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Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 45 min
  • Cook: 45 min
  • Yield: 4 to 6 servings (15 profiteroles)
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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

  1. 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.;

For the Filling:

  1. 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:

  1. 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:

  1. 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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