Profiteroles with Ricotta Mascarpone

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/2 cup water
  • 1/4 cup unsalted butter, cut into pieces
  • 1 1/2 teaspoons plus 3 tablespoons sugar
  • Pinch of salt
  • 1/2 cup all purpose flour
  • 3 large eggs
  • 1 (8-ounce) container mascarpone cheese
  • 3/4 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate-hazelnut spread (such as Nutella)
  • 1/4 cup whipping cream
  • 1/4 cup hazelnuts, toasted, husked, chopped
Directions
  • Preheat the oven to 375 degrees F.

  • Line a heavy large baking sheet with a silpat or 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.


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    This recipe is featured in:

    Ultimate Baking Guide