Chef Recipes - Summa Health System

Profiteroles with Ricotta Marscarponeprepared by Gregory Hullinger Owner, REDfishPromotionsIngredients½ c water1/4 c unsalted butter, cut into pieces1 ½ tsp plus 3 T sugarPinch of salt1/2 c all purpose flour3 large eggs1 - 8 oz container mascarpone cheese¾ c ricotta cheese1 tsp vanilla extract½ c chocolate hazelnut spread (such as nutella)¼ c whipping cream¼ c hazelnuts, toasted, husked, choppedDirectionsPreheat oven to 375 F.Line a large baking sheet with a sol at orparchment paper. Combine the water, butter, 1.5tsp 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 1minute. Cool 5 minutes.Beat the remaining egg in a small bowl to blend.Gently brush the egg over the dough mounds(don't drip egg onto the baking sheet ).Bake the pastries until they are amber brown,about 40-50 minutes. Allow the pastries to coolcompletely.Mix the mascarpone, ricotta, vanilla, andremaining 3 T of sugar in a medium bowl.Refrigerate until cold. Using a serrated knife, cutthe tops off the pastry and set aside. Spoon themascarpone mixture into the pastries and topwith its lid.Combine the chocolate -hazelnut spread andcream in a small bowl. Heat the mixture in amicrowave for about 30 seconds until warm. Stirthe mixture. Spoon the chocolate-hazelnut sauceatop the pastries. Sprinkle with hazelnuts andserve.Crack 2 eggs into a measuring cup. Use a woodenspoon to beat the eggs into the dough, 1 at atime. Spoon 10 or 12 (1-1.5 inch) mounds ofdough onto the prepared baking sheet, spacing 2inches apart.24