Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

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I like the concept of this but I don't think this is a great recipe for the choux pastry dough. I only buy jumbo eggs and the dough was way too 'wet", the buns were very flat. If a recipe calls for a particular size of egg it should say so. I will make this again but not with this dough!

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A bit time consuming but a very nice flavor. We saved ourselves some time by using the stand mixer and paddle to incorporate the eggs into the flour/butter/water mixture. We also preferred pistachios to walnuts.

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A very fancy appetiser! super easy, they did not puff up a lot, but it was fine anyway because you have the tops to give them height. I did not even make the oil and they were still delicious. Can be filled with anything. I would leave them less time in the oven, maybe 30 min, so they are moist.

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I made this just to try and I can't stop eating these! They are soooooo good.

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It was delicious but for some reason my profiteroles didn't rise very much. I don't know what I did wrong, since I followed recipe exactly.

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This recipe was a big hit for my Xmas Party! I made it with with glutenfree flour and it still turned out well. Several guests asked for the recipe.

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Made these for a bridal shower and they were a big hit. The recipe makes more than indicated if you use a tablespoon scoop - I made a triple batch, but probably only needed a double to make nearly 60 profiteroles. Filling was very tasty - use extra tomatoes and be sure to make the herb oil! yum yum!

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These were the hit of the "appetizer" party we recently had. First batch was a flop -- I did not follow the profiterole directions carefully enough! but when I did, they came out beautiful and tasty. Am doing them again with lox & cream cheese, red onion & capers inside....

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I love all the ingredients in this recipe, but it just wasn't that great prepared. The profiteroles were too salty and oddly textured. The filling was too strongly flavored. And I usually love goat cheese! I won't make these again.

*shrug*

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This was may first time making profiteroles and I was concerned that I had over-beat the dough, but they turned puffed up very nicely. Mine did taste a little too eggy, so I may look at different recipes to see if the proportions are different. Overall, they make a pretty and tasty appetizer!