Preheat the oven to 425 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time (you get faster and fluffier results if you use a stand mixer with a paddle). Stir in the Parmesan. Pipe or spoon about 20 mounds of dough onto the prepared baking sheet, spacing 2 inches apart See Photo. Bake in a hot oven: 425 for 10 minutes, 350 for another 25 minutes or so, is ideal. Allow the profiteroles to cool completely. See Photo
For the Filling:
Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.
For the Herb Oil:
Combine the garlic & herbs in a food processor and pulse to chop. With the machine running add the oil, lemon juice, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture, a few bits of walnuts and return the top of the pastry. Drizzle serving plate with herb oil and place profiteroles on top. Sprinkle with additional walnuts. Serve. Here is Giada's pic: See Photo