Profiteroles with Hazelnut Mascarpone (Anne Burrell) Recipe

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Profiteroles with Hazelnut Mascarpone (Anne Burrell)
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Ingredients
16
Count
Nutrition
227
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F. Put a large bowl in the freezer to whip the cream.
  2. In a small saucepan over medium heat, combine the water, butter, and salt and bring it to a boil. Reduce the heat, add the flour and cinnamon all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and has pulled away from the sides of the pan. Transfer the mixture to a bowl and let it cool for 3 to 4 minutes. It does not have to be cold, just cool enough so the eggs don't cook when you add them. Using an electric mixer or lots of good old fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated.
  3. Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. Be sure to leave at least 1-inch between each of the balls, they grow! When done, dip your finger in water and smooth the top of each ball where the pastry tip was removed. Bake for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even browning. The puffs should be light, airy, and dry inside. Cool on a rack.
  4. Put the heavy cream into the cold bowl and whip it to stiff peaks with a head mixer. Put the mascarpone in a large bowl and gently mix in the praline paste. When the praline paste is combined, begin to fold in the whipped cream. When the whipped cream is fully incorporated, spoon the mixture into a clean pastry bag. Cut the tops off each profiterole and fill with the mascarpone mixture. Replace the tops and drizzle with the warm chocolate sauce. Transfer to a large serving platter and garnish with chopped hazelnuts.
  5. Chocolate Sauce:
  6. Fill a medium saucepan with 2-inches of water and put it over medium heat. In a bowl large enough to sit on the saucepan without the bottom touching the water, add the chocolate, cream, butter, corn syrup, and cinnamon. Stir until the chocolate has melted and everything is combined. This is a pretty quick process. When the chocolate is melted, remove it from the heat, and spoon it over the filled profiteroles. This is best served warm!
  7. Yield: 3/4 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.82 Kcal (950 kJ)
Calories from fat 185.65 Kcal
% Daily Value*
Total Fat 20.63g 32%
Cholesterol 69.84mg 23%
Sodium 29.22mg 1%
Potassium 53.54mg 1%
Total Carbs 7.79g 3%
Sugars 3.96g 16%
Dietary Fiber 0.59g 2%
Protein 2.22g 4%
Vitamin C 0.2mg 0%
Iron 0.4mg 2%
Calcium 45.5mg 5%
Amount Per 100 g
Calories 348.33 Kcal (1458 kJ)
Calories from fat 285.11 Kcal
% Daily Value*
Total Fat 31.68g 32%
Cholesterol 107.26mg 23%
Sodium 44.88mg 1%
Potassium 82.22mg 1%
Total Carbs 11.96g 3%
Sugars 6.08g 16%
Dietary Fiber 0.91g 2%
Protein 3.41g 4%
Vitamin C 0.4mg 0%
Vitamin A 0.1mg 1%
Iron 0.6mg 2%
Calcium 69.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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