Ferrero Rocher Cream Puffs
An update of an old classic profiterole, these muffin-size Ferrero-Rocher profiteroles are filled with a hazelnut cream and several roasted hazelnuts are buried in the fluffy cream.
Servings: 12 servings
Ingredients
- Choux Pastry Dough you can make this 3 days in advance
For the Ferrero-Rocher Filling
- 16 ounces cream cheese
- 1-½ cups granulated sugar
- ½ teaspoon sea salt
- ¼ cup Torani hazelnut syrup
- 1-½ cups heavy whipping cream
- 1 cup toasted hazelnuts coarsely ground
- ½ cup whole toasted hazelnuts
For the chocolate glaze
- 12 ounces good quality chocolate chopped
- 8 ounces heavy whipping cream
- ¼ cup toasted hazelnuts coarsely ground for garnish (optional)
Instructions
Bake the Cream Puffs
- Follow the instructions for the choux pastry. If you want to make large cream puffs, an easy way to shape them is to place the choux pastry in muffin cups. These larger cream puffs will need to bake for a minimum of 35 minutes. For smaller profiteroles, follow the baking instructions in our profiterole recipe.
To make the Ferrero-Rocher cream filling:
- To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, salt and hazelnut syrup and mix on medium speed for about 30 seconds to combine. Stop the machine and scrape down the sides and the bottom. Remove the paddle attachment and attach the whisk attachment. Add the whipping cream to the mixture and turn the speed to low to stir together and slowly increase the speed to high and whip to a firm consistency.
- Remove the bowl from the mixer and using a spatula, fold in the coarsely ground toasted hazelnuts. Transfer the hazelnut cream filling mixture to another bowl that is easy to scoop from when filling the cavities of the profiteroles. Fill each of the hollow shells, tops and bottoms, with the hazelnut cream mixture adding one or two roasted hazelnuts to the bottom portion, put the top portion onto the bottom portion, pressing down gently.
To make the chocolate glaze:
- Add the chopped chocolate to a medium-size bowl and reserve
- Add the cream to a small saucepan and bring just to a boil, then pour the hot cream over the chopped chocolate pieces and allow to sit for five minutes. Stir the mixture until it is smooth and glossy. Allow to sit and cool for 20 or 30 minutes to thicken enough so the glaze adheres to the profiteroles. If it becomes too thick, set the dish in some hot water and stir until it loosens up to the proper consistency. Spoon, or dip each cream puff with the chocolate glaze and sprinkle with additional chopped hazelnuts.
- Refrigerate until ready to serve.
Nutrition
Serving: 1 | Calories: 960kcal | Carbohydrates: 83g | Protein: 13g | Fat: 66g | Saturated Fat: 34g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 488mg | Fiber: 3g | Sugar: 62g
