↞ recipe box start page
Category: Cheese Appetizer
Prep Time: Cook Time: Total Time:
1/2 cup hazelnuts
1 cup milk
1 stick plus 1 tablespoon unsalted butter
2 tablespoons Frangelico or other nut-flavored liqueur
2 teaspoons sugar
3/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 large egg yolk mixed with 2 tablespoons of water
1/4 pound blue cheese, such as Maytag, at room temperature
1/2 cup mascarpone
1/2 cup heavy cream
Seedless red grapes, for serving
Preheat the oven to 375 degrees and position racks in the upper and middle thirds. Line 2 large baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until the nuts are fragrant and the skins are blistered. Transfer the nuts to a clean kitchen towel and rub vigorously to remove the skins. Let the hazelnuts cool completely. Transfer the hazelnuts to a food processor and finely grind them.
In a large saucepan, combine the milk with the butter, Frangelico, sugar and salt and bring to a simmer over moderate heat. Remove from the heat. Add the flour and 1/4 cup plus 2 tablespoons of the ground hazelnuts and stir with a wooden spoon until a mass forms. Return the saucepan to moderate heat and cook the dough, stirring, for 1 minute. Transfer the dough to a medium bowl and let it cool for 2 minutes. Using an electric mixer, beat in the eggs one at a time, beating well between additions.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds of the dough onto the prepared baking sheets, about 1 inch apart. Brush the tops with the egg wash and sprinkle with the remaining ground hazelnuts. Bake for about 25 minutes, until the profiteroles are puffed and golden; shift the pans from top to bottom and front to back halfway through baking. Poke a hole in the side of each puff to release the steam. Let the puffs cool completely.
In a medium bowl, using an electric mixer, beat the blue cheese with the mascarpone and heavy cream at medium speed until firm and fluffy. Using a serrated knife, split each puff horizontally and remove any doughy centers with a spoon. Fill each puff with 1/2 tablespoon of the blue cheese cream and replace the tops. Transfer to a platter and serve with the grapes.
Makes 48 profiteroles.
Make Ahead The filling can be refrigerated for up to 4 hours. The baked puffs can be covered and stored at room temperature for up to 2 days. Recrisp in the oven before splitting, filling and serving.
view more member recipes
Hazelnut Profiteroles with Blue Cheese and Grapes F&W
view my recipes
print
save
Category: Cheese Appetizer
Prep Time: Cook Time: Total Time:
1/2 cup hazelnuts
1 cup milk
1 stick plus 1 tablespoon unsalted butter
2 tablespoons Frangelico or other nut-flavored liqueur
2 teaspoons sugar
3/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 large egg yolk mixed with 2 tablespoons of water
1/4 pound blue cheese, such as Maytag, at room temperature
1/2 cup mascarpone
1/2 cup heavy cream
Seedless red grapes, for serving
Preheat the oven to 375 degrees and position racks in the upper and middle thirds. Line 2 large baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until the nuts are fragrant and the skins are blistered. Transfer the nuts to a clean kitchen towel and rub vigorously to remove the skins. Let the hazelnuts cool completely. Transfer the hazelnuts to a food processor and finely grind them.
In a large saucepan, combine the milk with the butter, Frangelico, sugar and salt and bring to a simmer over moderate heat. Remove from the heat. Add the flour and 1/4 cup plus 2 tablespoons of the ground hazelnuts and stir with a wooden spoon until a mass forms. Return the saucepan to moderate heat and cook the dough, stirring, for 1 minute. Transfer the dough to a medium bowl and let it cool for 2 minutes. Using an electric mixer, beat in the eggs one at a time, beating well between additions.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds of the dough onto the prepared baking sheets, about 1 inch apart. Brush the tops with the egg wash and sprinkle with the remaining ground hazelnuts. Bake for about 25 minutes, until the profiteroles are puffed and golden; shift the pans from top to bottom and front to back halfway through baking. Poke a hole in the side of each puff to release the steam. Let the puffs cool completely.
