Goat's Cheese and Sun-dried Tomato Profiteroles

  • Preparation Time45 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyMedium

For the profiteroles

120ml water
60g unsalted butter, cut into pieces
70g plain flour
3 large eggs
20g grated parmesan
Pinch of salt and freshly ground black pepper

For the filling

225g goat cheese, room temperature
60ml double cream
50g sun dried tomatoes
Pinch of salt and freshly ground black pepper

For the herb oil

60g fresh mint leaves
60g fresh basil leaves
235ml olive oil
Freshly ground black pepper
120 g toasted walnuts, for garnish
Preheat the oven to 180°C / gas mark 4.

For the profiteroles:
Line a large baking sheet with 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 plain flour and stir over medium heat for one minute. Cool for five minutes.

Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, one at a time. Stir in the parmesan and pepper.

Spoon 18 mounds of dough onto the prepared baking sheet, spacing 5cm apart. Bake for about 45 minutes, until the profiteroles are puffed and golden. Allow the profiteroles to cool completely.

For the goat cheese filling:
Combine the goat cheese and cream in a medium bowl and whisk together using an electric mixer. Stir in the tomatoes, salt and pepper. Set aside.

For the herb oil:
Combine the herbs in a food processor and pulse to a medium puree. Then, with the machine running, add the oil, salt, and pepper. Transfer to a small bowl, cover with cling film and set aside.

To assemble:
Using a serrated knife, cut the tops off the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place two or three profiteroles on each serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

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