Profiteroles with Hazelnut Brittle and Chocolate Shells Recipe - Great British Chefs
This show-stopping dessert isn’t as hard to make as you might think. The profiteroles are filled with a rich vanilla cream, topped with a glossy chocolate sauce, hazelnut brittle for texture and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 75ml of water
- 150g of caster sugar
- 100g of hazelnuts, toasted
- 360g of water
- 150g of salted butter, diced
- 1 pinch of salt
- 225g of Doves Farm Organic Plain White Flour
- 6 whole eggs
- 1l whole milk
- 3 tsp vanilla bean paste
- 200g of caster sugar
- 12 Freshlay Farms Golden Yolker® egg yolks
- 40g of Doves Farm Organic Plain White Flour
- 40g of Doves Farm Organic Cornflour
- 250g of chocolate shells, plus more for decoration
- 150ml of double cream
- 1 knob of unsalted butter
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