Hazelnut Profiteroles with Blue Cheese and Grapes
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. More Terrific Hors d'Oeuvres
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Recipe Summary
Ingredients
Directions
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.