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

Gelato Cooler

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups Chocolate-Hazelnut Gelato, recipe follows
* 1/2 cup coffee-flavored liqueur (recommended: Kahlua), or coffee
* 4 cups crushed ice
* 1/4 cup chopped chocolate-covered coffee beans, plus more for
garnish, optional

Directions

Combine all the ingredients in a blender and process until smooth.
Pour into glasses, sprinkle with chocolate covered coffee beans, and
serve with a straw.
Chocolate-Hazelnut Gelato:

2 cups whole milk

1 cup heavy cream

1/2 cup sugar, plus 1/4 cup

4 egg yolks

1/2 teaspoon vanilla extract

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium
heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining
sugar using an electric mixer until the eggs have become thick and
pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream
mixture into the egg mixture and stir. Add this mixture back into the
saucepan. Cook over very low heat, stirring constantly, until the
mixture becomes thick enough to coat the back of a wooden spoon, about
7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture
through the strainer. Stir in the vanilla and hazelnut spread until it
dissolves. Chill mixture completely before pouring into an ice cream
maker and follow manufacturer's instructions to freeze. To serve,
scoop gelato into serving bowls and top with hazelnuts.

Yield: about 4 cups gelato