easiest way to prepare speedy perfect Tomato and pesto profiteroles

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and pesto profiteroles. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and pesto profiteroles is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and pesto profiteroles is something that I’ve loved my entire life.

Table of Contents


  • 125ml (1/2 cup) water
  • 40g butter, chopped, at room temperature
  • 75g (1/2 cup) plain flour, sifted
  • Pinch of salt
  • 2 eggs, at room temperature, lightly whisked
  • 250g light spreadable cream cheese
  • 60g (1/4 cup) basil pesto
  • 12 mixed cherry tomatoes (see notes), sliced
  • 1/4 cup fresh basil leaves
  • 45g (1/4 cup) pine nuts, toasted


  • Step 1
    Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place the water and butter in a saucepan. Bring just to the boil over medium-high heat. Remove from heat and use a wooden spoon to stir in the flour and salt, beating well to combine. Return to heat and cook, stirring, over medium heat for 1-2 minutes or until the mixture comes away from the side of the pan and forms a ball. Set aside for 5 minutes to cool slightly.
  • Step 2
    Transfer the dough to a bowl and use electric beaters to gradually beat in the egg, a little at a time, beating well after each addition, until the dough is thick and glossy.
  • Step 3
    Drop heaped teaspoonfuls of the dough onto the prepared trays. Use a wet finger to smooth the surfaces. Sprinkle trays lightly with water and bake for 10 minutes. Reduce heat to 180°C/160°C fan forced and bake for a further 15 minutes or until light golden and cooked through. Use a sharp knife to make a small slit in the side of each profiterole. Bake for a further 5 minutes or until golden brown. Transfer to a wire rack to cool.
  • Step 4
    Cut the profiteroles in half and spread cream cheese over the profiterole bases. Top with the pesto, tomato and basil. Sprinkle with pine nuts. Top with profiterole tops.

So that’s going to wrap it up for this exceptional food Tomato and pesto profiteroles recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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