Lorenza Avila

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Lorenza Avila

Profiteroles

Name: Profiteroles
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Italiana
Ingredients: 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 liquid vanilla; 1/2 cups nutella; 1/4 cups whipped cream; 1/4 cups hazelnut

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Lorenza Avila

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These balls of choux pasta are known as Profiteroles and in this recipe they are stuffed with a cream of mascarpone and ricotta cheese and dipped in a Nutella sauce.

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Ingredients

4 portions

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Preparation

Preheat oven to 375 F (190 ° C). Put waxed paper on a cookie sheet.

Mix the butter, water, 1 teaspoon and a half of sugar, and salt in a medium skillet. Wait for it to boil, mixing 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 pasta with one tablespoon of wood, one by one. Make 10 or 12 balls of the dough and put them on the cookie sheet with waxed paper. Be sure to separate the balls about 4 centimeters between each one. Beat the remaining egg and varnish the balls of dough with a little egg (do not fall on the tray). Put the tray in the oven for 50 minutes until golden brown. Let them cool.

Mix the mascarpone and ricotta cheese 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, cover with the other half of the pasta balls.

Mix nutella and cream in a small bowl and microwave for 30 seconds until hot. Mix well and put the chocolate sauce on the profiteroles. Sprinkle with ground hazelnuts.