Mahnke Family RecipesProfiterole
Ingredients
- 1⁄2 c / 114 g water1⁄2 c / 114 g water
- 1⁄4 c / 57 g unsalted butter, cut into pieces1⁄4 c / 57 g unsalted butter, cut into pieces
- 1⁄2 t / 3 g plus 3 Ts sugar1⁄2 t / 3 g plus 3 Ts sugar
- 0 Pinch / Pinch g of salt0 Pinch / Pinch g of salt
- 1⁄2 c / 60 g all purpose flour1⁄2 c / 60 g all purpose flour
- 3 large eggs3 large eggs
- 8 oz / 227 g mascarpone cheese8 oz / 227 g mascarpone cheese
- 3⁄4 c / 188 g ricotta cheese3⁄4 c / 188 g ricotta cheese
- 1 t vanilla extract1 t vanilla extract
- 1⁄2 c / 125 g chocolate-hazelnut spread (such as Nutella)1⁄2 c / 125 g chocolate-hazelnut spread (such as Nutella)
- 1⁄4 c / 60 ml whipping/double cream1⁄4 c / 60 ml whipping/double cream
- 1⁄4 c / 30 g hazelnuts - toasted, husked, chopped1⁄4 c / 30 g hazelnuts - toasted, husked, chopped
Pastry
Stuffing
Angela makes these really nicely and has become the boys absolute favourite special treat. She often uses chocolate pudding instead of the marscapone filling in this recipe..
Method
- Preheat the oven to 375F/190C degrees.
- Line a heavy large baking sheet with parchment paper. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool 5 minutes.
- Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Spoon 10 or 12 (1 1/2 inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Beat the remaining egg in a small bowl to blend.
- Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).
- Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely.
- Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the tops off the pastry and set aside. Spoon the mascarpone mixture into the pastries and top with its lid.
- Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with the hazelnuts and serve.
- Or you can use chocolate pudding with 1/2 cup worth of whipped cream.
Servings
12 rolls for 4 people
Category
Prep time
20 minutes
Cooking time
1 hour
Vegetarian
Author
Angela Mahnke