Goat Cheese & Sundried Tomato Profiteroles with 2010 & 2012 L’Enfant du Pape
½ cup water
¼ cup unsalted butter, cut into pieces
Pinch of salt
½ cup all – purpose flour
3 large eggs
3 tablespoons grated parmesan
Pinch black pepper
4 oz cream cheese
4 oz goat cheese
¼ cup cream
¾ cup sundried tomatoes in oil finely chopped
2 tablespoons sundried tomato oil
½ cup finely chopped fresh basil
For the Profiteroles:
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicone pad or parchment paper. Combine the water, butter, & salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour & stir over medium for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat eggs into the dough, one at a time. Stir in the parmesan and pepper. Spoon or pipe onto the baking sheet, spacing 2 inches apart. Bake until puffed and golden brown, about 30 - 45 minutes. Turn baking sheet halfway through the cooking process, depending on how large you made your dough mounds. Allow to cool completely.
For the Filling:
Combine the cream cheese & goat cheese in a bowl. Using an electric mixer, whip together the cheese and cream, sundried tomatoes, basil, sundried tomato oil salt and pepper.
Using a serrated knife, cut off the top of profiteroles. Fill each bottom half with a spoonful of the filling, and place the tops over the filling.