Recipe: Profiteroles with Ricotta Mascarpone
Description:
Indulge in the delightful flavors of these homemade Profiteroles with Ricotta Mascarpone, a perfect dessert treat for any occasion. With a light and airy pastry filled with a creamy blend of mascarpone and ricotta cheese, topped with a decadent chocolate-hazelnut sauce and crunchy hazelnuts, these profiteroles are sure to impress your guests and satisfy your sweet cravings.
Cooking Time: 1 hour
Preparation Time: 30 minutes
Total Time: 1 hour and 30 minutes
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Water |
| 1/4 cup | Unsalted butter |
| 1 1/2 tsp | Sugar |
| 3 | Eggs |
| 1 | Pinch of salt |
| 1/2 cup | All-purpose flour |
| 3 tbsp | Sugar |
| 1 cup | Mascarpone cheese |
| 1 cup | Ricotta cheese |
| 1 tsp | Vanilla extract |
| 1/4 cup | Chocolate-hazelnut spread |
| 1/4 cup | Heavy cream |
| 1/4 cup | Hazelnuts, chopped |
Instructions:
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Preheat Oven: Begin by preheating your oven to 375 degrees Fahrenheit. Line a heavy large baking sheet with a silpat or parchment paper to prevent sticking.
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Prepare Dough: In a heavy medium saucepan, combine the water, unsalted butter, 1 1/2 teaspoons of sugar, and a pinch of salt. Bring the mixture to a boil, stirring until the butter melts completely. Once boiling, add the all-purpose flour and stir over medium heat for about 1 minute until a smooth dough forms. Remove from heat and let it cool for 5 minutes.
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Incorporate Eggs: Crack 2 eggs into a measuring cup. Using a wooden spoon, beat the eggs into the dough, one at a time, ensuring each egg is fully incorporated before adding the next.
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Shape and Bake: Spoon 10 to 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. In a small bowl, beat the remaining egg and gently brush it over the dough mounds, making sure not to drip the egg onto the baking sheet. Bake the pastries in the preheated oven until they turn a golden amber brown, approximately 50 minutes.
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Cool and Prepare Filling: Allow the pastries to cool completely before filling. In a medium bowl, mix together the mascarpone cheese, ricotta cheese, vanilla extract, and the remaining 3 tablespoons of sugar until well combined. Refrigerate the mixture until cold.
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Assemble Profiteroles: Using a serrated knife, carefully cut the tops off the pastries and set them aside. Spoon the chilled mascarpone mixture into the pastries and place the tops back on.
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Prepare Chocolate-Hazelnut Sauce: In a small bowl, combine the chocolate-hazelnut spread and heavy cream. Heat the mixture in the microwave for about 30 seconds until warm, then stir until smooth.
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Final Touches: Spoon the warm chocolate-hazelnut sauce over the filled profiteroles, ensuring each one is generously coated. Sprinkle chopped hazelnuts over the top for an extra layer of flavor and crunch.
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Serve: These delectable Profiteroles with Ricotta Mascarpone are best enjoyed immediately. Serve them as a delightful dessert for dinner parties, special occasions, or simply as a sweet indulgence to treat yourself and your loved ones.
Indulge in the creamy richness of the mascarpone and ricotta filling, complemented by the luscious chocolate-hazelnut sauce, all encased in a light and airy pastry shell. These profiteroles are a true delight for the senses, combining contrasting textures and flavors to create a dessert that is both elegant and irresistible. So gather your ingredients and get ready to impress with these homemade treats that are sure to become a favorite among family and friends.
