Profiterole panna cotta trifle

Instructions

1. Preheat oven to 200°C. Line 2 large baking trays with baking paper.
2. Place the spread in a medium saucepan with ¾ cup (180ml) cold water. Place over medium-high heat and stir to melt the spread. Bring to the boil. Remove from heat. Add flour and stir to combine. Return to medium heat and beat vigorously for 2 minutes or until the mixture comes away from the sides of the pan and forms a ball. Transfer mixture to a medium bowl. Set aside for 5 minutes, to cool.
3. Use electric beaters to beat egg into flour mixture, a little at a time, just until combined (mixture should be smooth and glossy). Place heaped tablespoons of choux pastry mixture, about 3cm apart, onto prepared trays. Bake for 20-25 minutes or until puffed. Remove from oven. Carefully cut a slit in the side of each choux without cutting all the way through. Return to oven for a further 10 minutes, or until golden. Transfer to a wire rack to cool.
4. Whisk custard and cocoa powder in a medium bowl until smooth and well combined. Pry slightly open choux and fill with custard mixture. Divide profiteroles among eight ¾-cup (180ml) capacity serving glasses.
5. Place the yoghurt in a large bowl (ensure it is at room temperature otherwise it may go lumpy when the gelatine is added). Bring a small saucepan of water to the boil. Reduce heat to low. Place ¼ cup (60ml) water in a small heatproof bowl or jug. Sprinkle with gelatine. Place bowl or jug in simmering water. Stir gelatine mixture until gelatine is dissolved. Add mixture to yoghurt and whisk until well combined. Divide yoghurt mixture among the serving glasses. Chill for 3 hours, or until set.
6. Place caster sugar and ½ cup (125ml) water in a heavy-based saucepan. Stir over medium heat until sugar dissolves. Bring to the boil, without stirring. Reduce heat and simmer for 5 minutes or until golden. Remove from heat. Use a metal spoon to carefully drizzle the toffee over the top of trifles. Sprinkle with the hazelnuts. Set aside for 5 minutes to set.