Hazelnut Profiteroles with Blue Cheese and Grapes

• 1/2 cup hazelnuts
• 1 cup milk
• 1 stick plus 1 tablespoon unsalted butter
• 2 tablespoons Frangelico or other nut-flavored liqueur
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 large egg yolk mixed with 2 tablespoons of water
• 1/4 pound blue cheese, such as Maytag, at room temperature
• 1/2 cup mascarpone
• 1/2 cup heavy cream
• Seedless red grapes, for serving

1. Preheat the oven to 375 and position racks in the upper and middle thirds.
2. Line 2 large baking sheets with parchment paper.
3. Spread the hazelnuts in a pie plate and toast for about 12 minutes, until the nuts are fragrant and the skins are blistered.
4. Transfer the nuts to a clean kitchen towel and rub vigorously to remove the skins.
5. Let the hazelnuts cool completely.
6. Transfer the hazelnuts to a food processor and finely grind them.
7. In a large saucepan, combine the milk with the butter, Frangelico, sugar and salt and bring to a simmer over moderate heat.
8. Remove from the heat.
9. Add the flour and 1/4 cup plus 2 tablespoons of the ground hazelnuts and stir with a wooden spoon until a mass forms.
10. Return the saucepan to moderate heat and cook the dough, stirring, for 1 minute.
11. Transfer the dough to a medium bowl and let it cool for 2 minutes.
12. Using an electric mixer, beat in the eggs one at a time, beating well between additions.
13. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip.
14. Pipe 1-inch mounds of the dough onto the prepared baking sheets, about 1 inch apart.
15. Brush the tops with the egg wash and sprinkle with the remaining ground hazelnuts.
16. Bake for about 25 minutes, until the profiteroles are puffed and golden; shift the pans from top to bottom and front to back halfway through baking.
17. Poke a hole in the side of each puff to release the steam.
18. Let the puffs cool completely.
19. In a medium bowl, using an electric mixer, beat the blue cheese with the mascarpone and heavy cream at medium speed until firm and fluffy.
20. Using a serrated knife, split each puff horizontally and remove any doughy centers with a spoon.
21. Fill each puff with 1/2 tablespoon of the blue cheese cream and replace the tops.
22. Transfer to a platter and serve with the grapes.

hazelnuts, milk, butter, frangelico, sugar, salt, flour, eggs, egg yolk, blue cheese, mascarpone, heavy cream, red grapes

Taken from www.foodandwine.com/recipes/hazelnut-profiteroles-blue-cheese-and-grapes (may not work)