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Recipe

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 flavor. If you want to amaze your guests, cream puffs are perfect for you.

Hard
2 h 0 min
By the Nutella® Team
Eight cream puffs, filled with cream and Nutella® are displayed on a white cake stand. Extra Nutella® cream puffs sit in the background.

INGREDIENTS FOR 36 SERVINGS

For the craquelin:

  • 3.5 tbsp butter

  • 1/4 cup + 1 tbsp brown sugar

  • 1/2 cup pastry flour

  • a pinch of salt

For the Choux pastries:

  • 1/3 cup water

  • 1/3 cup whole fresh milk

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 4.5 tbsp softened butter

  • 3 eggs

  • 2/3 cup bread flour

For the filling:

  • 1/2 cup + 2 tbsp Nutella®

For the Orange Chantilly cream:

  • 2 cups + 3 tbsp fresh cream

  • 3 tablespoons of powdered sugar

  • orange peel

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 1 tbsp of Nutella® per person is enough to enjoy!

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PREPARATION

  1. A baker combines the craquelin ingredients, such as butter, sugar and pastry flour in a small glass bowl.

    Start to prepare the craquelin: mix all the craquelin ingredients together.

  2. A baker rolls out the craquelin dough onto parchment paper.

    On a sheet of parchment paper, roll out the craquelin dough to a 3 mm thickness and put in the freeze.

  3. A baker prepares the choux pastries by placing butter into a pot.

    In the meantime, prepare the choux pastries: bring the milk, the water, the salt, the sugar and the butter to boil.

  4. A baker adds flour from a small ceramic bowl into a pot while stirring the contents in the pot with a wooden spoon.

    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.

  5. In a large glass bowl, a baker whisks together eggs and the choux pastry mixture.

    Cool down and whisk together with the eggs, incorporating them one by one until the batter is smooth.

  6. A baker is piping small dots of choux pastry onto a baking tray lined with parchment paper using a piping bag.

    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.

  7. A baker is placing frozen craquelin dough on top of the choux pastries that have been piped out onto a baking tray.

    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.

  8. A baker is whisking orange peel with fresh cream in a large glass mixing bowl using a hand whisk.

    To prepare the Orange Chantilly cream, whip the cream with the powdered sugar and grate the orange peel.

  9. A baker is piping small dots of Nutella® into the center of cut in half cream puffs using a piping bag.

    Once the puffs have finished baking, let them cool before cutting in half. Using two separate piping bags, fill the center 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! 

Palm oil in Nutella®
Good to know

100% RSPO Certified and Segregated palm oil supply chain and we are committed to work towards no deforestation.

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Cocoa in Nutella®
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The cocoa we buy comes from Rainforest Alliance Certified farms.

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