Caprese Salad-stuffed Profiteroles

this recipe is from the book Savory Baking.  most people know profiteroles as cream puffs, filled with a sweet creamy custard and topped with a chocolate sauce or glaze.  this is an unusual but tasty variation that has potential for other uses.  the pastry (made with a boiled batter, which is then cooled and enriched with eggs) takes on a savory characteristic with the addition of dried basil and shredded mozzarella.  after they've baked and cooled, you cut them open and filled them with your version of caprese salad (fresh tomato, fresh basil, fresh mozzarella, extra virgin olive oil, s&p), and bob's your uncle!  this can be a fancy appetizer, or a size dish, or a nice lunch.  these puffs could also be used to make other appetizer sandwiches ranging from simple ham to egg salad or caponata or caramelized onions & anchovies or whatever you can think of.