My F&W
quick save (...)
Hazelnut Profiteroles
© John Kernick

Hazelnut Profiteroles with Blue Cheese and Grapes

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: Makes 48 profiteroles
  • MAKE-AHEAD
  • VEGETARIAN

Shawn McClain serves some form of these savory cream puffs with drinks at both of his Chicago restaurants. He pokes a hole in the sides of the puffs when they come out of the oven to release the steam, then fills them with a creamy mixture of blue cheese and mascarpone.

  1. 1/2 cup hazelnuts
  2. 1 cup milk
  3. 1 stick plus 1 tablespoon unsalted butter
  4. 2 tablespoons Frangelico or other nut-flavored liqueur
  5. 2 teaspoons sugar
  6. 3/4 teaspoon salt
  7. 1 cup all-purpose flour
  8. 4 large eggs
  9. 1 large egg yolk mixed with 2 tablespoons of water
  10. 1/4 pound blue cheese, such as Maytag, at room temperature
  11. 1/2 cup mascarpone
  12. 1/2 cup heavy cream
  13. Seedless red grapes, for serving
  1. Preheat the oven to 375° and position racks in the upper and middle thirds. Line 2 large baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until the nuts are fragrant and the skins are blistered. Transfer the nuts to a clean kitchen towel and rub vigorously to remove the skins. Let the hazelnuts cool completely. Transfer the hazelnuts to a food processor and finely grind them.
  2. In a large saucepan, combine the milk with the butter, Frangelico, sugar and salt and bring to a simmer over moderate heat. Remove from the heat. Add the flour and 1/4 cup plus 2 tablespoons of the ground hazelnuts and stir with a wooden spoon until a mass forms. Return the saucepan to moderate heat and cook the dough, stirring, for 1 minute. Transfer the dough to a medium bowl and let it cool for 2 minutes. Using an electric mixer, beat in the eggs one at a time, beating well between additions.
  3. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds of the dough onto the prepared baking sheets, about 1 inch apart. Brush the tops with the egg wash and sprinkle with the remaining ground hazelnuts. Bake for about 25 minutes, until the profiteroles are puffed and golden; shift the pans from top to bottom and front to back halfway through baking. Poke a hole in the side of each puff to release the steam. Let the puffs cool completely.
  4. In a medium bowl, using an electric mixer, beat the blue cheese with the mascarpone and heavy cream at medium speed until firm and fluffy. Using a serrated knife, split each puff horizontally and remove any doughy centers with a spoon. Fill each puff with 1/2 tablespoon of the blue cheese cream and replace the tops. Transfer to a platter and serve with the grapes.
Make Ahead The filling can be refrigerated for up to 4 hours. The baked puffs can be covered and stored at room temperature for up to 2 days. Recrisp in the oven before splitting, filling and serving.

Suggested Pairing

Serve Shawn McClain's Sparkling Pomegranate Punch with the first course of this Thanksgiving menu. For a wine alternative, pour a dry, sparkling rosé from California. Tangy and lush, they're great with these hazelnut profiteroles stuffed with blue cheese.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.