Cream Puffs with Nutella Filling

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

1. Combine the water, butter and salt in a saucepan and bring to a boil.
2. Add the flour quickly and whisk to combine. Stir until the mixture forms a ball and holds itself together.
3. Remove from heat and let cool for 10 minutes.
4. Add the eggs, one at a time, mixing with a wooden spoon well after each addition.
5. 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.
6. 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.
7. Add the Nutella and mix to combine. Scrape down the sides as needed.
8. 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

If you think you can’t make perfect bakery-style airy cream puffs, you are wrong. This recipe really is no fail – and delicious with a light Nutella pastry cream.

4.74 from 34 votes

Print Pin Rate

Dessert

American

Author: Kita

55 minutes mins

Serves: 12 Cream Puffs

Ingredients

• ▢ 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

BHG Special Interest Magazine Fall Baking

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 20g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 149mg | Fiber: 1g | Sugar: 10g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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