Nutella and a classic cream puff, it’s a perfect mashup. The best thing about these Nutella Cream Puffs, besides the amazing chocolate hazelnut flavor, is that they are deceptively simple to make. Shape, bake, and fill these homemade cream puffs for a party dessert that is impressive yet uncomplicated.
Looking for the best cream puff recipe?
These Nutella cream puffs are the perfect easy dessert recipe for any occasion. With deliciously smooth Nutella wedged between a crispy pastry shell, this decadent treat will be a hit with the whole family.
Let’s face it – Nutella makes everything better. Sometimes, it’s used for filling Nutella cinnamon rolls or as a delicious binder for snacks like Nutella granola bars. In this recipe, Nutella acts as the filling for these cream puffs. Paired with a crisp pastry shell, these decadent French pastries will become your new go-to dessert for parties or a fancy late-night indulgence.
What Are Nutella Cream Puffs?
Also called a profiterole in French, cream puffs are French choux pastry balls filled with a sweet and moist filling. Sometimes whipped cream is used, but custard and pastry cream are other typical options. Either way, they are delicious, though rarely made at home. Or at least that is what we thought.
Although originating in the 1500s by Catherine de Medici’s pastry chef, the classic French pastry we all know and love today first appeared on menus in 1851. Since then, it’s become one of the most instantly recognizable pastries in France.
Why you’ll love this recipe
These Nutella cream puffs are perfect for special occasions due to their bite-sized nature, making them perfect for serving at parties. They’re not too heavy and not too light, making them an addicting addition to your dessert repertoire.
Ingredients
- Water
- Unsalted Butter: Adds flavor and richness to the dough.
- Salt
- All-Purpose Flour: The main dry ingredient, provides structure to the dough.
- Eggs: Contribute to the structure and texture of the cream puff.
- Heavy Cream: Used to make the filling, adds richness and creaminess.
- Nutella: Forms the delicious chocolate hazelnut filling for the cream puffs.
How to Make Nutella Cream Puffs
Combine the water, butter, and salt in a medium saucepan and bring to a rolling boil. Then, add the flour quickly and whisk to combine. Stir until the mixture forms a ball and holds itself together.
Remove from heat and let cool for 10 minutes. Then, add the eggs, one at a time, mixing with a wooden spoon well after each addition.
Using a pastry bag fitted with a large tip or an old-fashioned spoon, dollop the pastry dough into 12 portions onto the prepared baking sheet, leaving 2″ between each. Bake for 30 to 35 minutes until golden brown. Place on a wire rack to cool completely.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk the cream at medium to medium-high speed until soft peaks form.
Add the Nutella and mix to combine. Scrape down the sides as needed. Gently cut the tops off the cream puffs and fill them with Nutella cream filling.
Expert Recipe Tips
- Measure, measure, measure! Triple-check your measurements. The more accurate you are, the more successful you will be.
- Resist the urge to open the oven while baking
- Add the eggs a little at a time and mix well before deciding to add more.
- Use an oven thermometer for accurate temperature.
How to Store Leftovers
Nutella cream puffs are best fresh but can be stored in an airtight container for up to 3 days; freeze if you need to keep them longer.
Recipe FAQs
There are several reasons that your choux may be flat. If your batter is too wet, there may not have been enough flour or too much egg.
Also, always make sure they are baked completely, or they may collapse upon cooling. They should be a nice golden color before removing from the oven.
Soft peaks make it easier for the Nutella to mix with the cream.
Use a plastic bag filled with the Nutella pastry cream and cut a 1/2 inch hole in the corner of the bag to pipe the filling onto the pastry halves.
Cream Puffs with Nutella Filling
AmericanIngredients
- 1 cup water
- 1/2 cup butter
- 1/4 tsp salt
- 1 cup flour
- 4 eggs
- 1 1/2 cup heavy cream
- 3/4 cup Nutella or other hazelnut chocolate spread
Instructions
- Line a baking sheet with parchment paper.
- Preheat the oven to 400 degrees F.
- Combine the water, butter, and salt in a saucepan and bring to a boil.
- Add the flour quickly and whisk to combine. Stir until the mixture forms a ball and holds itself together.
- Remove from heat and let cool 10 minutes.
- Add the eggs, one at a time, mixing with a wooden spoon well after each addition.
- Using a pastry bag fitted with a large tip, or an old fashioned spoon, dollop the flour mixture into 12 portions onto the preparing baking sheet, leaving 2″ between each each. Bake for 30 to 35 minutes until golden. Place on a wire rack to cool completely.
- Meanwhile, in the bowl of your stand mixer, fitted with the whisk attachment, whisk the cream at medium to medium high speed until soft peaks form.
- Add the Nutella and mix to combine. Scrape down the sides as needed.
- Gently cut the tops off the cream puffs and fill with Nutella cream.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
Help out the next person and give it a star rating below!
With a creamy Nutella filling that melts in your mouth, this airy pastry is the perfect pastry for any occasion. This elegant yet easy dessert is the ultimate way to elevate your baking skills without giving you a headache. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Be still my heart. I love cream puffs. Dudette does too. After an especially long and hard tkd class, I’ll take her to the bakery next door to the facility and buy her a sweet treat. If she can’t get ice cream, she always chooses cream puffs. 🙂
Oh, and I went and ruined them for you with nutella >< I know how you don't like chocolate desserts
These cream puffs are so pretty! Love it that they’re filled with Nutella cream. I should give these a try!
Oh these look amazing! So big and puffy!
So so amazing. Cream puffs are a favorite of mine but I’ve always been scared to attempt. I know what you mean about food bring back memories and sentiments. Passion fruit always reminds me of my childhood and when my dad was obsessed about growing it and using it in everything. Always puts a smile on my face now when I come across it.
Oh the nutella filling just adds to the yummy goodness of these cream puffs. Heaven!
Oh cream puff I love you, and I love you even more with nutella. I often marvel at what people accomplish who write a blog, keep a home and tend to a few kidlets. I, too, can barely remember what happened the day before, let alone an hour or two. Need to get it together!
GASP!! Holy yum Batman!
I love to make cream puffs and that Nutella whipped cream looks to-die-for!
Hi kita, if i were to make this puff for dessert table for my guest, will the nutella cream melt in room temperature? From what i know heavy cream will not last long in room temperarure. Is there any other recipe for me to follow.
Hey hey! Depends on how long they are sitting out and what the room temp is. I would only set them out an hour before hand. You could make the cream ahead and plate right before guests arrive – storing in fridge until 1 hour to 30 minutes before serving. I hope these turn out – they are a favorite of mine!
Can these be filled and then frozen? I know choux can be frozen but I was wondering about the whipped cream Nutella business. I’m making donuts for a party and I’m trying to figure out a way to get them filled ahead of time. I thought if I could fill and then freeze them and then put them out an hour or two ahead of time they would be about right for the party.
I have not tested this however, I feel like it should work just fine 🙂 Also, rock out on you for getting things done ahead of time like a BOSS!