Profiteroles filled with goat cheese and sun-dried tomatoes in herb olive oil

Votes: 3

How to Make - Profiteroles with Goat Cheese and Sun-Dried Tomato Filling and Herbed Olive Oil

Time: 1 hour 30 min.
Complexity: average
Quantity: 18 custard donuts

Follow this step-by-step recipe to create this restaurant-quality Italian-style appetizer that will grace your celebration with its elegant appearance alone, not to mention the magnificent combination of flavors. Fresh homemade profiteroles are filled with a creamy filling of goat cheese and sun-dried tomatoes, sprinkled with chopped walnuts, and drizzled with aromatic olive oil infused with basil and mint. A touch of Parmesan cheese is added to the choux pastry for a stunning aroma and multifaceted flavor. Don't skip this step!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Profiteroles

0.5 cups of water
1/4 cup unsalted butter, cut into pieces
A pinch of salt
0.5 cups premium flour
3 large eggs
3 tbsp. l. grated parmesan
A pinch of freshly ground black pepper

Filling

220 g goat cheese, room temperature
1/4 cup cream
0.5 cups diced sun-dried tomatoes
A pinch of salt and freshly ground black pepper

Olive oil with herbs

3/4 cup fresh mint leaves
3/4 cup fresh basil leaves
1 cup olive oil
A pinch of salt
1 cup chopped toasted walnuts, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, goat cheese, Parmesan cheese, sun-dried tomatoes, eggs, cream, mint, basil

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a large, heavy baking sheet with a silicone mat or parchment paper.
Choux pastry:

In a medium heavy-bottomed saucepan, combine the water, butter, and salt and heat over medium heat. Bring to a boil, stirring constantly, 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. Using a wooden spoon, fold the eggs into the batter, one at a time. Stir in the Parmesan and pepper. Drop 18 mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Cool completely.

Filling:

In a medium bowl, combine the goat cheese and cream. Beat with a mixer until smooth. Stir in the sun-dried tomatoes, salt, and black pepper. Set aside.
Olive oil with herbs:

Combine the herbs in a food processor and pulse until finely chopped. While the processor is running, add olive oil, salt, and black pepper. Transfer to a small bowl, cover with plastic wrap, and set aside.
Profiteroles:

Using a serrated knife, trim the tops off the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and top with the tops. Arrange several profiteroles on a serving plate, drizzle with fragrant olive oil, and sprinkle with walnuts. Serve.