Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil (Giada De Laurentiis) |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. For the Profiteroles:
2. 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.
3. For the Filling:
4. 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.
5. For the Herb Oil:
6. 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.
7. To serve:
8. 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.
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