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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.


Recipe for 4 persons

For the choux dough

60 Gr
60 Gr
10 Gr
3 Gr
55 Gr
65 Gr
Wheat flour
3 Unit(s)

For the goat cheese

250 Gr
Fresh goat cheese
1 Unit(s)
French shallot
2 Pinch(es)
Fleur de sel
3 Turn(s)
Fresh ground black pepper
8 Sprig(s)
8 Leaf(ves)

For the tomatoes

0.50 Box(es)
Cherry tomatoes
1 Nut(s)
50 Ml
Olive oil
1 Clove(s)
1 Sprig(s)

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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