Don't these sound totally dreamy? 😍 These babies are perfect for a winter treat or to wow your mates at a dinner party. If you want to be a profiterole pro, you've come to the right place.
This weeks star baker is @gingernutsaboutfood. Sally is a producer, writer and food-critic, as well as - clearly - a profiterole BOSS 😎 Aside from running an aesthetic AF Instagram page, she does monthly restaurant reviews too! Click here to find out more.
Makes: approx. 25 profiteroles
Takes: 1 hour
For the Profiterole Choux Pastry:
150ml cold water
60g unsalted butter
75g plain flour
1 tsp caster sugar
pinch of salt
2 large eggs
For the Nutella cream:
400ml double cream
1tbsp icing sugar
1tsp vanilla extract
For the chocolate almond ganache:
2 bars (160g) Doisy & Dam Crunchy Almond Butter Milk chocolate
100ml double cream
For the caramelized hazelnuts:
60g icing sugar
First, heat the oven to 220C/200C fan/gas 7. To make the choux pastry, sieve the flour, salt and sugar before gently heating the butter and water in a saucepan. Once the butter has completely melted, bring the mixture to the boil. Take off the heat and add the sieved dry ingredients all at once. Be dramatic about it. Beat them vigorously with a wooden spoon until the dough forms a smooth ball and comes away from the sides of the pan.
Leave the mix cool for a few minutes before beating in the eggs, bit by bit, until you have a stiff, glossy mixture.
Next, line two baking trays with greaseproof paper – and grease the paper lightly with butter. Using 2 teaspoons, spoon walnut-sized servings of the mixture onto the baking trays. Wet your finger and lightly smooth the top of each profiterole before baking.
Place your profiteroles in the oven and bake for around 18-20 minutes until well risen and brown. Then, remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Return to the oven for 3 minutes to dry them out and then leave to cool on a wire rack. We'll return to them later - don't worry!
Whilst the pastry is cooling, make your caramelised hazelnuts. Place the nuts and sugar in a saucepan on a medium heat, and stir continuously until the sugar has totally melted.
Pour the nuts onto greaseproof paper and spread the mixture out evenly whilst it’s still hot and malleable, so it’s easier to break up once cooled.
Now it's time for the Nutella cream 😍 We highly recommend an electric whisk/food processor here, or this may take a little while! Place your dollop of Nutella in the microwave for 1 minute, so it is slightly melted. Whip the cream, vanilla extract and icing sugar together until the cream is just about holding its shape. Now the Nutella has had a chance to cool down, pour it into the cream and very gently fold it through the mixture. Be careful not to do this too vigorously or the mixture will split and you’ll end up with a brown cottage cheese-looking concoction. This would be less than ideal.
Using a piping bag with a medium sized nozzle (or failing that, a sandwich bag with the corner cut off - we won't judge), fill your profiterole pastry with Nutella cream. Place this in the fridge to chill whilst you make the Doisy & Dam ganache 🎉
To make the ganache, finely chop 160g of Doisy & Dam Crunchy Almond Butter and place in a bowl. Gently heat the cream in a saucepan but do not bring to the boil. When the cream is hot, pour it straight over the Doisy & Dam choc and stir until you have a smooth, glossy mixture.
Generously dunk each profiterole into the ganache and top with a shard of hazelnut brittle. Finish with a sprinkle of sea salt and serve – directly into your mouth.