Profiteroles with Coffee Semifreddo

April 18, 2011
3 Ratings
  • Makes 12
Author Notes

I love making semifreddo. It's like a delicious frozen mousse. You can make all the components in advance so it is great for a dinner party where you don't want to be leaving your guests alone to prepare dessert. This recipe does make a lot of semifreddo but you can put the extra in the freezer and it lasts a few months. —singing_baker

What You'll Need
  • Coffee Hazelnut Semifreddo
  • 2/3 cup Hazelnuts, Toasted, and husked
  • 1/3 cup Confectioners Sugar
  • 1 tablespoon Espresso Powder
  • 1 1/4 cups Heavy Cream
  • 1/3 cup Granulated Sugar
  • 3 Egg Whites
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup Mini Chocolate chips
  • Profiteroles and chocolate sauce
  • 4 tablespoons Unsalted butter
  • 1/2 cup water
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/2 cup Flour
  • 2 eggs plus one egg white
  • 2 tablespoons light corn syrup
  • 3 ounces semisweet Chocolate, chopped
  • 1/3 cup Heavy Cream
  1. Coffee Hazelnut Semifreddo
  2. Put hazelnuts in a food processor and pulse until finely ground. Do not make a paste. Whisk heavy cream, espresso powder and confectioners sugar in the bowl of an electric mixer until stiff peaks form. Put in fridge until ready to use
  3. In a separate clean bowl whisk egg whites until foamy. Add sugar gradually until stiff peaks form. Add in vanilla. Gently fold egg white mixture into whipped cream. Fold in mini chips and ground hazelnuts. Put into a glass container, cover and put in freezer until firm. About 4 hours.
  1. Profiteroles and chocolate sauce
  2. Preheat oven to 350 degrees. In a small saucepan over medium high heat combine butter, water, sugar and salt until butter is melted. Take mixture off of heat and whisk in flour. Place back on heat and whisk until mixture comes together.
  3. Put mixture in a standing mixture with the paddle attachment. Beat until slightly cooled. Add eggs and egg white one at a time until mixture is no longer lumpy. Put mixture in a piping bag with a large round tip. Pipe 1 1/2 inch rounds about 2 inches apart on a parchment lined baking sheet. Bake for about 25 minutes until golden and puffed.
  4. make chocolate sauce: combine corn syrup and chocolate in a small saucepan over medium heat. Whisk until melted take off heat and whisk in heavy cream.
  5. To assemble cut profiteroles in half horizontally. Put a Big scoop of semifreddo in between the two halves and pour chocolate sauce on top.

See what other Food52ers are saying.

  • Sagegreen
  • Aunt Rosie
    Aunt Rosie
  • singing_baker

4 Reviews

Aunt R. December 31, 2015
Making this now & my puff dough is too thin to hold a shape. Should there have been more flour in mix? It came together nicely up until I put the 2 eggs & white into the bowl. Now I could pour it into the pastry bag but it will pour right out the tip! What to do? This was my contribution to NYE party! The semi freddo is however, to die for!
Sagegreen April 20, 2011
These are probably gone by now, but I leave for NY Friday!
Sagegreen April 18, 2011
I would love to taste these right now!
singing_baker April 18, 2011
haha I have some extra come on down to NY!