One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


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!

2 comments:

once in a blue moon... said...

all mine, just hand over the plate and nothing will splatter...

Lori said...

I generally take care of all the splattering while I'm cooking! You're safe! :-D

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