Profiteroles with cheese

Ingredients:

Profiteroles

• 1 tbsp. (250 ml.) milk
• 1/2 tbsp sugar
• 1/2 tsp salt
• 1/3 cup butter
• 4 eggs
• 1 cup flour

Cottage cheese and tomato filling

• 250 g curd cheese
• 2 tbsp parsley, chopped
• 1 shallot, finely chopped
• 1 tbsp sun-dried tomato pesto sauce
• Lettuce shoots or finely chopped greens

Preparation:

1. Preheat oven to 180°C. Line a baking sheet with parchment paper.
2. Beat the eggs and set aside.
3. In a saucepan, combine milk with sugar, salt and butter and bring to a boil.
4. Pour the flour into the pan and stir the contents until it thickens and the dough stops sticking to the sides of the pan.
5. Transfer the dough to a bowl and add the eggs one at a time, mixing well after each addition.
6. Drop the dough by the teaspoon onto a parchment lined baking sheet.
7. Bake the profiteroles for 30-40 minutes, until the dough has risen and is golden brown.
8. Let cool. Store the profiteroles in a tightly sealed container until needed. They can also be frozen.
9. Combine cream cheese with parsley, shallots and pesto sauce.
10. Cut the profiteroles horizontally into two halves. Fill the bottom half with 2 teaspoons of filling and top with lettuce sprigs or finely chopped herbs. Cover with the top half.
    
    Profiteroles with cheese can be served as an appetizer for a buffet table.