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Goat Cheese And Sun Dried Tomato Profiteroles With... Recipe

Goat Cheese And Sun Dried Tomato Profiteroles With... Recipe

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Goat Cheese And Sun Dried Tomato Profiteroles With...

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Ingredients:

Serving

pate a choux dough
1 cup water
1/2 cup butter (1 stick)
1 cup flour
1 cup eggs
2 tbsp parmigiano-reggiano, grated
pinch of kosher salt
filling
8 oz fresh goat cheese, room temperature
1/4 cup cream
1/2 cup diced sun dried tomatoes ( oil drained)
pinch salt and freshly ground black pepper
herb oil
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves
1 large clove of garlic
1 cup olive oil
a few squeezes of fresh lemon juice
pinch of kosher salt
freshly ground black pepper
1 cup chopped toasted walnuts , saving some for garnish

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	518.17 Kcal (2169 kJ)
Calories from fat	403.63 Kcal
		% Daily Value*
Total Fat	44.85g	69%
Cholesterol	106.27mg	35%
Sodium	421.7mg	18%
Potassium	286.65mg	6%
Total Carbs	17.08g	6%
Sugars	1.34g	5%
Dietary Fiber	3.89g	16%
Protein	13.54g	27%
Vitamin C	5.9mg	10%
Vitamin A	0.8mg	28%
Iron	90.8mg	504%
Calcium	266.4mg	27%

Amount Per 100 g
Calories	370.34 Kcal (1551 kJ)
Calories from fat	288.48 Kcal
		% Daily Value*
Total Fat	32.05g	69%
Cholesterol	75.95mg	35%
Sodium	301.39mg	18%
Potassium	204.87mg	6%
Total Carbs	12.2g	6%
Sugars	0.96g	5%
Dietary Fiber	2.78g	16%
Protein	9.68g	27%
Vitamin C	4.2mg	10%
Vitamin A	0.6mg	28%
Iron	64.9mg	504%
Calcium	190.4mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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