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1
Preheat the oven to 400F (200C).
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2
Line a large rimmed baking sheet with parchment paper.
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3
In a heavy saucepan, combine the water, butter, and salt and bring to a full boil over high heat.
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4
Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that doesnt stick to the sides of the pan.
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5
Return the pan to medium-low heat and cook, stirring constantly, for 2 minutes.
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6
Remove from the heat and let cool for 5 minutes.
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7
Using a stand mixer fitted with the paddle attachment, beat in the eggs one at a time, beating well after each addition, then continue beating until the dough is smooth and shiny.
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8
With a spoon or a pastry bag fitted with a 1/4-inch (6-mm) round tip, drop or pipe about 1 tablespoon of the dough onto the lined baking sheet for each profiterole, spacing them about 2 inches (5 cm) apart.
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9
Youll only use 16 pastries for this recipe, but the profiteroles can be baked and then stored in the freezer for up to 3 months.
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10
Bake for 25 minutes, or until puffed, golden, and crisp.
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11
Turn off the oven and leave the choux on the pan in the oven until you are ready for them (be sure you take them out of the oven before step 8).
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12
To make the celery root and goat cheese puree, in a saucepan, combine the celery root with water to cover, bring to a boil, and cook for about 15 minutes, or until tender.
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13
Drain and process in a food processor.
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14
The puree should look like runny mashed potatoes and should yield about 1 cup (250 ml).
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15
In a bowl, combine the celery root puree and goat cheese and mix until homogenous.
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16
Season with salt, pepper, and a little olive oil.
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17
Reserve at room temperature until needed.
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18
To make the parsley puree, in the food processor, combine the parsley, chervil, half of the oil, and the water and process until smooth.
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19
With the motor running, slowly add the remaining oil.
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20
The puree should have the thickness of yogurt.
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21
Season with lemon juice and salt.
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22
To make the coulis, in a small pot, warm the oil over medium heat, add the garlic, and saute until golden.
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23
Add the tomato pulp and sugar and simmer for 3 to 4 minutes, or until it thickens.
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24
Add the saffron at the last moment, then process in a blender until smooth.
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25
Keep warm until assembly.
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26
Preheat the oven to 300F (150C).
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27
Using a small, serrated knife, cut the top one-fourth off each pastry.
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28
Keep the tops close by.
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29
With a small spoon or a clean piping bag fitted with a small, round tip, overstuff the base of each pastry until slightly full with the celery root and goat cheese puree.
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30
Replace the tops upside down.
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31
Arrange the pastries on the same parchment-covered baking sheet.
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32
Place in the oven and bake for 4 to 5 minutes, or until the filling is hot.
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33
While the pastries are baking, line up 4 shallow bowls (or a single platter if youre serving family style) and spoon 3 to 4 spoonfuls of the tomato coulis into each bowl (or cover the bottom of the platter with a thin layer).
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34
When the pastries are ready, remove them from the oven and spoon a teaspoon-size dollop of the parsley puree in the upside-down cap of each one.
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35
Add a small chervil sprig to each dollop if you like.
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36
Place 4 pastries in each bowl, or put all of them on the platter.
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37
If you have the mimolette on hand, finely grate a little over each pastry before serving.
