Recipe Chocolate, ricotta and hazelnut profiteroles : Practical and Delicious

Recipe Chocolate, ricotta and hazelnut profiteroles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate, ricotta and hazelnut profiteroles. You are currently reading Recipe Chocolate, ricotta and hazelnut profiteroles : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Chocolate, ricotta and hazelnut profiteroles requires 55m, cook 50m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Give French profiteroles an Italian edge with a nutty filling and a hint of orange tang.

Ingredients:

11 Ingredients

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  250ml (1 cup) water
  
  
  


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  80g butter, at room temperature, chopped
  
  
  


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  150g (1 cup) plain flour, sifted
  
  
  


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  3 eggs, at room temperature, lightly whisked
  
  
  



• Filling



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  400g fresh ricotta
  
  
  


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  50g dark chocolate, coarsely grated
  
  
  


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  75g (1/2 cup) dry-roasted hazelnuts, coarsely chopped
  
  
  


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  2 tbsp icing sugar mixture
  
  
  


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  1 tbsp finely grated orange rind
  
  
  


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  200g NESTLÉ BAKERS' CHOICE Dark Choc Melts, melted
  
  
  


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  Dry-roasted hazelnuts, halved, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Make profiteroles: Place the water and butter in a saucepan. Bring just to the boil. Remove from heat and use a wooden spoon to beat in flour until combined.
  
  
  


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  Step 2
  
  
  
  
  Cook, stirring, over medium heat for 2-3 minutes or until the mixture forms a ball and comes away from side of pan. Set aside for 5 minutes to cool.
  
  
  


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  Step 3
  
  
  
  
  Gradually add egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place heaped dessertspoonfuls of dough, about 3cm apart, on trays.
  
  
  


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  Step 5
  
  
  
  
  Use wet hands to pat down any peaks of dough. Sprinkle trays with water to create steam. Bake for 30-35 minutes or until puffed and golden.
  
  
  


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  Step 6
  
  
  
  
  Turn off oven. Use a knife to pierce the base of each profiterole. Place profiteroles in oven for 20 minutes to dry out. Transfer to a wire rack to cool.
  
  
  


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  Step 7
  
  
  
  
  For the filling, stir the ricotta, grated chocolate, chopped hazelnut, icing sugar and orange rind in a large bowl until well combined. Use a small serrated knife to cut each profiterole in half. Divide the ricotta mixture among the profiterole bases and top with the remaining profiterole halves.
  
  
  


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  Step 8
  
  
  
  
  Spoon the melted chocolate over the profiteroles and top with hazelnut halves. Set aside for 5 minutes or until the chocolate sets.
  
  
  

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