Ferrero-Rocher Profiteroles

Bake 12 - #12BakesofChristmas 

The big day is nearly here and *in my humble opinion* I've saved the best recipe til last! I hope your presents are wrapped, your Christmas dinner planned and the festive specials you want to watch on TV already highlighted in the Radio Times. I thought for my final bake, I would share a perfect pud for Christmas Day! To be enjoyed whilst watching The Vicar of Dibley or something similarly brilliant. These are Ferrero Rocher inspired Profiteroles. Crispy choux pastry, filled with hazelnut cream, topped with chocolate and a sprinkling of nuts... Heaven! 

I also just wanted to say a HUGE thank you. If you've been following my blog for a while, you'll know I've never done anything like this before. It was a big undertaking but I have absolutely loved uploading all these bakes! I hope you've enjoyed seeing them and *hopefully* trying them as much as I have enjoyed making them and writing these blog posts! See you in 2021 for lots more baking! 

Ingredients for the choux:
50g butter
150ml water 
100g plain flour 
3 eggs, beaten
Ingredients for the filling:
300ml double cream
1 + 1/2 tbsp nutella
Ingredients for the topping: 
100g dark chocolate
100g milk chocolate
100g hazelnuts, finely chopped 

1. To make the choux, put the butter and water in a pan and melt over a gentle heat, then bring to the boil. 
2. Remove from the heat and "shoot" in the flour (basically add it fast and all at once!) Return to the heat and stir until the mixture forms a ball in the middle of the pan. 
3. Transfer to a large bowl and leave to cool for 15 minutes. 
4. Once cooled slightly, add the beaten egg using a wooden spoon. You may not need all the egg so add it a little bit at a time. You'll know the consistency is right when it is loose and falls off the spoon and forms a V shape. 
5. Preheat the oven to 200/180 fan. Grease 2 baking trays then run under the cold tap, leaving a film of water on the trays (trust me!)
6. Pipe or spoon mounds of the choux pastry on to the prepared trays, making sure they are well spaced. 
7. Bake for 20-25 minutes until well risen, golden brown and firm. 
8. Poke a hole in the bottom of all the choux buns and leave to cool, upside down ( hole side up) on a wire rack. 
9. Whip the double cream using a standing mixer or an electric whisk. Add the Nutella towards the end, just before it is done. Whisk a little bit more (but not too much) so the Nutella will be loosely whisked through the cream. Transfer the Nutella cream to a disposable piping bag.
10. Break the dark and milk chocolate into pieces and melt in a small bowl over a small pan of simmering water. 
11. Finely chop the hazelnuts and prepare to assemble!
12. Fill each choux bun with cream by piping through the hole in the bottom. Dip the top of the filled choux bun in the melted chocolate, then dip into the chopped hazelnuts. 
13. Leave to chill the right way up (nuts on top) in the fridge until required. 


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