Pate choux is brilliant culinary alchemy! A little mound of dough puffs up in the oven, rendering a crisp exterior and a pocket of emptiness, begging to be filled with something sweet or savory. Giada deLaurentiis has come up with a deliciously decadent mixture of ricotta and mascarpone to fill these little gems and gilds the lily by topping them with melted Nutella and chopped, toasted hazelnuts. Heaven!Friday, February 6, 2009
Profiteroles with Ricotta Mascarpone
Pate choux is brilliant culinary alchemy! A little mound of dough puffs up in the oven, rendering a crisp exterior and a pocket of emptiness, begging to be filled with something sweet or savory. Giada deLaurentiis has come up with a deliciously decadent mixture of ricotta and mascarpone to fill these little gems and gilds the lily by topping them with melted Nutella and chopped, toasted hazelnuts. Heaven!
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2 comments:
all mine, just hand over the plate and nothing will splatter...
I generally take care of all the splattering while I'm cooking! You're safe! :-D
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