GOAT CHEESE AND SUN DRIED TOMATO PROFITEROLES WITH HERB OIL
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 4 to 6 servings (15 profiteroles)
Number Of Ingredients 17
Steps:
- 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.;
- 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.;
- 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.;
- 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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Ipfi Munzhedzi
[email protected]These profiteroles were a bit too time-consuming for me. I think I'll try a different recipe next time.
diben cdy
[email protected]I'm allergic to nuts, so I omitted the pine nuts from the herb oil. The profiteroles were still delicious!
Cooling View
[email protected]I served these profiteroles with a side of roasted cherry tomatoes. It was a delicious and elegant appetizer.
Calie Ramirez
[email protected]I added a bit of chopped spinach to the goat cheese filling for an extra pop of color and flavor.
Emma Vendetti
[email protected]I'm not a fan of goat cheese, so I substituted cream cheese in this recipe. The profiteroles were still delicious!
Bhumishwor Sapkota
[email protected]These profiteroles were a bit too rich for my taste. I think I'll try a different recipe next time.
Marion Dalli
[email protected]I thought the recipe was a bit too complicated. I ended up making a few shortcuts and the profiteroles still turned out great.
Nerlne Francois
[email protected]I'm not sure what I did wrong, but my profiteroles didn't turn out as light and airy as I expected. They were still tasty, though.
Rozy Mueni
[email protected]These profiteroles are so elegant and delicious. I will definitely be making them again for my next dinner party.
Melissa Marchioni
[email protected]I'm not a very experienced baker, but I was able to make these profiteroles without any problems. They turned out great!
Natasha Grace
[email protected]I made these profiteroles for a special occasion and they were a huge success! Everyone loved them.
Joshua Simon
[email protected]These profiteroles were a bit more work than I expected, but they were worth it! They were absolutely delicious.
Azaan Shehzada
[email protected]I followed the recipe exactly and the profiteroles turned out perfectly! They were light and airy, with a delicious filling.
Sebastian Alvarado
[email protected]These are the best profiteroles I've ever had! The goat cheese and sun-dried tomatoes are a perfect match, and the herb oil adds a delightful touch.
Eddy Kato
[email protected]I'm not a big fan of goat cheese, but these profiteroles were surprisingly good! The sun-dried tomatoes and herb oil balanced out the flavor of the goat cheese perfectly.
D4RSKYDE CAFF
[email protected]These goat cheese and sun-dried tomato profiteroles were a hit at my dinner party! The combination of flavors was絶妙lich, and the herb oil added a delicious touch. I will definitely be making these again.