Goat Cheese Profiteroles with Herb Oil

Ingredients

• 1/2 cup water
• 1/4 cup unsalted butter
• Salt
• 1/2 cup flour
• 3 eggs
• 3 tablespoons parmesan cheese
• Pepper
• 8 ounce goat cheese log
• 1/4 cup cream
• 3/4 cup mint
• 3/4 cup basil
• 1 cup olive oil
• 1 cup walnuts, chopped and toasted

Directions

For the Profiteroles:
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 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.

To serve:
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.