Profiteroles with Chocolate-Macadamia Semifreddo

Preparation

1. Step 1

   Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside. Bring the butter, sugar, salt, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Remove from heat; stir in the flour. Return to medium-high heat; stir with a wooden spoon until the batter pulls away from the sides of the pan, about 4 minutes.

   Step 2

   Transfer the batter to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Test the batter for doneness by dabbing it with your finger; as you pull away, a sticky thread should form. If not, add the egg white, 1 teaspoon at a time.

   Step 3

   Fit a pastry bag with a 1/2-inch round tip, and fill with batter. Pipe 1 1/2-inch-diameter rounds 2 inches apart on the lined sheet. Gently smooth the peaked tops with a moistened fingertip.

   Step 4

   Bake until golden brown, 28 to 30 minutes. Let cool completely on a wire rack. If not using immediately, store at room temperature in an airtight container up to 3 days, or freeze up to 1 month.

   Step 5

   To assemble the profiteroles, halve them horizontally, and fill with a 1 1/2-ounce scoop (3 tablespoons) semifreddo. Top the profiteroles with chocolate sauce.

2. Chocolate-Macadamia Semifreddo

   Step 6

   Preheat the oven to 350°F. Toast the nuts on a baking sheet until pale golden brown, about 10 minutes. Let cool completely.

   Step 7

   Pulse the nuts and chocolate in a food processor until coarsely ground. Add 1/3 cup sugar; pulse until combined, about 7 times (do not overprocess; mixture should not form a paste). Set aside.

   Step 8

   Beat the cream in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Transfer to a large bowl; cover with plastic wrap, and refrigerate. Meanwhile, beat the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the vanilla and remaining 1/3 cup sugar; beat until stiff peaks form.

   Step 9

   Fold the egg whites into the whipped cream; gently fold in the nut mixture. Spoon into a glass baking dish; smooth with a rubber spatula. Press plastic wrap on the surface; freeze at least 4 hours, and up to 1 week.

3. Simple Chocolate Sauce

   Step 10

   Whisk chocolate, corn syrup, and 1/4 cup hot water in a small bowl until smooth. If not using the sauce immediately, refrigerate, covered, up to 3 days; bring to room temperature before using.

4. Note

   Step 11

   Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.