Gianduia-Filled Profiteroles with Double Chocolate Sauce & Toasted Hazelnuts

Serves six.

by Carole Bloom
from Fine Cooking
Issue 49
Last Edit Date: 3/6/2013 4:39:55 PM

A classic dessert is given a new spin with the addition of gianduia. I like this best when the mousse is cold, the puffs are room temperature, and the sauce is warm. This recipe uses a bit less than a full recipe of Gianduia Mousse, but don’t worry about the leftovers: The extra mousse is delicious when eaten on its own, topped with a dollop of whipped cream.

more about:

hazelnuts

1 recipe Choux Pastry Puffs
1 recipe Gianduia Mousse, chilled for about 1 hour
1 recipe Double Chocolate Sauce, warmed
1/4 cup coarsely chopped skinned, toasted hazelnuts

Use a sharp knife to cut each pastry puff in half horizontally, leaving a small hinge on one side if possible. Spoon or pipe 1 to 2 Tbs. of the gianduia mousse into the pastry bottom—the exact amount of filling is a matter of preference, and you’ll have plenty of extra. Close the top half of the puff over the filling.

Arrange five puffs per plate in a pyramid . Drizzle each serving with warm sauce and sprinkle about 1/2 Tbs. of finely chopped hazlenuts over the top. Serve immediately.

nutrition information (per serving):
Size : per five puffs with sauce; Calories (kcal): 970; Fat (g): 85; Fat Calories (kcal): 760; Saturated Fat (g): 38; Protein (g): 13; Monounsaturated Fat (g): 35; Carbohydrates (g): 50; Polyunsaturated Fat (g): 9; Sodium (mg): 125; Cholesterol (mg): 265; Fiber (g): 4;

Photo: Scott Phillips

Rate this Recipe and View Reviews

user reviews
made it?
RATE IT!

by Localisbest, 12/22/2010beautiful, the mousse is easy & very tasty (much like baci) the profiteroles don't hold super well... it is definitely best to serve right away