A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Profiteroles With Tomato Pesto Filling
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- #91424
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Profiteroles
1/2 cup oil
1/2 cup hot water
1 cup all-purpose flour
4 eggs
Tomato Pesto Filling
18 oil sun-dried tomatoes
1/2 cup oil
3/4 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup pine nuts, toasted
directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
For the profiteroles, bring the oil and water to a boil in a saucepan over medium-high heat. When boiling, add the flour all at once and quickly stir. Continue to stir until it forms a dough.
Remove the saucepan from the heat and beat the eggs in one at a time.
Spoon the dough by tablespoons onto the parchment-lined baking sheet. Place in the oven and bake at 425 degrees F for 15 minutes. Reduce the heat to 325 and bake for 18-20 minutes. The pastries will sound hollow when tapped when they are done.
Remove the profiteroles from the oven and place on a wire rack to cool.
For the tomato-pesto filling, combine the tomatoes, oil, Parmesan, and garlic in a food processor. Pulse-process until the mixture is combined but not pureed. Stir in the pine nuts by hand.
Carefully slice the tops of the profiterole shells so they are still attached but can be opened. Spoon or pipe the tomato filling into each shell.
Serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 28, 2011
A very elegant appetizer. The profiteroles were easy to make. The baking time must have been a little too long for our oven because the pastries got a little dry. Be sure to watch carefully while they are baking during the lower temperature time. The pesto filling was very good. These are very versatile and you could use other fillings as well. Because ours were a little overbaked the texture was better after letting them sit filled for a while (rather than eating them freshly piped with the pesto).