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Ingredients
1/2 Cup oil
1/2 Cup hot water
1 Cup flour
4 Eggs
Instructions
Bring canola oil and water to a boil in a heavy pot. Add all the flour at once and stir until dough forms a ball. Remove from heat. Beat in eggs one at a time. Spoon 1 tablespoon mound onto parchment lined pan. Bake at 425F for 15 minutes; turn down heat to 325F and bake for another 18 to 20 minutes. Shells should be hollow when done. Cool.
Tomato Pesto Filling
Ingredients
15 to 20 Sun dried tomatoes in oil
1/2 Cup oil
3/4 Cup grated Parmesan cheese
3 Garlic cloves, minced
1/2 Cup pine nuts, toasted
Preparation
Combine all ingredients, except pine nuts, in food processor. Pulse, to combine ingredients. Do not totally puree ingredients. Stir in pine nuts. Spoon onto profiterole shells.
Makes 48 appetizer shells with 1/2 cups of filling.