Ingredients
- 1/4 cup unsalted butter, cut into pieces
- 1/2 cup water
- 1 1/2 tsp plus 3 tbsp sugar
- pinch of salt
- 1/2 cup all purpose flour
- 3 large eggs
- 1 8oz. container of mascarpone
- 3/4 cup ricotta
- 1 tsp vanilla
- 1/2 cup Nutella
- 1/4 cup whipping cream
Cooking Instructions
- Preheat oven to 375 degrees. Line a heavy baking sheet with parchment paper or a silpat.
- In a medium saucepan, combine butter, water, 1 1/2 tsp sugar and salt over high heat until mixture boils and butter melts.
- Reduce heat to medium and add flour, stirring for 1 minute. Remove from heat and allow to cool 5 minutes.
- Crack two eggs in a small bowl. One at a time, beat into the dough with a wooden spoon. Place large spoonfuls onto prepared baking sheet- you should get about 10-12 mounds.
- Beat the remaining egg and use a pastry brush to gently coat the mounds with egg wash. Bake until amber brown in color, about 50 minutes. Remove and allow to cool completely.
- While they cook, combine the mascarpone, ricotta, vanilla and remaining sugar and mix until light and fluffy. Refrigerate and chill until cold.
- Combine the Nutella and whipping cream and microwave for 30 seconds. Stir until combined and warm.
