Recipe courtesy of Landmarc

Goat Cheese Profiteroles

  • Level: Intermediate
  • Total: 2 hr 5 min
  • Prep: 40 min
  • Inactive: 25 min
  • Cook: 1 hr
  • Yield: 8 to 10 servings
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Marinated Roasted Red Peppers:

4 red bell peppers

1/4 cup Garlic Confit, recipe follows

2 tablespoons chopped parsley

Kosher salt and ground black pepper


1/2 cup milk

1/2 stick (4 tablespoons) unsalted butter, cold, cut into pieces

1/2 teaspoon salt

1 cup all-purpose flour

4 large eggs

Goat Cheese Filling:

1 pound fresh goat cheese, at room temperature

1 tablespoon chopped fresh thyme leaves

1 tablespoon salt

1 tablespoon pepper

1/2 cup Garlic Confit, mashed into a paste, recipe follows


1 bunch frisee

1/2 cup packed fresh basil leaves

Red wine vinaigrette, store-bought or homemade, for serving

Garlic Confit:

2 cups peeled cloves garlic

1 cup olive oil


  1. For the peppers: Preheat the broiler with the rack in the highest position. On a broiler-proof baking sheet, arrange the peppers and broil, turning occasionally, until the peppers are blistered, about 8 minutes. Transfer the peppers to a bowl and cover with plastic wrap. Set aside until cooled slightly, about 20 minutes. Remove the skin and seeds from the peppers and slice into long strips.
  2. For the profiteroles: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  3. 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.
  4. 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.
  5. 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).
  6. For the salad: Toss the frisee and basil with 1/2 cup marinated roasted red peppers and the vinaigrette. Serve on a platter with the profiteroles.

Garlic Confit:

  1. Combine the garlic and olive oil in a medium saucepan. Cook over medium heat until the garlic is soft, about 30 minutes. Let cool. Refrigerate the garlic in the oil in an airtight container up to 1 week.