Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

Total Time:
1 hr 30 min
45 min
Inactive Prep:
45 min
4 to 6 servings (15 profiteroles)


  • 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
      HERB OIL:
      • 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


          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.

          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.

          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.