Nutella® Cream Puffs Recipe
Cream puffs are small, ball-shaped puffs, also known as profiteroles, made of choux pastry. Filled with Nutella®, our cream puffs are a real concentration of flavour. If you want to amaze your guests, cream puffs are perfect for you.
INGREDIENTS FOR 36 SERVINGS
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50g butter
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60g brown sugar
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60g pastry flour
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a pinch of salt
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75g water
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75g whole fresh milk
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3g salt
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3g sugar
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65g softened butter
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3 eggs
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80g bread flour
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180g Nutella®
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500g fresh cream
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3 tablespoons of powdered sugar
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orange peel
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
PREPARATION
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Start to prepare the craquelin: mix all the craquelin ingredients together.
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On a sheet of parchment paper, roll out the craquelin dough to a 3 mm thickness and put in the freeze.
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In the meantime, prepare the choux pastries: bring the milk, the water, the salt, the sugar and the butter to boil.
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While still heating, add the sifted flour and mix vigorously with a wooden spoon until a golden crust has formed on the bottom of the pot.
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Cool down and whisk together with the eggs, incorporating them one by one until the batter is smooth.
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Preheat the oven to 210°C (410°F) and position the baking rack in the low part.
Line a baking tray with a parchment paper sheet and, using a pastry bag, squeeze out the mixture to form 3 cm diameter round puffs. -
Remove the craquelin dough from the freeze.
Cut the frozen dough with a 3 cm round cookie cutter to obtain disks and place the frozen craquelin disks on top of the puffs.
Bake for 15-18 minutes, until golden brown. -
To prepare the Orange Chantilly cream, whip the cream with the powdered sugar and grate the orange peel.
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Once the puffs have finished baking, let them cool before cutting in half. Using two separate piping bags, fill the centre of the puffs with a layer of Nutella® and a layer of Orange Chantilly cream.
Sandwich the two puff halves together to serve and enjoy!
