Hazelnut Profiteroles with Blue CheesePosted: Updated:
½ cup hazelnuts
1 cup milk
1 stick plus 1 tablespoon unsalted butter
2 tablespoons Frangelico or other nut-flavored liqueur
2 teaspoons sugar
¾ teaspoon salt
1 cup all-purpose flour
4 large eggs
1 large egg yolk mixed with 2 tablespoons water
¼ pound blue cheese, such as Maytag, at room temperature
½ cup mascarpone
½ cup heavy cream
Preheat oven to 375°F. Line two large baking sheets with parchment paper. Put the hazelnuts on a small baking pan and roast them until the skins are blistered, about 15 minutes. Transfer to a clean kitchen towel and rub vigorously to remove the skins. Let the hazelnuts cool completely. Put them in a food processor and finely grind them.
In a large saucepan, combine the milk with the butter, Frangelico, sugar, and salt and bring to a simmer over medium heat. Add the flour and ¼ 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. Transfer the dough to a medium bowl and let it cool for 2 minutes. Using an electric mixer, beat in the eggs, one at time, beating well between additions. Transfer the dough to a pastry bag fitted with a ½-inch plain tip (or use a spoon) and pipe 1-inch mounds of the dough onto the prepared baking sheets, about 1 inch apart. Brush the tops with the egg wash and sprinkle with the remaining ground hazelnuts. Bake for about 25 minutes, until the profiteroles are puffed and golden; shift the pans halfway through baking. Poke a hole in the side of each puff to release the steam and let the puffs cool completely.
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 a tablespoon of the blue cheese mixture and replace the tops.
Make ahead: The filling can be refrigerated for up to 4 hours. The baked puffs can be covered and stored at room temperature for up to 2 days. Recrisp in the oven before splitting, filling, and serving.