Nutella Cream Puffs
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Now that I have your main dish and side dish for Valentine’s dinner for you, we are talking dessert. These nutella cream puffs are a fun twist on the classic cream puff and will make the perfect Valentine’s dessert.
My daughter-in-law is a big fan of the deliciously smooth Nutella, and I made these for her birthday. They were pure perfection. It all begins with a simple pate a choux pastry dough for the puffs. You have a crunchy but also chewy and tender pastry puff.
Next is that sweet hazelnut chocolate filling for these French pastries. You need to whip some cream together until it reaches stiff peaks. Then, you mix in a little powdered sugar in addition to the Nutella. It’s the perfect blend of cream and Nutella.
Last is the crowning glory on top of these divine Nutella cream puffs. You make a simple ganache from semi-sweet chocolate chips and whipping cream. Then, this gets drizzled over the top of all the puffs. You will not be disappointed if you make this easy dessert recipe to enjoy on Valentine’s Day.
Ingredients for Nutella Cream Puffs
- WATER
- BUTTER
- ALL-PURPOSE FLOUR
- LARGE EGGS
- HEAVY WHIPPING CREAM
- POWDERED SUGAR
- NUTELLA
- SEMI-SWEET CHOCOLATE CHIPS
If you need other ideas for Valentine’s Day, you can check out the collection I have in my archives. I have recipes for dinner, such as Dijon mushroom chicken with green and red pepper couscous or grilled shrimp skewers. There are numerous dessert options, from chocolate fondue to red velvet cupcakes.
Instructions for Nutella Cream Puffs
Preheat & Prep: Start by preheating your oven to 400°F (200°C). Grab two baking sheets and grease them – this will prevent your delicious puffs from sticking.
Make the pâte à choux: In a medium saucepan, combine water and butter. Bring the mixture to a rolling boil over medium heat, stirring constantly until the butter melts completely.
Once boiling, remove the pan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon for about a minute or until the mixture forms a smooth ball and pulls away from the sides of the pan.
Now, it’s time to add the eggs one by one. Beat vigorously with a spoon after each addition until the dough is smooth and glossy.
Shape & Bake: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 3 inches apart. Each spoonful should be about the size of a walnut. Bake for 25-30 minutes or until the puffs are golden brown and puffed up.
Cool Down: Carefully remove the baking sheets from the oven and let the puffs cool completely on a wire rack.
While the puffs are cooling, get ready to whip up some creamy goodness! In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Gradually add powdered sugar and beat until combined. Finally, fold in the Nutella until the mixture is light and fluffy.
Assembly Time: Once the puffs are completely cool, carefully slice them in half horizontally. Generously pipe the heavenly Nutella filling into the bottom halves using a pastry bag. Then, place the top halves on.
Chocolate Drizzle: For the decadent chocolate drizzle, combine chocolate chips and a touch of whipped cream in a microwave-safe bowl. Microwave in short bursts, stirring in between, until the chocolate is melted and smooth.
Drizzle the luscious chocolate over the filled cream puffs. Place in the fridge for at least an hour to allow the flavors to meld before serving.
Frequently Asked Questions
Why are my cream puffs flat?
Possible Causes:
- Undercooked dough: The dough needs to fully cook and puff up.
- Oven temperature too low: A lower temperature can prevent proper puffing.
- Not enough steam: The steam created in the oven helps the puffs rise.
Solutions:
- Bake longer: Increase baking time by a few minutes.
- Increase oven temperature slightly: Raise the temperature by 10-15 degrees.
- Add a pan of water to the bottom of the oven: This will create more steam.
Why did my cream puffs deflate after baking?
Possible Causes:
- Opening the oven door too soon: Sudden temperature changes can cause deflation.
- Overmixing the dough: Overmixing develops gluten, which can make the puffs tough and less likely to rise.
Solutions:
- Avoid opening the oven door frequently during baking.
- Mix the dough gently after adding the eggs.
Can I use salted butter instead of unsalted butter?
Yes, you can. If using salted butter, reduce the amount of salt added to the recipe.
Can I make the cream puffs ahead of time?
Yes, you can bake the puffs ahead of time. Let them cool completely and store them in an airtight container at room temperature for up to 24 hours. Fill and frost them just before serving.
Can I use a different type of filling?
Absolutely! Get creative with your fillings. Some other delicious options include chocolate mousse, pastry cream or custard, and no-bake cheesecake filling.
Can I freeze cream puffs?
- Baked puffs: Freeze in an airtight container for up to 3 months. Thaw at room temperature before filling.
- Unfilled puffs: Freeze on a baking sheet, then transfer to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.
FOR MORE RECIPES LIKE THIS, TRY:
- Strawberry Cheesecake Cream Puffs
- Lemon Cream Puffs
- Chocolate Mousse-Filled Cream Puffs
- Strawberry Cream Puff Pie
Nutella Cream Puffs
Real Mom Kitchen
Equipment
Ingredients
For the pastry:
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
For the whipped cream:
- 2 cup heavy whipping cream
- 4 Tbsp powdered sugar
- 1 cup Nutella
For the chocolate drizzle:
- ½ cup semi-sweet chocolate chips
- ¼ cup whipping cream
Instructions
- Heat oven to 400 degrees. Grease 2 cookie sheets.
- Combine water and butter in medium saucepan; cook to boiling, stirring until butter melts. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves the side of pan and forms a ball. Remove from heat.
- Add eggs, one at a time, beating with a spoon after each addition until smooth. Drop dough by spoonfuls the size of a walnut, 3 inches apart, onto the prepared cookie sheets.
- Bake at 400 degrees for 25 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack.
- While the puffs are cooling, whip the cream using a stand mixer or hand mixer. When the cream forms stiff peaks beat in the powdered sugar until combined. Add the Nutella and beat until light and fluffy.
- Cut cooled puffs in half horizontally and fill with nutella whipped cream.
- For the chocolate drizzle, add the chocolate chips and whipped cream to a microwave safe bowl. Microwave for 30 minutes. Stir and then microwave for another 20 seconds. Stir until well combined.
- Drizzle the chocolate mixture over the filled cream puffs. Refrigerate for 1 hour or until ready to serve. Makes 18-20 cream puffs.
Nutrition
The recipe is adapted from The Baker Upstairs.
