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For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
In a medium saucepan, combine the milk, 1/2 cup water, butter and salt and bring to a boil. Reduce the heat to medium-low. Add the flour and cook, stirring occasionally, until the mixture pulls away from sides of the pot, about 2 minutes. Remove from the heat and let cool, stirring occasionally, about 5 minutes. Add the eggs, 1 at a time, stirring until incorporated, until the dough is smooth and thickened. Transfer the dough to a pastry bag and pipe out 1 1/2-inch mounds of dough on the prepared baking sheet.
Bake until the profiteroles are puffed and golden, 10 to 15 minutes. Reduce the oven temperature to 350 degrees F. Bake until the profiteroles are cooked through and light to the touch, 25 to 30 minutes. Remove from the oven and prick each profiterole with a toothpick to release the steam. Transfer the profiteroles to a wire rack to cool completely. Once cool, cut slits in the bottom of the profiteroles for filling.
For the filling: Meanwhile, place the goat cheese, thyme, salt and pepper in the bowl of an electric mixer. Beat the filling until incorporated. Transfer the filling to a pastry bag and pipe into the profiteroles (about 1 teaspoon each).
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.