Turn oven onto 240 degrees C, not fan.
Place Stork Original, milk, water, salt and sugar into a small heavy bottom pan and bring to boil, making sure butter is thoroughly melted before it begins to start boiling. Quickly place all the flour into the pan, take off heat and quickly mix with a wooden spoon. Place back on the medium heat and continue to cook out the flour for approx. 5 mins continuously beating well.
Place flour mixture into the mixer bowl and slowly beat to help release all the steam to cool quickly. When the base of the bowl is cool enough to touch, slowly begin to add the eggs in, beating until the mixture is shiny and smooth.
In a piping bag, place in nozzle and transfer profiterole mixture into bag. Place a silicone mat onto a baking tray and begin to pipe the mixture into 2cm circles.
Place on a middle shelf in the oven, bake for 10 minutes.
After 10 minutes, lower temp to 175 and cook for another 20 mins. Remove the profiteroles from the oven and with a skewer, pierce a hole in the bottom of each and place back in the oven for a further 10 mins to fully dry out.
Place the mascarpone into the base of the stand mixer bowl. Mix on a medium speed to loosen. Add in the double cream, vanilla bean paste, Frangelico liquor, Nutella and sugar. Mix on a slow speed until combined and a medium to thick consistency. Place into a piping bag with a small round nozzle inside and chill in the fridge.
Once the choux have cooled, pipe in the chocolate cream and leave to one side
In a medium sized pan, combine the sugar, water and liquid glucose. Cook over a medium heat and cook until the edges start to get a golden colour. When it becomes golden, plunge the pan into a bowl/sink filled with iced water to stop the caramel from cooking. Allow to cool slightly
Carefully dip the cooked and cooled choux bun tops into the caramel. Place them caramel down onto some greaseproof paper and leave to cool.
Once cooled, stack all the profiteroles and attack the stack!
- Temperature: 240 oC
- Baking time:
- Serves: 40