Profiteroles With Ricotta Mascarpone

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup water
• 1/4 cup unsalted butter, cut into pieces
• 1 1/2 teaspoons sugar, plus
• 3 tablespoons sugar
• 1 pinch salt
• 1/2 cup all-purpose flour
• 3 large eggs
• 1 (8 ounce) container mascarpone cheese
• 3/4 cup ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 cup chocolate hazelnut spread (such as nutella)
• 1/4 cup whipping cream
• 1/4 cup hazelnuts, toasted,husked,chopped

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 line a heavy large baking sheet with a silpat or parchment paper.
• 3 combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan.
• 4 bring to a boil, stirring until the butter melts.
• 5 add the flour and stir over medium heat for 1 minute.
• 6 cool 5 minutes.
• 7 crack 2 eggs into a measuring cup.
• 8 use a wooden spoon to beat the eggs into the dough, 1 at a time.
• 9 spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
• 10 beat the remaining egg in a small bowl to blend.
• 11 gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).
• 12 bake the pastries until they are amber brown, about 50 minutes.
• 13 allow the pastries to cool completely.
• 14 mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl.
• 15 refrigerate until cold.
• 16 using a serrated knife, cut the tops off the pastry and set aside.
• 17 spoon the mascarpone mixture into the pastries and top with its lid.
• 18 combine the chocolate-hazelnut spread and cream in a small bowl.
• 19 heat in the microwave for about 30 seconds until warm.
• 20 stir the mixture.
• 21 spoon the chocolate-hazelnut sauce atop the pastries.
• 22 sprinkle with the hazelnuts and serve.