Caramelized Pear and Walnut Profiteroles

I absolutely love profiteroles. They're so light and airy, yet rich and delicious. I wanted to make something different, not the normal cream puff. I wanted it to be a little sweet and a little savory, not a dessert. I have recently fell in love with pears, so I wanted to make these with pears, and I thought mascarpone would be a nice change from cream cheese.

Caramelized Pear and Walnut Profiteroles

2 batches of profiteroles, recipe below

8 pears, diced

¼ c. light brown sugar

1 tsp. salt

2 tbsp. butter

2 8 oz. tubs mascarpone cheese

Profiteroles (from Emeril):

1 c. milk

1 stick butter

1 c. flour

½ tsp. salt

1/2 tsp. baking powder

5 eggs

Bring butter and milk to a gentle boil in a saucepot, add flour, salt and baking powder and stir until it comes away from the sides of the pot. Pour into a mixer bowl with paddle attachment, beat in eggs one at a time. Spoon onto a baking sheet, about 1 tbsp. blobs.

Cook for 10 min. at 425, then another 15 at 375.

In a large nonstick skillet, melt butter.

Add pears, salt, and brown sugar. Cook on medium high for 15 minutes, until syrupy.

Remove from heat, cool to room temp, add mascarpone.

Spoon into a pastry bag with hole the size of your thumb (large enough for pears to get out)

Slice into profiteroles with a knife, insert pastry bag and squeeze a bit of the filling in.

Refrigerate until serving. Do not cover or profiteroles will get soggy.