Ingredients

• 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

Method

• 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.