Goat Cheese and Sun Dired Tomato Profiteroles with Herb Oil

Rating: (I haven't tried it yet, I will get back about it though... from popular opinion these are fantastic.)

Notes: This recipe makes WAY too much herb oil. You do not need that much.

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:

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.


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.