Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil - water

Method

• 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.