Nutella and a classic cream puff, it’s a perfect mashup. The best thing about these, besides the amazing 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.
If you think you can’t make perfect bakery style, airy cream puffs, you are wrong. This recipe really is no fail – and delicious.
What exactly are 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 I thought.
The other day I cracked open a new magazine to discover their Nutella version. These bakery case balls of perfection always seem so far out of my league, but I’m here to tell you they aren’t.
Really, this cream puff recipe came together in a snap and I was shocked how easy they were (I even peeked in the oven once or twice – which I never do! – to make sure they hadn’t exploded, goblins weren’t having a food fight, something). The cream puff Nutella filling was even a hit with Handsome who ended up finishing it off with a spoon and robbing the last two little pastries of their creamy centers.
What You Need for this Recipe
Tools
- Baking Sheet
- Parchment Paper
- Saucepan
- Whisk
- Pastry Bag
- Wooden Spoon
- Stand Mixer
- Scraper
Ingredients
- Water
- Butter
- Salt
- Flour
- Eggs
- Heavy Cream
- Nutella
How to make these homemade cream puffs
- 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 for 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. 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.
My cream puffs are flat, what did I do wrong?
There are several reasons that your choux may be flat. If your batter is too wet there may not have been enough flour or there might be 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.
Pro 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 Your Cream Puffs
Nutella cream puffs are best fresh but can be stored in an air-tight container for up to 3 days; freeze if you need to keep them longer.
Looking for more classic bakery offerings that you can whip up at home? Check these recipes out. You’ve got this!
More bakery-style recipes
If you’ve tried my Nutella Cream Puffs recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Cream Puffs with Nutella Filling
AmericanIngredients
- 1 cup water
- ½ cup butter
- ¼ teaspoon salt
- 1 cup flour
- 4 eggs
- 1 ½ cup heavy cream
- ¾ 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.
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The Mom Chef ~ Taking on Magazines One Recipe at a Time says
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. 🙂
Kita says
Oh, and I went and ruined them for you with nutella >< I know how you don't like chocolate desserts
Vicki @ witk says
These cream puffs are so pretty! Love it that they're filled with Nutella cream. I should give these a try!
Tieghan says
Oh these look amazing! So big and puffy!
Zainab @ Blahnik Baker says
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.
Emily @ Life on Food says
Oh the nutella filling just adds to the yummy goodness of these cream puffs. Heaven!
Denise says
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!
RavieNomNoms says
GASP!! Holy yum Batman!
Mercedes says
I love to make cream puffs and that Nutella whipped cream looks to-die-for!
mama fiyah says
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.
Kita says
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!
Sherri King Edman says
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.
Kita says
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!