SANDRA'S RASPBERRY NUTELLA PROFITEROLES (Mini Cream Puffs)

These are decadently petite,
but so very tasty, which will end up being the hit
at any party or gathering...

Yields: (Yields: 24)

Prep. 20 Mins. |
Bake: 22 - 25 Mins.
Posted: by Sandra at:

INGREDIENTS

*Nutella Cream Filling:
1 cup heavy whipping cream
2 tablespoons confectioners’ (powdered sugar)
1/2 cup Nutella
1 teaspoon vanilla extract

**Raspberry Dessert Sauce
1 cup fresh raspberries, or frozen
--(no need to thaw)
2 tablespoons brown sugar
1 tablespoon orange juice
tiny pinch of kosher salt
1 tablespoon cornstarch
½ cup cold water

***Profiteroles (Mini-Cream Puffs):
3/4 cup water
1/4 cup butter
pinch of kosher salt
3/4 cup all-purpose flour
3 eggs, lightly beaten

--Confectioners’ (powder) sugar, for dusting through a fine sieve

METHOD

*Nutella Cream Filling (chill for 1 hour):
Whip the heavy whipping cream in a chilled bowl with chilled beaters of a mixer until fairly stiff peaks form, and slowly add the confectioners’ sugar, and the vanilla until combined. Add the nutella to a separate bowl, and add 1/2 the whipped cream to the bowl with the nutella, and whip until combined. With a spatula, fold in the remaining ½ of whipped cream, and place in refrigerator to chill.

**Raspberry Dessert Sauce:
Combine the raspberries, brown sugar, orange juice, and kosher salt in a cold saucepan. Whisk the cornstarch in a small bowl with the cold water until smooth, and add to saucepan, and then bring to a boil. Reduce to a simmer for about 5 minutes while occasionally stirring, and then strain out seeds it through a fine sieve that has been placed over a small bowl, using a wooden spoon to push all of the sauce through, and then place in refrigerator to chill.

Preheat oven to 375. Spray a mini-muffin pan with baking spray, and set aside. Also, set a cooling rack aside.

***For the Profiteroles (or Mini-Cream Puffs):
In small saucepan combine water, butter and salt; bring to a boil over high heat. Add flour all at once while stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms into a ball. Remove from heat and add the beaten eggs vigorously stirring until smooth and thick. Using small and slightly mounded ice cream scoop (or a tablespoon) place batter into cups. Bake 22-25 for minutes, until medium golden brown on top. Remove from oven and make a small slit ½ way up the sides of each profiterole to release excess steam. Remove profiteroles from pan onto a baking rack and allow to cool (this only takes a few minutes).

Once puffs are cooled, gently cut in half (as in photo), and careful pinch out any obvious large strands of extra dough in bottoms, leaving tops as is. (Be careful not to take out too much or else you’ll expose the bottom.). Spoon or pipe the filling into bottom of profiteroles, and then the sauce, topping with the lids. Place on serving platter, and dust with powdered sugar. – Enjoy!

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Tip:  To store, place a piece of bread or non-flavored cracker inside an airtight container, and place profiteroles in a single layer.