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
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Directions: |
Directions:For the Profiteroles: 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 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.
For the Filling: 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. For the Herb Oil: 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. To serve: 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.
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