Profiteroles with goat cheese mousse

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These savory profiteroles with a goat cheese filling have a light taste of herbs and garlic.





 Heat the oven to 200 degrees. Remove the goat cheese and herb cream cheese from the refrigerator. Put the water in a pan and heat it. Add the butter and let it melt. Sift in the flour and a pinch of salt and stir with a wooden spoon. Let the mixture cook on low heat for a few minutes. Mix in the eggs one at a time with a whisk. The result is a sticky batter. Spoon this into a piping bag and make piles of about 3 cm in diameter on the baking tray, leaving enough space between the profiteroles. Bake the profiteroles for about 20 minutes until they are cooked and slightly brown. Do not open the oven door in between and when they are ready, leave the oven door ajar for at least 10 minutes. This will prevent them from collapsing.

 Mix the goat cheese and the herb cream cheese together in a bowl. Chop some parsley and toss it through. Cut the profiteroles when they have cooled down and fill them with the goat cheese mousse using a spoon. Garnish with some extra parsley. Serve immediately or store in the refrigerator.

 If you want to make them a day in advance, it is advisable to store the unfilled profiteroles in a sealed container and the salmon mousse separately in the refrigerator and only fill it on the day itself.


Source: Leukerecepten by leukerecepten-nl.
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