Profiteroles
These choux pastry balls are known as Profiteroles, and in this recipe, they are filled with a mascarpone and ricotta cheese cream and covered in a Nutella sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1/2 cups water
- 1/4 cups unsalted butter
- 3 teaspoons sugar
- 1/2 cups flour
- 1 pinch salt
- 3 eggs
- 1 package mascarpone cheese
- 3/4 cups ricotta cheese
- 1 teaspoon vanilla essence
- 1/2 cups nutella
- 1/4 cups whipped cream
- 1/4 cups hazelnuts
Preparation
1h
0 mins
Medium
- Preheat the oven to 375 F (190°C). Place parchment paper on a baking sheet.
- Mix the butter, water, 1 and a half teaspoons of sugar, and salt in a medium saucepan. Wait for it to boil, stirring until the butter melts. Add the flour and mix over medium heat for 1 minute. Let cool for 5 minutes.
- Beat the eggs and add them to the dough with a wooden spoon, one by one. Make 10 or 12 balls of the dough and place them on the baking sheet lined with parchment paper. Make sure to space the balls about 4 centimeters apart. Beat the remaining egg and brush the dough balls with a little egg (avoid spilling on the baking sheet). Place the baking sheet in the oven for 50 minutes until golden brown. Let them cool.
- Mix the mascarpone cheese and ricotta with the vanilla and 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the profiteroles in half and put some of the mascarpone mixture on top, then cover with the other half of the dough balls.
- Mix the Nutella and cream in a small bowl and microwave for 30 seconds until hot. Mix well and pour the chocolate sauce over the profiteroles. Sprinkle with crushed hazelnuts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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