In a medium bowl, using an electric mixer, beat the blue cheese with the mascarpone and heavy cream at medium speed until firm and fluffy. Using a serrated knife, split each puff horizontally and remove any doughy centers with a spoon. Fill each puff with 1/2 tablespoon of the blue cheese cream and replace the tops. Transfer to a platter and serve with the grapes.
Makes 48 profiteroles.
Make Ahead The filling can be refrigerated for up to 4 hours. The baked puffs can be covered and stored at room temperature for up to 2 days. Recrisp in the oven before splitting, filling and serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Apple, Blue Cheese & Hazelnut Salad On Endive Leaves
by sgre52160
1 large (about 8 oz) tart-sweet red apple, such as Gala or Brae burn, cored and cut into 1/8 inch dice 3 oz. blue cheese, crumbled (to yield about 3/4 cup) 3/4 cup finely chopped celery (from abou
by sgre52160
1 large (about 8 oz) tart-sweet red apple, such as Gala or Brae burn, cored and cut into 1/8 inch dice 3 oz. blue cheese, crumbled (to yield about 3/4 cup) 3/4 cup finely chopped celery (from abou
Goat Cheese Coated Grapes
by sgre52160
16 oz goat cheese, room temperature 12 oz cream cheese, room temperature 2 tbsp mascarpone or sour cream 2 tbsp orange-flavored liqueur (grand Marnier 1 lb red seedless grapes, stems, removed an
by sgre52160
16 oz goat cheese, room temperature 12 oz cream cheese, room temperature 2 tbsp mascarpone or sour cream 2 tbsp orange-flavored liqueur (grand Marnier 1 lb red seedless grapes, stems, removed an
Cheese Platter Garnished With Sugared Grapes
by sgre52160
1 (8 oz) wheel of brie 1 large bunch seedless green grapes Nonstick spray or vegetable oil 1/4 cup confectioners sugar Thin gingersnaps or crackers Place cheese on large, round serving platter
by sgre52160
1 (8 oz) wheel of brie 1 large bunch seedless green grapes Nonstick spray or vegetable oil 1/4 cup confectioners sugar Thin gingersnaps or crackers Place cheese on large, round serving platter
Three Cheese Hazelnut Pasta
by sgre52160
1 lb fettuccine pasta, cooked al dente, drained 1/2 cup white wine (I used Pinot Gris 2 cups heavy cream 1 tbsp unsalted butter 1 tsp minced shallot 1 1/2 cups chicken stock 1/4 cup Parmesan che
by sgre52160
1 lb fettuccine pasta, cooked al dente, drained 1/2 cup white wine (I used Pinot Gris 2 cups heavy cream 1 tbsp unsalted butter 1 tsp minced shallot 1 1/2 cups chicken stock 1/4 cup Parmesan che
Hazelnut Cream Cheese Brownies
by sgre52160
Cream cheese filling 4 oz cream cheese, room temperature 1/4 cup sugar 1 egg 2 tsp lemon juice 1/2 tsp vanilla 1/4 cup finely ground hazelnuts Brownie 6 oz chocolate chips 1/4 cup butter 3
by sgre52160
Cream cheese filling 4 oz cream cheese, room temperature 1/4 cup sugar 1 egg 2 tsp lemon juice 1/2 tsp vanilla 1/4 cup finely ground hazelnuts Brownie 6 oz chocolate chips 1/4 cup butter 3
view more member recipes
related CDKitchen recipes
Crackling Frosted Grapes
Profiteroles With Tomato Pesto Filling
No Mayo Creamy Blue Cheese Dressing
Blue Cheese French Dressing
Blue Cheese Cream Sauce
Profiteroles With Chocolate Sauce
Big Boy's Blue Cheese Dressing
Old Fashioned Grape Jelly
Grilled Ribeye With Blue Cheese And Garlic Butter
Hazelnut Cream Coffee Topping