' Le Cuvier - RP5-Goat Cheese & Sundried Tomato Profiteroles

RP5-Goat Cheese & Sundried Tomato Profiteroles

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.

To Serve:

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.