Ice cream tucked inside golden choux, then a warm, silky sauce poured over until it runs down the sides: Maison Perrotte’s Hazelnut Spread, built on praline, gianduja and a drizzle of hazelnut oil, gives these profiteroles their generous finish.
Serves 4 · 10 min
Ingredients
- 12 store-bought unfilled cream puffs
- A small scoop of vanilla ice cream per cream puff
- 1/2 cup (150 g) Hazelnut Spread (Maison Perrotte)
- 3 tbsp milk
- Chopped toasted hazelnuts, for sprinkling
Method
- Split 12 store-bought unfilled cream puffs in half horizontally.
- Fill each with a small scoop of vanilla ice cream and put the tops back on.
- Gently warm 1/2 cup (150 g) of the hazelnut spread with 3 tbsp milk, stirring until smooth and pourable.
- Pour the warm sauce over the profiteroles and serve right away, sprinkled with chopped toasted hazelnuts.
The star of this recipe: Hazelnut Spread, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
