Frank's Recipes! Hazelnut Profiteroles

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Hazelnut Profiteroles

oil; for greasing
75 g butter
95 g plain flour; sifted
pinch salt
3 eggs; beaten
75 g toasted hazelnuts; skinned, coarsely chopped

FILLING:
300 ml double cream
1 tablespoon icing sugar; sifted
75 g toasted hazelnuts; skinned, coarsely chopped

SAUCE:
175 g plain chocolate; broken into pieces
4 tablespoons golden syrup
25 g butter

Yield: 40 profiteroles

Line 2 baking trays with greaseproof paper and brush with oil. Melt butter in 215 ml water then bring to the boil. Quickly tip the flour in and take the pan off the heat. Bear hard until the mixture forms a soft ball.

Cool for 5 minutes, then beat the eggs into the choux mixture, a little at a time, until it is a dropping consistency. Stir in chopped hazelnuts.

Form rounded shapes between 2 teaspoons and put well apart on the baking trays. Bake at 200 C / 400 F / Gas 6 for 20-25 minutes or until evenly browned and crisp. Make a small hole in each one to release the steam, then return to the oven for 5 minutes. Allow to cool.

For the filling, whip the cream until it stands in peaks. Fold in the icing sugar and nuts. Pipe into profiteroles.

For the chocolate sauce, melt the chocolate, syrup and butter in a pan. Off the heat beat until smooth. Cool, then serve over the profiteroles.