Profiteroles with Herb Cream Filling

Ingredients

• 125 ml water
• 125 ml milk
• 1 pinch salt
• 1 pinch sugar
• 75 g butter
• 125 g flour
• 4 eggs
• 300 g quark
• 200 g Edam cheese (grated)
• 2 tbsp finely chopped shallots
• 5 tbsp chives
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped basil
• 2 tbsp sunflower oil
• 2 tbsp lemon juice
• 2 tsp grated lemon zest
• Salt
• ground pepper
• 300 g cherry tomatoes
• 5 tbsp olive oil
• 100 ml White wine
• 1 tbsp sugar
• Salt
• 1 sprig rosemary
• 1 sprig thyme
• 1 garlic clove (sliced)
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tsp cumin
• 1 star anise (crushed)
• 100 ml gin
• 100 ml sherry vinegar
• ground pepper

Instructions

1. 1.

   Bring milk, water, salt, sugar and butter to a boil in a pot, add flour and stir with a wooden spoon until the dough separates from the bottom and a white film forms.

2. 2.

   Transfer the dough to a bowl, immediately whisk in one egg, then add the next egg only when the dough is smooth again.

3. 3.

   The dough is ready when it shines and falls off the spoon easily.

4. 4.

   Fill a piping bag with a large star tip and pipe choux pastry (6 cm diameter, 2 cm high) onto a parchment-lined baking sheet.

5. 5.

   Bake at 200°C for about 30 minutes until golden brown, then remove and cool.

6. 6.

   Whisk Edam cheese, quark and lemon juice until fluffy, add remaining ingredients except basil, season with salt and pepper. Pipe this mixture into another piping bag with a star tip.

7. 7.

   Halve the choux pastries horizontally, pipe in the cheese mixture and reassemble. Brush with oil and sprinkle chopped basil. Plate and garnish with marinated tomatoes.

8. 8.

   Wash tomatoes and quickly sauté in hot oil until crisp. Season with ½ tsp salt and sugar, deglaze with white wine, transfer to a heatproof dish. Add remaining ingredients and roast for 10 minutes at 220°C. Remove and let cool in the dish.