Summary

Ingredients

• 100 g butter
• 60 ml water
• 60 ml milk
• 1 teaspoon sugar
• 0.5 teaspoon ½ sea salt
• 125 g flour
• 2 egg (s)
• nutmeg
• Parmesan
• 1 egg yolk

For the filling:

• 15 cherry tomato (s) or other small tomatoes
• 6 clove (s) garlic
• salt
• sugar
• olive oil
• 15 olives, Kalamata
• 5 sprigs basil

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Instructions

1. Bring the butter to the boil briefly with sugar and salt in water and milk and remove from the stove.
2. Pour the flour all at once into the still very hot liquid and stir vigorously with a wooden spoon. Put the saucepan back on the stove and let the dough dry over medium heat, stirring constantly.
3. As soon as a coherent dough ball has formed that is detaching from the pan, remove it from the heat. Add the two eggs one after the other, stirring each one in thoroughly and vigorously until completely incorporated.
4. Season the dough with grated parmesan and grated nutmeg to taste.
5. Preheat the stove to 200 degrees.
6. Place the dough in nut-sized balls on a baking sheet lined with baking paper (either cut off the cams with 2 coffee spoons or work with the piping bag).
7. Beat the egg yolk lightly and brush the profiterole with it.
8. Bake the profiteroles at 200 degrees for about 20-25 minutes.
9. They should rise, but not take too much color so that they don`t get too dry. Remove from oven and allow to cool.
10. Filling:
11. Mash the tomatoes with your hands to remove the seeds and then place them in an ovenproof dish. Add the unpeeled cloves of garlic, season everything with salt and sugar and baste with olive oil.
12. Turn the oven down to 180 degrees and let the tomatoes cook for about 30 minutes.
13. In the meantime, pit and finely chop the olives. Remove the basil leaves from the stems and cut into very fine strips.
14. Let the tomatoes cool down a little. Remove and peel the garlic cloves, mash the garlic to a puree. Mash the tomatoes with a fork and then chop them with a knife.
15. Mix all ingredients, you can also use the warm olive oil. Season to taste. Salt, sugar, basil or olive oil may be necessary.
16. Completion:
17. Cut the profiterole lengthways in the middle and fill it with the olive mixture. Put the lid back on. Serve immediately.