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1
Preheat the oven to 425 degrees F. Put a large bowl in the freezer to whip the cream.
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2
In a small saucepan over medium heat, combine the water, butter, and salt and bring it to a boil.
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3
Reduce the heat, add the flour and cinnamon all at once, stirring vigorously with a wooden spoon.
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4
Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and has pulled away from the sides of the pan.
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5
Transfer the mixture to a bowl and let it cool for 3 to 4 minutes.
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6
It does not have to be cold, just cool enough so the eggs don't cook when you add them.
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7
Using an electric mixer or lots of good old fashioned elbow grease, beat in the eggs 1 at a time.
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8
Do not add the second egg until the first is fully incorporated.
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9
Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper.
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10
Be sure to leave at least 1-inch between each of the balls, they grow!
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11
When done, dip your finger in water and smooth the top of each ball where the pastry tip was removed.
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12
Bake for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even browning.
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13
The puffs should be light, airy, and dry inside.
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14
Cool on a rack.
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15
Put the heavy cream into the cold bowl and whip it to stiff peaks with a head mixer.
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16
Put the mascarpone in a large bowl and gently mix in the praline paste.
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17
When the praline paste is combined, begin to fold in the whipped cream.
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18
When the whipped cream is fully incorporated, spoon the mixture into a clean pastry bag.
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19
Cut the tops off each profiterole and fill with the mascarpone mixture.
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20
Replace the tops and drizzle with the warm chocolate sauce.
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21
Transfer to a large serving platter and garnish with chopped hazelnuts.
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22
Fill a medium saucepan with 2-inches of water and put it over medium heat.
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23
In a bowl large enough to sit on the saucepan without the bottom touching the water, add the chocolate, cream, butter, corn syrup, and cinnamon.
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24
Stir until the chocolate has melted and everything is combined.
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25
This is a pretty quick process.
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26
When the chocolate is melted, remove it from the heat, and spoon it over the filled profiteroles.
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27
This is best served warm!
