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PASTRY - Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil
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Yield: 4 to 6 servings (15 profiteroles)
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| Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil Recipe courtesy Giada De Laurentiis, 2008 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 |
| 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 |
FOR THE PROFITEROLES:
DIRECTIONS
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
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Page 2 of 2Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil (cont.)
DIRECTIONS (CONT.)
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.
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.
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.
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.
© Recipe courtesy Giada De Laurentiis, 2008
Printed on August 28, 2013 from http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/goat-cheese-and-sun-dried-tomato-profiteroles-with-herb-oil.print.html
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