Chocolate and Hazelnut Profiteroles

Chocolate and Hazelnut Profiteroles

Choux Pastry 

Adapted from Annabel Langbein

1/2 cup cold water

60g butter, cubed

3/4 cup plain flour

1 tbsp castor sugar

3 free range eggs

Pre-heat oven to 190c. Line a large slice tin or baking tray with baking paper. Set aside. 

Place water and butter in a small saucepan over a medium-high heat. Heat until all the butter is melted and the mixture starts to boil. Once it has been brought to the boil, add the flour all at once and stir immediately over the heat, vigorously, until the mixture forms a firm doughy ball. Continue to beat over the heat for 1 minute, a crust will form on the bottom of the pan but thats completely normal!! Transfer the mixture to a bowl and add the sugar. Beat for about 30 seconds just to cool it down slightly before you add the eggs. Add the eggs, one at a time, beating well after each addition and making sure the eggs are fully incorporated. Transfer into a piping bag and pipe small mounds of the dough onto the baking sheet, leaving space between each once. Bake in the oven for about 25-30 minutes or until puffed and golden brown. Set aside. 

Toffee Topping

3/4 cup castor sugar

2 tbsp runny honey

Place sugar and honey in a sauce pan over a medium heat. Heat untill the sugar starts to melt and turns a golden amber colour, giving it a swirl every now and then if it melts unevenly (DO NOT STIR!! else the sugar will crystallise). Take off the heat and carefully dip the tops of each profiterole in the toffee. set aside while you make the filling. 

Chocolate and hazelnut Custard

200 ml milk

1 tsp vanilla extract 

2 egg yolks

3 tbsp castor sugar

1 tbsp corn flour 

1/2 cup chocolate-hazelnut spread, such as Nutella 

To finish

40g dark chocolate, melted

40g hazelnuts, finely chopped

Place milk and vanilla in a sauce pan over a medium heat and bring to a simmer. While the milk and vanilla is heating, beat together the egg yolks and sugar until its pale and fluffy, then stir in the cornflour. Once the milk has been brought to a simmer, remove from the heat and pour 1/3 over the egg yolk mixture, beating as you pour. Transfer the mixture back into the saucepan with a remaining milk and place back on a medium low heat. Heat, stirring constantly, until the custard thickens. Transfer to a bowl and stir in the Nutella. Let cool before transferring to a piping bag fitted with a filling nozzle. 

Pipe the custard into the profiteroles, from the bottom, until full. 

Drizzle over the dark chocolate and top with a sprinkling of the chopped hazelnuts.