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!
Watch My Video!
Watch my video recipe for all the sweet details! *Please see the updated filling instructions below!* Want new recipe updates? Subscribe to my YouTube channel to get a notification each time a new recipe goes live!
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.
More Recipes!
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!
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!
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 🙂
I am itching to make some more again since they are gone. I love baking!
Do you store these in fridge after you finish making em?
Yes, store them in the refrigerator 🙂
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.
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!
I was wondering if these could be made into mini cream puffs? And if so, would that change the cooking time?
Yes! 🙂 That would be great, too! I would reduce the time by maybe 5 mins?
My nutella cream keeps seperating! Help!
Oh, no! 🙁 At what point does it separate?? Once you add in the cheese and nutella mixture into the whipped cream, mix it just until everything is combined; over mixing will cause it to separate
Would they still be good if I made them a day ahead for guests or are they best served right away?
They will be just fine that next day! Just keep them in an airtight container and in the refrigerator 🙂 Enjoy!
My choux buns came out well but the filling was super frustrating. Based on the recipe alone, I didn’t get that the cream was supposed to be whipped prior to mixing with the other ingredients. Also the post and the recipe have mutually exclusive instructions. The recipe says to mix the cream with the other ingredients for 3-5 minutes. The post says no more than 30 seconds or you’ll ruin it. I ended up having to completely remake the filling. At least the end results taste good.
Hi Mab! I’m so, so sorry for any confusion! I’m going to update the instructions right away to remove any confusion. I’m so glad you enjoyed them! 🙂