Chocolate Hazelnut Cream Puffs Recipe

There’s something incredibly satisfying about whipping up a batch of these chocolate hazelnut cream puffs; it’s like channeling your inner pâtissier right in your own kitchen, with all the decadence and none of the snoot.

I adore how these Chocolate Hazelnut Cream Puffs meld scrumptious flavors with an ideal texture. The choux pastry is done just right, made by combining water, unsalted butter, and a whisper of sugar that guarantees a light and airy shell.

And the filling—a creamy blend of heavy cream and chocolate hazelnut spread—is to die for. The combination of the light and crisp pastry and the creamy and rich filling makes for pure dessert heaven.

Ingredients

• Unsalted Butter: Adds richness and moisture; source of fat.
• All-Purpose Flour: Provides structure; major source of carbohydrates.
• Granulated Sugar: Sweetens dough; enhances browning.
• Eggs: Bind ingredients; add richness, protein, and moisture.
• Heavy Cream: Adds creaminess; source of fat for stability.
• Chocolate Hazelnut Spread: Sweet and nutty flavor; high in sugar and fat.
• Chopped Hazelnuts: Provide crunch; rich in healthy fats and fiber.
• Vanilla Extract: Enhances sweetness with aromatic vanilla flavor.

Ingredient Quantities

• 1/2 cup (115g) unsalted butter
• 1 cup (240ml) water
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs
• 1 cup (240ml) heavy cream
• 3 tablespoons confectioners’ sugar
• 1/2 cup (150g) chocolate hazelnut spread (such as Nutella)
• 1 teaspoon vanilla extract
• 1/2 cup (60g) chopped hazelnuts, toasted (optional)
• 1/2 cup (90g) semi-sweet chocolate chips (optional for drizzle)
• 1 tablespoon (15g) unsalted butter (optional for drizzle)

How to Make this

1. Set the oven to 400°F (205°C) to warm up. Take a baking sheet and line it with parchment paper.

2. In a medium saucepan, mix together 1/2 cup butter, 1 cup water, 1/4 teaspoon salt, and 1 tablespoon granulated sugar. Heat them over a medium flame until they reach a boil.

3. Take the saucepan off the heat and promptly blend in 1 cup of flour, mixing until the blend has formed a ball. Put the pan back onto the heat, and mix constantly for another 1-2 minutes, until the batter has smoothed out and is pulling away from the sides of the pan.

4. Move the dough into a bowl and let it cool for 5 minutes. Beat in the eggs, one at a time, making sure to mix them in thoroughly before adding the next one. When you’re done, the dough should look and feel smooth and glossy.

5. Pipe or spoon the batter onto the prepared baking sheet, and form small mounds that are about 2 inches apart.

6. Bake for 20-25 minutes or until puffed and golden brown. Remove from the oven and let cool completely on a wire rack.

7. In a medium bowl, beat 1 cup of heavy cream and 3 tablespoons of confectioners’ sugar until soft peaks form. Gently mix in 1/2 cup of chocolate hazelnut spread and 1 teaspoon of vanilla extract.

8. Slice off the uppermost third of each cooled puff, then fill with chocolate hazelnut whipped cream.

9. If melting, use 1/2 cup chocolate chips and 1 tablespoon butter and melt them over a double boiler or in the microwave, stirring until smooth, and drizzle over the filled cream puffs.

10. If you want, you can top it with 1/2 cup of toasted hazelnuts. Either serve it right away or stash it in the fridge until it’s showtime. Either way, enjoy your chocolate hazelnut cream puffs!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Measuring cups and spoons
6. Mixing spoon or spatula
7. Medium mixing bowl
8. Electric mixer or whisk
9. Piping bag or spoons
10. Wire rack
11. Knife
12. Double boiler or microwave-safe bowl (optional for melting chocolate)
13. Small bowl (optional for melted chocolate mixture)
14. Spoon (for drizzling chocolate, optional)

FAQ

• Q: Can I prepare the cream puffs in advance?A: Certainly, the shells can be prepared a day ahead of time and stored in an airtight container. Fill them with the mixture right before serving.
• Q: How do I prevent the cream puffs from collapsing?A: Ensure that they are baked until thoroughly golden and set. After baking, they should be allowed to sit in the turned-off oven for a few more minutes; the oven door should be ajar for this step. This is just one more way to make sure that they are completely dry.
• Q: Can I substitute the heavy cream with something else?Half-and-half can be used, but the filling will not be as thick and rich as one made with heavy cream. For best results, use heavy cream.
• Q: How to store leftovers?A: Cream puffs have the potential to last 2 days in the fridge potentially. Yet, flavorwise, it’s really their fresh-filling that counts.
• Q: What can I use if I can’t find chocolate hazelnut spread?You can melt chocolate and mix it with ground hazelnuts to use as a substitute, though it may be slightly less creamy and smooth than what it’s replacing. Here are the proportions you can use:
  – Chocolate, 3 ounces.
  – Ground Hazelnuts, 3/4 cup.
  – Blend until smooth.
• Q: Can I make the recipe gluten-free?A: Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour for a gluten-free version. The results might be a little different.

Chocolate Hazelnut Cream Puffs Recipe Substitutions and Variations

Use margarine or plant-based butter to make this a dairy-free option.
Replace heavy cream with: coconut cream or a non-dairy whipping cream for a vegan alternative.
In place of all-purpose flour, use a gluten-free all-purpose flour blend for a version that is gluten-free.
Rather than opting for chocolate hazelnut spread, consider using almond butter blended with melted chocolate.
To drizzle, use either dark chocolate chips or white chocolate instead of semi-sweet chocolate chips for a different flavor profile.

Pro Tips

1. Egg Incorporation To ensure the choux pastry rises perfectly, add the eggs one at a time, beating thoroughly after each addition. This helps in achieving the right consistency, which should be smooth and glossy.

2. Avoid Underbaking Ensure you bake the puffs until they are golden brown and firm. Undercooked pastries can collapse upon cooling. Keep an eye on the color and feel; they should be light and sound hollow when tapped on the bottom.

3. Cool Completely Make sure the puffs are completely cooled on a wire rack before filling them. This prevents the whipped cream filling from melting inside the puffs.

4. Cream Whipping For the best texture, ensure your heavy cream is cold before whipping. You can even chill the bowl and beaters in the fridge or freezer for a few minutes to help achieve soft peaks more quickly.

5. Drizzle Meltdown When melting chocolate for the drizzle, use gentle heat and stir frequently to prevent overheating or burning the chocolate. A double boiler helps control the temperature better than direct heat. If using a microwave, heat in short bursts and stir between them.