Name: Hazelnut Gelato Profiteroles with Warm Kahlua Sauce
Yield: Makes 12 servings
Ingredients: 1 cup hazelnuts, toasted, husked; 1 quart half and half; 3/4 cup sugar; 3 large egg yolks; 1 1/2 teaspoons vanilla extract; 1 cup half and half; 3/4 cup sugar; 2 tablespoons (1/4 stick) unsalted butter; 1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/4 cup Kahlúa; 1 teaspoon vanilla extract; 1 cup whole milk; 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes; 1/2 teaspoon salt; 1 1/4 cups all purpose flour; 5 large eggs

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Hazelnut Gelato Profiteroles with Warm Kahlua SauceMark Thomas

A few blocks from Seattle's Pike Place Market, Cascadia is an occasion-worthy restaurant that celebrates regional ingredients with impeccable taste. Same goes for the dessert menu: No flights of fusion fancy here or innovation for novelty's sake, just suavely executed renditions of old favorites that feel new.

You can freeze any extra unfilled cream puffs for another use.

Recipe notes

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