Chocolate Nutella Profiteroles!!!

FINALS are OVER!!!!

muahaha. can finally blog about my profiteroles and apple pie i made before finals. and im making macarons now. im so happy im so happy im so happy!





Chocolate Nutella Profiteroles

got my recipe from here

3.5 oz (7 tbs) unsalted butter, cut into small pieces
1/2 cup whole milk
1/2 cup water
1 cup flour
1/2 tsp salt
1/2 tsp sugar
4 large eggs

For nutella cream:

8 oz bittersweet chocolate, chopped

8 oz Nutella

Directions:

Preheat oven to 375. In a small bowl, whisk together the flour, salt, and sugar. Place the butter, milk, and water in a medium saucepan and bring to a boil. Take off the heat and add the flour mixture all at once. Stir with a spatula or wooden spoon until combined (the mixture will be a thick paste). Return to heat and, using a spatula, stir the paste for approximately 1 minute, until it lightly sticks to the bottom of the pan. Place paste in the bowl of a mixer fitted with a paddle attachment and beat on medium low speed for about 1 minute, until it cools slightly. Add the eggs one at a time, beating well after each addition. The dough should slowly sink from the paddle when you turn off the mixer. Pipe or scoop dough into 1 inch mounds onto a parchment lined baking sheet (i just put a spoonful and they ended up 1 inch ((: ), leaving 1/2 inch of room between each round. Bake at 375 for 18-20 minutes, until the puffs are golden brown, and the insides are dry. *** mine deflated a little, denise says that if you leave them in the oven to cool down slowly they wouldn’t deflate too much!

With a serrated knife, cut off the top of each of the puffs. Pipe each puff with Nutella cream until just full. Replace top. Just before serving, dust puffs with powdered sugar.
Nutella Cream
Melt the chocolate over a double boiler or in a small bowl on low heat in the microwave. Stir in Nutella until combined.
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