Goat Cheese And Sun Dried Tomato Profiteroles With Herb Oil
From luisascatering 14 years ago
- 25 to make
- Serves 12
Adapted from Giada's recipe. Delicious and light, perfect appetizer for a summer party.
Ingredients
- Pate a Choux dough: shopping list
- 1 cup water shopping list
- 1/2 cup butter (1 stick) shopping list
- 1 cup flour shopping list
- 1 cup eggs (4 large eggs) shopping list
- 2 tablespoons parmigiano-Reggiano, grated shopping list
- pinch of kosher salt shopping list
- Filling: shopping list
- 8 ounces fresh goat cheese, room temperature shopping list
- 1/4 cup cream shopping list
- 1/2 cup diced sun dried tomatoes (oil drained) shopping list
- Pinch salt and freshly ground black pepper shopping list
- herb Oil: shopping list
- 3/4 cup fresh mint leaves shopping list
- 3/4 cup fresh basil leaves shopping list
- 1 large clove of garlic shopping list
- 1 cup olive oil shopping list
- a few squeezes of fresh lemon juice shopping list
- Pinch of kosher salt shopping list
- Freshly ground black pepper shopping list
- 1 cup chopped toasted walnuts, saving some for garnish shopping list
How to make it
- For the Profiteroles:
- Preheat the oven to 425 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 (you get faster and fluffier results if you use a stand mixer with a paddle). Stir in the Parmesan. Pipe or spoon about 20 mounds of dough onto the prepared baking sheet, spacing 2 inches apart See Photo. Bake in a hot oven: 425 for 10 minutes, 350 for another 25 minutes or so, is ideal. Allow the profiteroles to cool completely. See Photo
- 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 garlic & herbs in a food processor and pulse to chop. With the machine running add the oil, lemon juice, 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, a few bits of walnuts and return the top of the pastry. Drizzle serving plate with herb oil and place profiteroles on top. Sprinkle with additional walnuts. Serve. Here is Giada's pic: See Photo
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