Gianduia-Filled Profiteroles with Double Chocolate Sauce & Toasted Hazelnuts

Gianduia-Filled Profiteroles with Double Chocolate Sauce & Toasted Hazelnuts
Photo by Scott Phillips

Ingredients

  • 1 recipe Double Chocolate Sauce, warmed
  • 1 recipe Choux Pastry Puffs
  • ¼ cup coarsely chopped skinned, toasted hazelnuts
  • 1 recipe Gianduia Mousse, chilled for about 1 hour

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 ...

View full recipe at Fine Cooking

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