Olive profiterole

Ingredients for 1 servings:

• 100 g butter
• 60 ml water
• 60 ml milk
• 1 tsp sugar
• ½ tsp sea salt
• 125 g flour
• 2 eggs
• nutmeg
• Parmesan
• 1 egg yolk
• 15 cherry tomatoes or other small tomatoes
• 6 garlic cloves
• Salt
• Sugar
• olive oil
• 15 olives, Kalamata
• 5 sprigs basil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

nice as finger food or amuse in a summer menu, makes about 45 pieces

Briefly boil the butter, sugar, and salt in the water and milk, then remove from the heat. Pour the flour all at once into the still-hot liquid and stir vigorously with a wooden spoon. Return the pan to the heat and let the dough dry over medium heat, stirring constantly. Once a cohesive ball of dough has formed that pulls away from the pan, remove from the heat. Add the two eggs one at a time, beating each one thoroughly and vigorously until fully incorporated. Season the dough with grated Parmesan cheese and grated nutmeg. Preheat the oven to 200°C (400°F). Place the dough in nut-sized balls on a baking sheet lined with baking paper (either scoop out balls with two teaspoons or use a piping bag). Lightly beat the egg yolk and brush the profiteroles with it. Bake the profiteroles at 200°C (400°F) for about 20-25 minutes. They should rise, but not brown too much so they don’t become too dry. Remove from the oven and let cool. Filling: Crush the tomatoes with your hands to remove the seeds, then place them in an ovenproof dish. Add the unpeeled garlic cloves, season with salt and sugar, and drizzle with olive oil. Reduce the oven to 180 degrees Celsius and let the tomatoes cook for about 30 minutes. In the meantime, pit and finely chop the olives. Remove the basil leaves from the stems and cut into very fine strips. Let the tomatoes cool slightly. Remove and peel the garlic cloves, then crush the garlic into a puree. Crush the tomatoes with a fork and then chop them thoroughly with a knife. Mix all ingredients; you can also use the warm olive oil. Season to taste. You may need more salt, sugar, basil, or olive oil. Finishing: Cut the profiteroles in half lengthwise and fill them with the olive mixture. Replace the lid. Serve immediately.