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Gianduia-Filled Profiteroles with Double Chocolate Sauce & Toasted Hazelnuts

Scott Phillips

Servings: six.

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.


Nutritional Information

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


  • 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.


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Reviews (1 review)

  • Localisbest | 12/22/2010

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

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