Chocolate Cream Puffs with Hazelnut Filling Paula Deen
Indulge in the decadent charm of Paula Deen's Chocolate Cream Puffs with Hazelnut Filling, a dessert that combines light, airy pastry with rich, nutty flavor. These elegant cream puffs are crafted with a classic choux pastry that bakes to golden perfection, then filled with a luscious whipped chocolate hazelnut spread for a creamy, velvety center. Topped with a glossy semisweet chocolate glaze and optional toasted hazelnuts for added texture and flavor, these handheld delights are as beautiful as they are delicious. Perfect for special occasions or indulgent treats, these chocolate hazelnut cream puffs are easy to make and sure to impress both family and guests. Ready in under an hour, they’re a must-try for lovers of hazelnut desserts and chocolate pastries!
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Recipe Information
Ingredients
- 1 cup Water
- 0.5 cup Unsalted butter
- 1 teaspoon Granulated sugar
- 0.25 teaspoon Salt
- 1 cup All-purpose flour
- 4 Large eggs
- 1 cup Chocolate hazelnut spread (e.g., Nutella)
- 0.5 cup Heavy cream
- 0.75 cup Semisweet chocolate chips
- 0.25 cup Heavy cream (for glaze)
- 2 tablespoons Powdered sugar
- 0.25 cup Chopped toasted hazelnuts (optional garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a boil over medium heat.
Once the mixture is boiling, reduce the heat to low and add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
Remove the pan from heat and allow the dough to cool for 5 minutes.
Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 mounds (about 2 inches wide) onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 20-25 minutes, or until the cream puffs are golden brown and puffed. Do not open the oven door during baking.
Remove the cream puffs from the oven and let them cool completely on a wire rack.
While the puffs cool, prepare the hazelnut filling. In a medium bowl, whip cold heavy cream to soft peaks using a hand mixer or stand mixer.
Gently fold in the chocolate hazelnut spread until fully combined and smooth. Transfer the hazelnut filling to a piping bag fitted with a small round tip.
Use a small knife to make a hole in the bottom of each cream puff. Pipe the hazelnut filling into the cream puffs until they are filled.
For the chocolate glaze, heat the heavy cream (for glaze) in a small saucepan or microwave until steaming, but not boiling. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl and let sit for 1 minute.
Stir the mixture until smooth and glossy, then let cool slightly.
Dip the tops of the filled cream puffs into the chocolate glaze, letting any excess drip off. Place the cream puffs back onto the wire rack.
Optional: Sprinkle the tops with chopped toasted hazelnuts for garnish.
Allow the glaze to set before serving. Enjoy the cream puffs fresh or store them in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.9 g | 341% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 369.8 g | 134% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 252.3 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 602 mg | 46% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
