Nutella Cream Puffs

Nutella Cream Puffs

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7 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10 - 12

These Nutella cream puffs take the traditional pate a choux dessert to a whole new level! These pastries are filled with a cream, Nutella whipped cream and glazed with chocolate, garnished with chopped hazelnuts and white chocolate. These cream puffs are easy enough to make for an everyday dessert and elegant enough to serve for a special occasion!

I love making pate a choux desserts – they dough is so easy to make, super versatile and always yields a show-stopping dessert! For these Nutella cream puffs, I wanted to incorporate the chocolatey, nutty goodness of Nutella with airy, fluffy profiteroles. The dough puffs up beautifully in the oven, turning golden brown and empty on the inside, which is perfect for filling with 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! For the video recipe, I used 1 1/2 cups heavy cream. For a thicker filling, I recommend using 1 cup of heavy cream.

Watch my video recipe for all the sweet details!

Enjoyed this recipe? Please share and save it to Pinterest!

Looking for more pate a choux recipes? Try one of my favorites – my ‘Chocolate Coffee Eclairs’! https://tatyanaseverydayfood.com/recipe-items/chocolate-coffee-eclairs/

Ingredients

  • 1 cup (236 ml) water
  • 1/4 tsp salt
  • 1/2 cup (113 g) unsalted butter
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
  • For Filling:
  • 4 oz (113 g) cream cheese or mascarpone
  • 1/2 cup (150 g) Nutella
  • 1 tsp vanilla extract
  • sprinkle of salt
  • 1/2 cup (100 g) white granulated sugar
  • 1 to 1 1/2 cups (236-354 ml) chilled heavy cream (see note above)
  • 2 to 3 cups (350-525 g) dark chocolate chips, melted; for garnish
  • 1/2 cup (65 g) diced hazelnuts, for garnish
  • 1/4 cup (45 g) white chocolate chips, for garnish; optional

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Next, prepare the Nutella whipped cream. In a large bowl, cream together the softened cream cheese (or mascarpone), Nutella, sugar, salt and vanilla. Add the chilled heavy cream and whisk again on high speed for 3 to 5 minutes, until the filling is light and fluffy. Transfer the cream into a large pastry bag tipped with a small, round tip.
  6. 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.
  7. 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.

7 Responses to Nutella Cream Puffs

  1. Olga September 14, 2017 at 9:51 pm #

    Hi Tatyana. I made these today and they are delicious. I love how easy they are to make, ESP the dough part.
    Though on recipe verse the video, the recipe doesn’t have sugar written down in the ingridents for the cream and in the directions. I made first batch of cream and I believe I over beated it cause it was thick and then turned loose :/ so I ended doing another batch with just the 1 cup of heavy cream and sugar since I watched the video and I overheated it too lol. But still used it and they were good. Thanks for the recipe!

    Reply
    • tatyanaseverydayfood September 15, 2017 at 7:43 am #

      Hi! Thank you for catching my mistake – accidentally forgot to list the sugar (although the filling will be okay without it!). I’m glad you still enjoyed the recipe even with the cream not working out. The cream is very easy to over-mix – try whisking on medium speed next time and whisk just until peaks form 🙂

      Reply
      • Olga September 15, 2017 at 11:31 am #

        I am itching to make some more again since they are gone. I love baking!

        Reply
  2. Olga September 16, 2017 at 7:11 am #

    Do you store these in fridge after you finish making em?

    Reply
  3. Natalie September 23, 2017 at 11:05 am #

    After I add the last egg my dough turns out liquid, and when I pipe out it just doesn’t stay together? Dont know what I did wrong.

    Reply
    • tatyanaseverydayfood September 24, 2017 at 10:37 am #

      Oh no! It could be that the eggs you’re using are slightly larger than the ones I used. Try using 3 eggs and add 1 egg yolk in place of the fourth egg. Hope that works!

      Reply

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