Bignole

Mini Profiteroles

2 ounces/60 grams butter
5 ounces/150 grams flour
3 large eggs
3 and 1/2 ounces/100 grams hazelnuts, chopped fairly finely
2 Tbsp sugar
5 fluid ounces/140 ml double cream
1 Tbsp Frangelico liqueur (optional)
3 ounces/90 grams plain chocolate

Preheat the oven to 425 F (220 C). Heat the butter with 9 fluid ounces/250
ml water in a small pan. When the water comes to a boil, draw it off the
heat, tip all the flour into the pan and beat the mixture until it is
smooth and comes away from the edge of the pan. Let cool for 20 minutes,
then beat in the eggs one by one, to make a soft, glossy paste. Mix in 2
Tbsp of hazelnuts. Drop teaspoonfuls on to a baking sheet lined with
non-stick paper (pipe the mixture for perfect puffs) and bake for 10 to 12
minutes until puffed up and golden. Cool on a rack, poking a hole in the
base of each puff to let the steam escape. In a food processor, grind the
remaining hazelnuts finely with the sugar. Add the cream (and a splash of
Frangelico if you have it) and pulse until the cream is thickened and
lightly whipped. Spoon into a piping bag and use to fill the puffs.
Drizzle with melted chocolate and keep in the fridge until ready to eat.
(Freeze any leftover chocolate-coated bignole for up to two weeks). Makes
about 40 small bignole


"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana
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