Hazelnut Gelato Profiteroles with Warm Kahlua Sauce

Name: Hazelnut Gelato Profiteroles with Warm Kahlua Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 3 larges egg yolks; 5 larges eggs; 237 milliliters half and half; 237 milliliters hazelnuts, toasted, husked; 59 milliliters Kahlúa; 1 teaspoons salt; 567 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 177 milliliters sugar; 118 milliliters (1 stick) unsalted butter, cut into 1/2-inch cubes; 1 teaspoon vanilla extract; 237 milliliters whole milk

You can never have too many dessert recipes, so give Hazelnut Gelato Profiteroles with Warm Kahlua Sauce a try. One portion of this dish contains around 10g of protein, 38g of fat, and a total of 597 calories. This recipe serves 12. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have all purpose flour, butter, hazelnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan.

Ingredients you will need

Half And Half

Hazelnuts

Equipment you will use

Sauce Pan

Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not let mixture boil). Strain into large bowl. Stir in hazelnuts and vanilla extract. Refrigerate custard until cold, about 4 hours.

Ingredients you will need

Vanilla Extract

Half And Half

Egg Yolk

Hazelnuts

Custard

Sugar

Equipment you will use

Sauce Pan

Whisk

Bowl

Transfer custard to ice cream maker and process according to manufacturer's instructions.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Transfer custard to container; cover and freeze.

Ingredients you will need

Custard

Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves.

Ingredients you will need

Half And Half

Butter

Sugar

Equipment you will use

Sauce Pan

Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla. (Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.)

Ingredients you will need

Chocolate

Vanilla

Kahlua

Equipment you will use

Whisk

Preheat oven to 425°F. Bring milk, butter, and salt to boil in heavy medium saucepan.

Ingredients you will need

Butter

Milk

Salt

Equipment you will use

Sauce Pan

Oven

Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1 1/2 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Frying Pan

Remove from heat. Using electric mixer, mix dough on low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time on medium speed, blending well after each addition.

Ingredients you will need

Dough

Egg

Equipment you will use

Hand Mixer

Line 2 large baking sheets with parchment. Drop walnut-size pieces of dough onto sheets.

Ingredients you will need

Walnuts

Dough

Equipment you will use

Baking Sheet

Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on sheets.

Equipment you will use

Oven

Cut 36 cream puffs in half horizontally.

Ingredients you will need

Cream

Place scoop of gelato in each cream puff. (Can be made 1 day ahead. Cover and freeze.) Divide profiteroles among plates.

Ingredients you will need

Gelato

Cream

Drizzle with warm sauce.

Ingredients you will need

Sauce