1st Place Everybody Loves Chocolate - 2011
Ingrid Schatz - Mineral, Virginia - Louisa County Fair
Makes 8 - 10
Chocolate-Hazelnut Cream Puffs
Cream Puff Dough
| ½ cup plus 2 T. whole milk |
| ⅓ cup plus 2 T. water |
| 7 T. butter |
| 1 tsp. salt |
| 1 T. sugar |
| 1¼ cups flour |
| 5 eggs |
| ½ cup chopped, toasted Hazelnuts |
Directions
- Heat milk, water, butter, salt and sugar in a saucepan to the boil.
- Remove from heat, add flour and quickly stir.
- Place back on the heat and stir the mixture until the dough no longer sticks to spoon and clings together.
- Remove from heat and start beating in eggs, one at a time.
- Place dough in gallon zip-top bag.
- Push to the corner and snip close to the edge.
- Pipe the dough into rounds on a baking sheet lined with parchment paper.
- Sprinkle generously with toasted hazelnuts (*see below).
- Bake at 350°F for 40 - 55 minutes, depending on how firm you like your cream puffs - they will continue to deepen in color the longer they bake.
- Place on a cooling rack, and pierce each with a pick to release stem as they cool.
Milk Chocolate-Hazelnut Mousse
| ¾ tsp. (½ packet) unflavored gelatin |
| 2 eggs |
| 7 egg yolks |
| 4 T. water and ½ cup plus 2 T. Heavy whipping cream |
| ½ cup sugar |
| 2 cups (14 oz.) good quality Milk chocolate |
| ⅓ cup (2 oz.) good quality Dark chocolate |
| ⅓ cu Hazelnut Praline Paste (or Nutella or hazelnut butter) |
| 1 cup plus 6 T. Heavy whipping cream |
Directions
- Place gelatin in 2 T. cold water.
- Let sit for two minutes, then microwave for 20 seconds.
- Place eggs, egg yolks, water and heavy whipping cream in the top of a double boiler.
- Heat on medium, stirring constantly, until mixture just begins to boil, thickens and reaches 160°.
- Place in a mixer and whip on high, gradually adding the sugar.
- Continue beating until light, foamy and thickened.
- Add gelatin.
- Meanwhile, place chocolates in glass bowl and microwave for 1 minute, then for 20 second intervals (stirring between intervals) until melted.
- Stir in Hazelnut paste.
- Whip remaining whipping cream.
- Pour chocolate mixture into egg mixture and blend very slowly until combined.
- Fold the whipped cream into the mousse.
- Refrigerate several hours until fairly firm.
Assembly of Cream Puffs:
Melt ¼ cup of chocolate and set aside. Slice top of puffs; fill with mousse; re-place tops. Set on a baking tray and drizzle chocolate over top. Refrigerate. Serve chilled, dusted with powdered sugar. *If desired, hazelnuts can be added on top of melted chocolate instead of baked on puffs.
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