Profiteroles filled with goat cheese and sun-dried tomatoes in herb olive oil

Ingredients:

Profiteroles

• 0.5 cups of water
• 1/4 cup unsalted butter, cut into pieces
• A pinch of salt
• 0.5 cups premium flour
• 3 large eggs
• 3 tbsp. l. grated parmesan
• A pinch of freshly ground black pepper

Filling

• 220 g goat cheese, room temperature
• 1/4 cup cream
• 0.5 cups diced sun-dried tomatoes
• A pinch of salt and freshly ground black pepper

Olive oil with herbs

• 3/4 cup fresh mint leaves
• 3/4 cup fresh basil leaves
• 1 cup olive oil
• A pinch of salt
• 1 cup chopped toasted walnuts, for serving

Preparation:

1. Preheat oven to 175°C. Line a large, heavy baking sheet with a silicone mat or parchment paper.
2. Choux pastry:
   
   In a medium heavy-bottomed saucepan, combine the water, butter, and salt and heat over medium heat. Bring to a boil, stirring constantly, 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. Using a wooden spoon, fold the eggs into the batter, one at a time. Stir in the Parmesan and pepper. Drop 18 mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Cool completely.
3. Filling:
   
   In a medium bowl, combine the goat cheese and cream. Beat with a mixer until smooth. Stir in the sun-dried tomatoes, salt, and black pepper. Set aside.
4. Olive oil with herbs:
   
   Combine the herbs in a food processor and pulse until finely chopped. While the processor is running, add olive oil, salt, and black pepper. Transfer to a small bowl, cover with plastic wrap, and set aside.
5. Profiteroles:
   
   Using a serrated knife, trim the tops off the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and top with the tops. Arrange several profiteroles on a serving plate, drizzle with fragrant olive oil, and sprinkle with walnuts. Serve.