The hazelnut profiteroles, wafer, and milk chocolate are a dessert with a sensational taste and represent a show-stopping dessert to impress guests. The profiteroles are irresistible cream puffs filled with a delicious cream I made with: mascarpone, whipped cream, hazelnut cream, hazelnut crumbs, and hazelnut wafer. Then I glazed them with a milk chocolate ganache and garnished with hazelnut crumbs and crumbled wafers. One puff leads to another!
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Profiteroles – Homemade Recipes
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
Ingredients
- 3/4 cup Flour
- 3 Eggs
- 5 1/3 tbsp Butter
- 3/4 cup Water
- 1 pinch Salt
- 8 3/4 oz Mascarpone
- 3 1/2 oz Hazelnut Spread
- 1/4 cup Heavy Whipping Cream
- 1 oz Hazelnut Crumbs
- 1 3/4 oz Hazelnut Wafer
- 10 1/2 oz Milk Chocolate
- 3 1/2 oz Fresh Liquid Cream
- to taste Hazelnut Crumbs
- 2 Hazelnut Wafer
Preparation
To make the hazelnut profiteroles, wafer, and milk chocolate, melt the butter in a double boiler, then pour it into a pot, add the water and a pinch of salt. Heat over low flame and bring to a boil. Add the flour and mix until the mixture detaches from the sides of the pot, ensuring no lumps form. Remove from heat and let cool to room temperature.
Then add the eggs, one at a time until the previous one is absorbed, obtaining a homogeneous and creamy mixture.
Place the choux pastry in a pastry bag with a star nozzle and, on a lightly buttered baking sheet, form the cream puffs by making small heaps of dough the size of a walnut, spacing them apart.
Preheat the oven to 480°F, bake and lower to 355°F, cook for 15-20 minutes. Then lower to 250°F and cook for another 20 minutes, without ever opening the oven door. Once cooking is complete, leave the cream puffs in the turned-off oven with the door ajar for 10 minutes, then remove and let cool completely.
In a bowl with electric whisks, cream the mascarpone. Add the hazelnut cream, crumbs, and crumbled wafers. Mix everything until you get a homogeneous mixture.
Whip the cream to stiff peaks and incorporate it into the mascarpone and hazelnut cream, using a spatula and a bottom-up motion. Then transfer the cream into a piping bag with a star nozzle.
Pour the cream into a saucepan and heat over low heat, when it begins to simmer remove from heat. Incorporate the milk chocolate and mix with a whisk. You should obtain a homogeneous and shiny mixture. Transfer to a bowl and let cool.
Fill the cream puffs with the cream and place them on a tray. Dip the cream puffs head down, one at a time, in the chocolate ganache, turn them over, and place them on a rack, allowing the excess coating to drip off.
Once the cream puffs are glazed, proceed with assembling the dessert: arrange the cream puffs on a serving dish, stacking them on top of each other to form a pyramid.
Decorate the dessert with leftover cream dollops. Garnish the top of the cream puffs with hazelnut crumbs and crumbled wafers. Place the profiteroles in the refrigerator until ready to serve. Enjoy!
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