These Nutella cream puffs take traditional cream puffs to a whole new level! These chocolate French pastries start with a traditional pate a choux dough. The pastry shells are then filled with a creamy Nutella whipped cream, glazed with chocolate, garnished with chopped hazelnuts and white chocolate. This cream puffs recipe is easy enough to make for an everyday dessert and elegant enough to serve for a special occasion!
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How to Make Pate a Choux
I love making pate a choux desserts – they dough is so easy to make, super versatile and always yields a show-stopping dessert! The dough puffs up beautifully in the oven, turning golden brown and empty on the inside, which is perfect for filling with cream! To get perfect, round puff shells every time, make sure to tip your pastry bag with a large, round tip and pipe the dough evenly. When baking, do not open that oven door! A blast of cold air will cause the shells to fall flat. Use the oven light to make sure the shells are a rich, golden color before removing them to cool.
The Nutella Filling
For these Nutella cream puffs, I wanted to incorporate the chocolatey, nutty goodness of Nutella with airy, fluffy profiteroles. For the video recipe, I used 1 1/2 cups heavy cream. For a thicker filling, I recommend using 1 cup of heavy cream. For extra Nutella flavor, try piping the hazelnut spread directly into the cream puffs, along with the filling. Also, try playing around with different garnishes for the top! I added a drizzle of white chocolate on some of the chocolate cream puffs and chopped hazelnuts on the other ones.
When making the frosting, avoid overmixing! Cream together the cream cheese and Nutella first, then add to the whipped heavy cream. Mix the two mixtures together for about 30 seconds, just until combined. Overmixing the filling will cause it to separate, resulting in a watery, soupy filling.
Looking for more delicious dessert recipes? Check out some of the other recipes I have on my website!
- Nutella Strawberry Roulade – the most amazing Nutella filled cake roll with strawberries!
- Pistachio Cream Puffs – you’ll fall in love with these pistachio filled profiteroles from the first bite!
- Strawberry Cream Puffs – classic profiteroles filled with strawberry and cream!
- Chocolate Coffee Eclairs – my favorite eclairs, filled with coffee whipped cream!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- Use this set of jumbo cake decorating dips for piping the pate a choux dough.
- I love these silicone mats for baking pastries and cookies. Use them with these aluminum pans.
- And these disposable pastry bags make cleanup a breeze!
Nutella Cream Puffs (video)
- 1 cup water
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 4 oz cream cheese or mascarpone
- 1/2 cup Nutella
- 1 tsp vanilla extract
- sprinkle of salt
- 1 cup confectioner's sugar
- 1 to 1 1/2 cups chilled heavy cream, see note above
- 2 to 3 cups dark chocolate chips, melted; for garnish
- 1/2 cup diced hazelnuts, for garnish
- 1/4 cup white chocolate chips, for garnish; optional
- Preheat the oven to 425F/218C. Line a large baking sheet with parchment paper or a silicon baking mat. Also, prepare a large pastry bag tipped with a star tip; I used Ateco tip #847.
- Prepare the pate a choux dough first. In a small saucepan, combine the water, salt and butter. Cook the mixture over medium-high heat until the butter is melted and the liquids come up to a simmer. Add the flour all at once and whisk, cooking for about 1 minute, until the batter comes together into a ball. Transfer the dough into a clean bowl (optional - can be prepared in the saucepan, too!). Allow the dough to cool for 10 to 15 minutes, until warm to touch.
- Begin adding the eggs, one at a time, mixing very well after each addition. The dough will come together after adding the last egg. Transfer the batter into the prepared pastry bag. Pipe the dough onto the prepared baking sheet, forming 10 to 12 large dollops.
- Bake the profiteroles in the preheated oven at 425F for 10 minutes, then turn the oven temperature down to 375F/190C. Continue baking for 35 to 40 minutes, until the profiteroles are a rich, golden brown color. Avoid opening the oven door, as this could cause them to fall flat. Once the profiteroles are baked, remove them from the oven and cool them completely on a wire rack.
- Next, prepare the Nutella whipped cream (UPDATED instructions vary from the video!) Place the cream cheese, and Nutella into a mixing bowl and whisk for a 2 to 3 minutes until smooth and creamy. In a separate bowl, whisk together the whipped cream and confectioner's sugar. Add the Nutella mixture to the whipped cream, along with the salt and vanilla. Whisk for about 30 seconds, just until everything is incorporated; do not overmix. Transfer the cream into a large pastry bag tipped with a small, round tip.
- To fill the profiteroles, insert the small piping tip into the top of each cream puff and pipe it full of cream. As you pipe the filling, you should feel the cream puffs expand slightly. Once all the cream puffs are filled, place them into the refrigerator to chill for 30 to 60 minutes.
- To garnish the top with chocolate, place the dark chocolate chips into a medium bowl and heat until completely smooth (in microwave or over double-boiler). Dip the top of each cream puff into the melted chocolate, then set onto a wire rack to set. To garnish the top, add the diced hazelnuts before the chocolate is set.