A few blocks from Seattle's Pike Place Market, Cascadia is an occasion-worthy restaurant that celebrates regional ingredients with impeccable taste. Same goes for the dessert menu: No flights of fusion fancy here or innovation for novelty's sake, just suavely executed renditions of old favorites that feel new.
You can freeze any extra unfilled cream puffs for another use.
Ingredients
Makes 12 servings
Hazelnut Gelato
Kahlúa Sauce
Cream Puffs
For gelato:
Step 1
Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not let mixture boil). Strain into large bowl. Stir in hazelnuts and vanilla extract. Refrigerate custard until cold, about 4 hours. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer custard to container; cover and freeze.
For kahlúa sauce:
Step 2
Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla. (Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.)
For cream puffs:
Step 3
Preheat oven to 425°F. Bring milk, butter, and salt to boil in heavy medium saucepan. Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1 1/2 minutes. Remove from heat. Using electric mixer, mix dough on low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time on medium speed, blending well after each addition.
Step 4
Line 2 large baking sheets with parchment. Drop walnut-size pieces of dough onto sheets. Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on sheets.
Step 5
Cut 36 cream puffs in half horizontally. Place scoop of gelato in each cream puff. (Can be made 1 day ahead. Cover and freeze.) Divide profiteroles among plates. Drizzle with warm sauce.
How would you rate Hazelnut Gelato Profiteroles with Warm Kahlua Sauce?
Leave a Review
Reviews (5)
Back to TopThis is definitely a good platform, but needs some tweaking. I found the gelato's texture more like an iced milk and when frozen, it got pretty solid. I had to leave it out at room temp for about 20 minutes so I could scoop it into the puffs. Maybe next time I would use half cream, half 1/2 & 1/2? Then, when I made these puffs, the dough didn't seem right (it was runny), but I baked it anyway. Total disaster. So I found a recipe with good reviews and used that instead (Profiteroles with Caramel Sauce). They came out marvelously. The sauce is great, no complaints. Everything tasted great together and it got raves at dinner. But one word of warning: this is murder on sensitive teeth!
Anonymous
Oregon
12/6/2009
Since I didn't have any hazelnuts on hand, I used roasted pignola nuts. This was delicious! I will try hazelnuts for a comparison next time. Hint: the pignola nuts roast fast, so keep aneye on him.
ondeadlne
Boston, MA
12/4/2005
Only made the profiteroles. SO easy. Now I keep a batch frozen all the time so I can reheat and serve with a scoop of ice cream whenever the urge strikes.
Anonymous
Pace, Florida
12/20/2004
I only made the gelato - I was specifically looking for a hazelnut gelato recipe where the nuts are not strained out because I like the texture they add. This was quite good, although not as rich and creamy as I'd hoped. I might try substituting cream + whole milk for the half & half and/or increasing the number of egg yolks. I'll also try the profiteroles and sauce next time.
Anonymous
San Francisco, CA
10/19/2004
I wish I could rate the parts of this recipe separately because some were outstanding and others less so. First, the gelato had great flavor but in the end I didn't like the grittiness of the nuts left in the mixture. Most other gelato recipes for hazelnut gelato strain out the nuts before freezing and I think I would have liked the gelato better if it had the traditional creamy texture. Second, the ceam puff part was fine. Solid recipe, nothing exceptional. But last, the sauce was excellent. True, it is little more than chocolate, cream, and Kahlua, but then again, what is not to like. I have made the sauce again and shared it with friends as a hostess gift. It is wonderful. Beware - -the recipe makes a ton of it.
Anonymous
Silver Spring, MD
10/7/2004
