Gianduia-Filled Profiteroles with Double Chocolate Sauce & Toasted Hazelnuts
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.
Ingredients
- 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
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
Preparation
- 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
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Reviews (1 review)
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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
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