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Profiteroles With Mascarpone Cream

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  • 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.