Ingredients

  • 1/4 pound blue cheese, such as Maytag, at room temperature
  • 1 stick plus 1 tablespoon unsalted butter
  • 1 large egg yolk mixed with 2 tablespoons of water
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup hazelnuts
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone
  • 1 cup milk
  • Seedless red grapes, for serving
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons Frangelico or other nut-flavored liqueur
  • 2 tablespoons Frangelico or other nut-flavored liqueur

Ready In 90 Minutes

Servings: 48

Cooking Instructions

Step 1

  • Preheat the oven to 375 and position racks in the upper and middle thirds. Line 2 large baking sheets with parchment paper.
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Step 2

  • Spread the hazelnuts in a pie plate and toast for about 12 minutes, until the nuts are fragrant and the skins are blistered.
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  • Length: 12 minutes

Step 3

  • Transfer the nuts to a clean kitchen towel and rub vigorously to remove the skins.
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Step 4

  • Let the hazelnuts cool completely.
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Step 5

  • Transfer the hazelnuts to a food processor and finely grind them.
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Step 6

  • In a large saucepan, combine the milk with the butter, Frangelico, sugar and salt and bring to a simmer over moderate heat.
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Step 7

  • Remove from the heat.

Step 8

  • Add the flour and 1/4 cup plus 2 tablespoons of the ground hazelnuts and stir with a wooden spoon until a mass forms. Return the saucepan to moderate heat and cook the dough, stirring, for 1 minute.
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  • Length: 1 minutes

Step 9

  • Transfer the dough to a medium bowl and let it cool for 2 minutes. Using an electric mixer, beat in the eggs one at a time, beating well between additions.
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  • Length: 2 minutes

Step 10

  • Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds of the dough onto the prepared baking sheets, about 1 inch apart.
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Step 11

  • Brush the tops with the egg wash and sprinkle with the remaining ground hazelnuts.
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Step 12

  • Bake for about 25 minutes, until the profiteroles are puffed and golden; shift the pans from top to bottom and front to back halfway through baking. Poke a hole in the side of each puff to release the steam.
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  • Length: 25 minutes

Step 13

  • Let the puffs cool completely.

Step 14

  • In a medium bowl, using an electric mixer, beat the blue cheese with the mascarpone and heavy cream at medium speed until firm and fluffy. Using a serrated knife, split each puff horizontally and remove any doughy centers with a spoon. Fill each puff with 1/2 tablespoon of the blue cheese cream and replace the tops.
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Step 15

  • Transfer to a platter and serve with the grapes.
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