Profiterole “Cream Puffs” with Hazelnut Filling
Recipe by Shawnie Kelley
1 Pâte à Choux recipe makes 24 2 -inch cream puffs
A profiterole, cream puff, or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. A key step in making profiteroles is the double bake of the pastry balls. The pastry balls cook through and puff up in the first bake. The temperature is then lowered for a second bake to dry out the inside.
Directions
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Preheat the oven to 400°F and position racks in the top and lower thirds of the oven.
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Line 2 rimmed baking sheets with parchment paper. Use a pastry brush to moisten the parchment with water. This will create humidity and prevent drying out or burning.
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Spoon the pâte à choux dough into a pastry bag fitted with a 1/2-inch plain tip.
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Pipe the dough into 1 1/2 to 2-inch mounds three inches apart.
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To stop the flow of the dough from the pastry bag, release the pressure and make a sharp circular motion to disconnect the flow from the puff.
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Use a damp finger to lightly smooth down the pointy peak at the top of each puff.
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Prepare the egg wash: To a small bowl, whisk 1 egg and 1 tablespoon of milk until combined.
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With a pastry brush, brush a light coating of egg wash over the tops of the piped dough.
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Do not let the egg wash drip down the sides (it will glue puffs to the parchment and prevent an even rise).
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You will not use all the egg.
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Place cream puffs in the oven and bake for 20 minutes.
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Reduce the temperature to 350°F and quickly switch the sheets between the racks, rotating the pans from front to back.
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Bake for an additional 15 to 20 minutes until the puffs are a deep golden brown, with no moisture visible around the sides.
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Transfer to a rack and use the point of a paring knife to pierce a small hole in the side to release steam to prevent the inside from being doughy or gummy. Cool completely before filling.
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For the Hazelnut Filling
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In the bowl of a stand mixer, fitted with the whisk attachment, whisk the cream at medium speed until soft peaks form.
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Place the Nutella in a large mixing bowl and fold in the whipped cream until fully combined. Be sure to stir gently as not to deflate the whipped cream.
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To assemble the profiteroles: Use a serrated knife to slice each puff in half across its equator, where you pierced the steam vent.
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Spoon the Nutella cream in the bottom of each cream puff until it is about 1 1/2-inches high.
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Place the cream puff lid on top.
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Repeat until all the cream puffs are filled.
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Transfer profiteroles to a serving plate and drizzle a generous amount of chocolate glaze over the top and sprinkle with hazelnuts.
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Serve immediately.
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Pro-Tips: Profiteroles can be baked, cooled and refrigerated for up to three days or frozen for up to 3 months.
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Frozen puffs can be brought to room temperature and heated up at 400 degrees for ten minutes.
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Cool fully before filling.
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Fill profiteroles right before serving to prevent sogginess.
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Profiteroles can be filled with whipped cream, jam, or ice cream.
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Top profiteroles with your favorite toasted, chopped nuts for a bit of a crunch.
From Shawnie's class “Choux Pastry”
