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