Chocolate & hazelnut profiterole stack
2 HOURS + COOLING | SERVES 10 | A LITTLE EFFORT
CHOUX PASTRY
plain flour 140g
golden caster sugar 1 tsp
unsalted butter 115g, cut into small pieces
eggs 225g (about 4Ω large eggs, 5 medium), beaten
CHOCOLATE SAUCE
soft light brown sugar 75g
cocoa powder 40g
golden syrup 75g
Green & Black's Velve Edition 70%
dark chocolate 150g, roughly chopped
HAZELNUT BRITTLE
ready-chopped hazelnuts 2 tbsp
white caster sugar 150g
FILLING
Nutella 75g
Frangelico 150ml
icing sugar 24g
double cream 600ml
This story is from the Christmas 2017 edition of Olive.
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This story is from the Christmas 2017 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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