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.


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 

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