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Goat cheese cream profiterole, candied tomatoes, shredded fresh basil.

TAPAS, Salted

Petits choux stuffed with flavored goat cheese, topped with tomatoes and thyme.

Ingredients

Recipe for 4 persons

For the choux dough

60 Gr

Water

60 Gr

Milk

10 Gr

Sugar

3 Gr

Salt

55 Gr

Butter

65 Gr

Flour

3 Unit(s)

Egg

For the goat cheese

250 Gr

Fresh goat cheese

1 Unit(s)

French shallot

2 Pinch(es)

Sea salt flakes

3 Turn(s)

Fresh ground black pepper

8 Sprig(s)

Chives

8 Leaf(ves)

Basil

For the tomatoes

0.50 Box(es)

Cherry tomatoes

1 Nut(s)

Butter

50 Ml

Olive oil

1 Clove(s)

Garlic

1 Sprig(s)

Thyme

Preparation time: 25 min

Preheat your four at 480 °F

For the mise en place

Chop the chives. Pass the flour through a sieve. Take the eggs out of the fridge. Cut the basil in big pieces, wash the tomatoes.
Chop the thyme and the garlic, mix it with the sliced tomatoes.
For the choux dough

Pre heat your oven on 480°F. In a pot, bring to boil the water, the milk, the sugar, the salt and the butter. Out of the stove put the flour in the liquid and mix well with a wood spoon, then dry the mix on the stove.
Put the dough in the mixer, start it slow for 2 minutes, then start adding the eggs one by one. When done, make some 2 cm balls on a baking tray with a pastry bag and a plain socket. Put it in the oven, and low the temp to 350°F, cook it for 20-25 minutes until nice coloration.
For the goat cream

In a bowl, work the goat cheese with a spatula by adding the cream gently, season it and the chives. Put it in a pastry bag.
For the platting
Stuff the choux with the goat cheese, top it with the tomatoes mix, finish with the basil.