Profiteroles with Ricotta Mascarpone

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings

Ingredients

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* 1 1/2 teaspoons plus 3 tablespoons sugar
* Pinch of salt
* 1/2 cup all purpose flour
* 3 large eggs
* 1 (8-ounce) container mascarpone cheese
* 3/4 cup ricotta cheese
* 1 teaspoon vanilla extract
* 1/2 cup chocolate-hazelnut spread (such as Nutella)
* 1/4 cup whipping cream
* 1/4 cup hazelnuts, toasted, husked, chopped

Directions

Preheat the oven to 375 degrees F.

Line a heavy large baking sheet with a silpat or parchment paper.
Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a
heavy medium saucepan. Bring to a boil, stirring until the butter
melts. Add the flour and stir over medium heat for 1 minute. Cool 5
minutes.

Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs
into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of
dough onto the prepared baking sheet, spacing 2 inches apart. Beat the
remaining egg in a small bowl to blend. Gently brush the egg over the
dough mounds (do not drip the egg onto the baking sheet).

Bake the pastries until they are amber brown, about 50 minutes. Allow
the pastries to cool completely.

Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of
sugar in a medium bowl. Refrigerate until cold. Using a serrated
knife, cut the tops off the pastry and set aside. Spoon the mascarpone
mixture into the pastries and top with its lid.

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat
in the microwave for about 30 seconds until warm. Stir the mixture.
Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with
the hazelnuts and serve.

From: foodnetwork.com

Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil

Cook Time: 45 min
Level: Intermediate
Yield: 4-6 servings (15 profiteroles)

Ingredients
Profiteroles:

* 1/2 cup water
* 1/4 cup unsalted butter, cut into pieces
* Pinch salt
* 1/2 cup all-purpose flour
* 3 large eggs
* 3 tablespoons grated Parmesan
* Pinch freshly ground black pepper

Filling:

* 8 ounces goat cheese, room temperature
* 1/4 cup cream
* 1/2 cup diced sun dried tomatoes
* Pinch salt and freshly ground black pepper

Herb Oil:

* 3/4 cup fresh mint leaves
* 3/4 cup fresh basil leaves
* 1 cup olive oil
* Pinch salt
* Freshly ground black pepper
* 1 cup chopped toasted walnuts, for garnish

For the Profiteroles:
Directions

Preheat the oven to 350 degrees F. Line a heavy large baking sheet
with a silicon pad or parchment paper. Combine the water, butter, and
salt in a heavy medium saucepan over medium heat. Bring to a boil,
stirring until the butter melts. Add the flour and stir over medium
heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring
cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time.
Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the
prepared baking sheet, spacing 2 inches apart. Bake until the
profiteroles are puffed and golden, about 45 minutes. Allow the
profiteroles to cool completely.
For the Filling:

Combine the goat cheese and cream in a medium bowl. Using an electric
mixer, whip together the cheese and the cream. Stir in the tomatoes,
salt and pepper. Set aside.
For the Herb Oil:

Combine the herbs in a food processor and pulse to chop the herbs.
With the machine running add the oil, salt, and pepper. Transfer to a
small bowl, cover with plastic wrap and set aside.
To serve:

Using a serrated knife, cut off the top of the profiteroles. Fill each
profiterole with a spoonful of the goat cheese mixture and return the
top of the pastry. Place a few profiteroles on a serving plate,
drizzle with herb oil, and sprinkle with walnuts. Serve.