goat cheese and sun dried tomato profiteroles herb oil

Author of this recipe: Lupe Mcburrows

Indulge in the delectable flavors of goat cheese and sun-dried tomatoes with our profiterole recipe! Serve as a starter or main dish, drizzled with herb oil for added zest. #goatcheese #sun driedtomato #profiteroles #herboil #appetizer

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Ingredients

• * 1 cup all-purpose flour
• * 1/2 teaspoon salt
• * 1/4 teaspoon black pepper
• * 1 cup unsalted butter, chilled and cut into small pieces
• * 1/2 to 3/4 cup ice water, divided
• * 8 ounces goat cheese, crumbled
• * 1 cup sun-dried tomatoes, chopped
• * 2 tablespoons fresh basil leaves, finely chopped
• * 2 tablespoons fresh oregano leaves, finely chopped
• * 2 tablespoons fresh parsley leaves, finely chopped
• * 3 cloves garlic, minced
• * 1/4 cup olive oil
• * 2 tablespoons lemon juice
• * Salt and pepper to taste
• * Fresh basil leaves and grated Parmesan cheese for garnish (optional)

Steps

2. Goat Cheese Profiteroles with Sun-Dried Tomato Herb Oil Recipe
3. =========================================================
5. Ingredients
6. ------------
8. * 1 cup all-purpose flour
9. * 4 eggs
10. * 2 sticks unsalted butter, cubed
11. * 1/2 tsp salt
12. * 1/4 tsp black pepper
13. * 4 oz goat cheese, crumbled
14. * 1/2 cup sun-dried tomatoes, diced
15. * 1/4 cup chopped fresh parsley
16. * 1/4 cup chopped fresh basil
17. * 1/4 cup chopped fresh chives
18. * 1/4 cup olive oil
19. * 2 tbsp white wine vinegar
20. * 1 tsp Dijon mustard
21. * 1 clove garlic, minced
22. * Salt and pepper to taste
23. * Fresh basil leaves for garnish
24. * Grated Parmesan cheese for serving
26. Instructions
27. -------------
29. ### Step 1: Make the choux pastry dough
31. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine flour, salt, and black pepper. Add the eggs one at a time, beating well after each addition.
33. ### Step 2: Fold in butter cubes
35. Melt the butter in a saucepan over medium heat until it starts to foam. Remove from heat and pour into the flour mixture, folding it in gently. The dough should be smooth and elastic.
37. ### Step 3: Roll out the choux pastry
39. Roll the choux pastry onto a lightly floured surface to about 1/4 inch thickness. Use a pizza cutter or knife to cut the pastry into equal squares, around 2 inches each.
41. ### Step 4: Form the profiteroles
43. Place a tablespoon of crumbled goat cheese in the center of each square. Fold the corners of the square over the filling and pinch the edges together to form a small puff. Place the profiteroles on a baking sheet lined with parchment paper.
45. ### Step 5: Bake the profiteroles
47. Bake the profiteroles in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Allow them to cool on a wire rack.
49. ### Step 6: Make the sun-dried tomato herb oil
51. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, garlic, salt, and pepper. Stir in diced sun-dried tomatoes, chopped parsley, basil, and chives.
53. ### Step 7: Serve the profiteroles
55. Serve the profiteroles warm or at room temperature with a spoonful of sun-dried tomato herb oil on top. Garnish with fresh basil leaves and grated Parmesan cheese. Enjoy!
57. SEO Keywords
58. ------------
60. * goat cheese profiteroles
61. * sun-dried tomato herb oil
62. * choux pastry dough
63. * profiteroles recipe
64. * goat cheese filling
65. * sun-dried tomatoes
66. * herb oil
67. * garlic
68. * Dijon mustard
69. * white wine vinegar
70. * basil leaves
71. * Parmesan cheese

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