Hazelnut Profiteroles with Blue Cheese and Grapes

Name: Hazelnut Profiteroles with Blue Cheese and Grapes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 48
Cuisine: Global
Ingredients: 113 grams blue cheese, such as Maytag, at room temperature; 1 stick plus 1 tablespoon unsalted butter; 1 large egg yolk mixed with 2 tablespoons of water; 4 larges eggs; 237 milliliters all-purpose flour; 118 milliliters hazelnuts; 118 milliliters heavy cream; 118 milliliters mascarpone; 237 milliliters milk; 48 servings Seedless red grapes, for serving; 1 teaspoons salt; 2 teaspoons sugar; 2 Tbsps Frangelico or other nut-flavored liqueur

You can never have too many hor d'oeuvre recipes, so give Hazelnut Profiteroles with Blue Cheese and Grapes If you have cheese, mascarpone, egg yolk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 375 and position racks in the upper and middle thirds. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Spread the hazelnuts in a pie plate and toast for about 12 minutes, until the nuts are fragrant and the skins are blistered.

Ingredients you will need

Hazelnuts

Spread

Toast

Nuts

Transfer the nuts to a clean kitchen towel and rub vigorously to remove the skins.

Ingredients you will need

Nuts

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Let the hazelnuts cool completely.

Ingredients you will need

Hazelnuts

Transfer the hazelnuts to a food processor and finely grind them.

Ingredients you will need

Hazelnuts

Equipment you will use

Food Processor

In a large saucepan, combine the milk with the butter, Frangelico, sugar and salt and bring to a simmer over moderate heat.

Ingredients you will need

Frangelico

Butter

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Remove from the heat.

Add the flour and 1/4 cup plus 2 tablespoons of the ground hazelnuts and stir with a wooden spoon until a mass forms. Return the saucepan to moderate heat and cook the dough, stirring, for 1 minute.

Ingredients you will need

Hazelnut Meal

Dough

All Purpose Flour

Equipment you will use

Wooden Spoon

Sauce Pan

Transfer the dough to a medium bowl and let it cool for 2 minutes. Using an electric mixer, beat in the eggs one at a time, beating well between additions.

Ingredients you will need

Dough

Egg

Equipment you will use

Hand Mixer

Bowl

Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds of the dough onto the prepared baking sheets, about 1 inch apart.

Ingredients you will need

Mounds Bar

Dough

Equipment you will use

Baking Sheet

Pastry Bag

Brush the tops with the egg wash and sprinkle with the remaining ground hazelnuts.

Ingredients you will need

Hazelnut Meal

Egg

Bake for about 25 minutes, until the profiteroles are puffed and golden; shift the pans from top to bottom and front to back halfway through baking. Poke a hole in the side of each puff to release the steam.

Equipment you will use

Oven

Let the puffs cool completely.

In a medium bowl, using an electric mixer, beat the blue cheese with the mascarpone and heavy cream at medium speed until firm and fluffy. Using a serrated knife, split each puff horizontally and remove any doughy centers with a spoon. Fill each puff with 1/2 tablespoon of the blue cheese cream and replace the tops.

Ingredients you will need

Blue Cheese