Recipe courtesy of Giada De Laurentiis
Print
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
4 to 6 servings (15 profiteroles)
Level:
Intermediate
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
4 to 6 servings (15 profiteroles)
Level:
Intermediate

Ingredients

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
Filling:
  • 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

Directions

Watch how to make this recipe.

For the Profiteroles:

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.;

For the Filling:

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.;

For the Herb Oil:

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.;

To serve:

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.;

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Garlic and Sun-Dried Tomato Corn Muffin

Recipe courtesy of Giada De Laurentiis

French Lentils with Walnuts and Goat Cheese

Recipe courtesy of Laura Calder

Five-Minute Salad: Goat Cheese, Herb and White Bean

Recipe courtesy of Ellie Krieger

Five Layer Mexican Dip

Recipe courtesy of Ellie Krieger

Sun-Dried Tomato and Goat Cheese Skewers

Recipe courtesy of Brian Boitano

Goat Cheese Profiteroles

Recipe courtesy of Landmarc

Crostini with Sun-Dried Tomato Jam

Recipe courtesy of Giada De Laurentiis

Sun-Dried Tomato and Rosemary Palmiers

Recipe courtesy of Lorraine Pascale

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here