Goat cheese cream profiterole, candied tomatoes, shredded fresh basil.
Petits choux stuffed with flavored goat cheese, topped with tomatoes and thyme.
IngredientsRecipe for 4 persons
For the choux dough
For the goat cheese
For the tomatoes
Preparation time: 25.00 min
Preheat your four at 480.00 °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.
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