November 20, 2013


Profiteroles (chocolate hazelnut) ›

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Chocolate Hazelnut Profiteroles

Profiteroles are one of those desserts that look incredibly impressive but are actually pretty easy to make. Here we’ve filled them with an indulgent hazelnut crème diplomat, but if you’re short on time why not mix a little WhyNut hazelnut paste into whipped cream with a tablespoon of sugar for something altogether simpler? The recipe and pictures are by Littleloaf for WhyNut.


(makes approx. 15 large or 30 small buns)

For the choux pastry
50ml full fat milk
80ml water
50g unsalted butter,cubed
2 tsp caster sugar
125 strong white flour
3 medium free range eggs

For the crème diplomat

375ml full fat milk

½ vanilla pod

seeds scraped (or 1 tsp vanilla bean paste)

3 large free range egg yolks

75g caster sugar

30g cornflour

2 tbsp WhyNut hazelnut paste

90ml double cream


 For the chocolate sauce

175ml double cream

50g unsalted butter cubed

1 tbsp golden syrup

75g caster sugar

100g dark chocolate, chopped

To serve: handful of hazelnuts, toasted & chopped


  • To make the choux pastry, preheat the oven to 200 degrees C and line two trays with baking parchment. Fit a piping bag with a medium round nozzle and set aside. Tear off another piece of baking parchment and sift the flour over the top.
  • In a heavy bottomed saucepan, bring the milk, water, butter, sugar and salt to the boil. Once the mixture starts to bubble and the butter is melted, tip the flour from the baking parchment into the saucepan. Lower the heat and beat with a wooden spoon until a smooth ball of dough forms, leaving the sides of the saucepan clean.
  • Remove the pan from the heat and set aside to cool for a few minutes. Meanwhile, crack the eggs into a small bowl and whisk until smooth. Once the dough has cooled slightly, beat in the eggs, one at a time, until you have a thick, smooth paste.
  • Fill the prepared piping bag with the paste and pipe even balls onto the baking parchment. Bake for 15 minutes then turn the oven temperature down to 175 degrees C and bake for a further 10 – 15 minutes until crisp and golden.
  • Remove the trays from the oven, pierce the bottom of each bun with a skewer to let any steam out and set aside to cool completely.



  • To make the crème diplomat, in a medium saucepan bring the milk and vanilla seeds to the boil over a gentle heat.
  • In a medium bowl, whisk the egg yolks and caster sugar until pale and thick then whisk in the cornflour until combined.
  • Once the milk has boiled, remove from the heat and slowly pour half of the hot liquid into the egg yolk mixture, whisking continuously. Tip this mixture back into the saucepan and bring to a boil over a gentle heat, again whisking continuously.
  • Once the pastry cream has thickened slightly, remove from the heat and whisk in the hazelnut paste. Transfer to a clean bowl and cover the surface with cling film. Set aside to cool then refrigerate until ready to serve (you will add the double cream at the last minute).


  • To make the chocolate sauce, in a medium saucepan bring the cream, butter, golden syrup and sugar to the boil. Remove from the heat, set aside to cool slightly then stir in the chocolate to form a thick, smooth sauce. 
  • To assemble the profiteroles, whip to double cream until soft peaks form. Fold the cream into the crème patissiere then transfer to a piping bag and use to fill your choux buns. Divide the buns between plates or bowls and serve with a jug of hot chocolate sauce. Sprinkle with a few toasted hazelnuts, if you like.


  • Replace the hazelnut paste with equal quantities of Why Nut pistachio paste for a deliciously different crème diplomat.
  • If you don’t have a piping bag, the buns can be spooned onto the parchment paper using two teaspoons.
  • The high gluten content of strong white flour makes it perfect for choux pastry, giving beautifully crisp results. If you don’t have strong white flour, plain flour will work fine as a substitute.
  • Crème diplomat is crème patissiere lightened with whipped cream. The cream is best folded in to the pastry cream just before serving.

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