Recipes

—From Isa Caterer & Event Maker, Glen Ellen, CA

Ingredients

• 4 tbsp. Unsalted butter
• pinch of salt
• Pinch of cayenne (optional)
• 2/3 cup all-purpose flour, sifted
• 3 eggs, at room temperature
  
  

• 6 oz. Redwood Hill Farm 3-Pepper or Plain Chèvre
• 1/2 cup very finely diced vegetables: any combination of red peppers, celery, cucumbers, chives, red onion, carrot, olives, and tomatoes

Instructions

1. Preheat oven to 425 degrees.
2. In a medium saucepan, bring butter and salt and cayenne and 2/3 of a cup of water to a boil.
3. Add flour all at once and stir briskly with a wooden spoon to form soft dough.
4. Continue stirring over medium heat for 2 minutes to dry out dough.
5. Turn off heat and add one egg at a time, beating well after each addition until eggs are totally absorbed.
6. Line a baking sheet with parchment or butter and flour the baking sheet, or pipe with a pastry bag 26 evenly spaced equal size little mounds of the choux dough.
7. Bake for 10 minutes then reduce heat to 350 degrees and continue baking about 20 minutes until puffs are golden brown.
   
   

1. Mash the chèvre until smooth.
2. Stir in diced vegetables.
3. Slice profiteroles in half and fill bottom half with mixture.

Serve with fresh tomato soup or salad.