Profiteroles with Ricotta Mascarpone

Name: Profiteroles with Ricotta Mascarpone
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 118 milliliters chocolate-hazelnut spread (such as Nutella); 3 larges eggs; 59 milliliters hazelnuts, toasted, husked, chopped; 227 grams mascarpone cheese; 177 milliliters ricotta cheese; 1 pinch Pinch of salt; 2 teaspoons sugar; 59 milliliters unsalted butter, cut into pieces; 1 teaspoon vanilla extract; 118 milliliters water; 59 milliliters whipping cream

Profiteroles with Ricotta Mascarpone might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 851 calories, 18g of protein, and 68g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have whipping cream, chocolate-hazelnut spread, butter, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Line a heavy large baking sheet with a silpat or parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Butter

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Add the flour and stir over medium heat for 1 minute. Cool 5 minutes.

Ingredients you will need

All Purpose Flour

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).

Ingredients you will need

Mounds Bar

Dough

Egg

Equipment you will use

Measuring Cup

Baking Sheet

Wooden Spoon

Bowl

Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely.

Equipment you will use

Oven

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.

Ingredients you will need

Mascarpone