Preheat your oven to 375°F (190°C). In a large mixing bowl, combine flour, salt, and black pepper. Add the eggs one at a time, beating well after each addition.
### Step 2: Fold in butter cubes
Melt the butter in a saucepan over medium heat until it starts to foam. Remove from heat and pour into the flour mixture, folding it in gently. The dough should be smooth and elastic.
### Step 3: Roll out the choux pastry
Roll the choux pastry onto a lightly floured surface to about 1/4 inch thickness. Use a pizza cutter or knife to cut the pastry into equal squares, around 2 inches each.
### Step 4: Form the profiteroles
Place a tablespoon of crumbled goat cheese in the center of each square. Fold the corners of the square over the filling and pinch the edges together to form a small puff. Place the profiteroles on a baking sheet lined with parchment paper.
### Step 5: Bake the profiteroles
Bake the profiteroles in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Allow them to cool on a wire rack.
### Step 6: Make the sun-dried tomato herb oil
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, garlic, salt, and pepper. Stir in diced sun-dried tomatoes, chopped parsley, basil, and chives.
### Step 7: Serve the profiteroles
Serve the profiteroles warm or at room temperature with a spoonful of sun-dried tomato herb oil on top. Garnish with fresh basil leaves and grated Parmesan cheese. Enjoy!