Yield: 4-6 servings (15 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
* 8 ounces goat cheese, room temperature
* 1/4 cup cream
* 1/2 cup diced sun dried tomatoes
* Pinch salt and freshly ground black pepper
* 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
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 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:
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.
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.