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1
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper.
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2
Combine the water, butter, and salt in a heavy medium saucepan over medium heat.
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3
Bring to a boil, stirring until the butter melts.
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4
Add the flour and stir over medium heat for 1 minute.
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5
Cool for 5 minutes.
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6
Crack the eggs into a measuring cup.
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7
Use a wooden spoon to beat the eggs into the dough, 1 at a time.
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8
Stir in the Parmesan and pepper.
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9
Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
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10
Bake until the profiteroles are puffed and golden, about 45 minutes.
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11
Allow the profiteroles to cool completely.
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12
Combine the goat cheese and cream in a medium bowl.
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13
Using an electric mixer, whip together the cheese and the cream.
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14
Stir in the tomatoes, salt and pepper.
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15
Set aside.
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16
Combine the herbs in a food processor and pulse to chop the herbs.
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17
With the machine running add the oil, salt, and pepper.
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18
Transfer to a small bowl, cover with plastic wrap and set aside.
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19
Using a serrated knife, cut off the top of the profiteroles.
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20
Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry.
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21
Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts.
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22
Serve.
