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Mar 07 2010

Cream Puffs with Nutella Pastry Cream

Published by at 9:22 pm under Cooking at Home,Desserts

Yes, it’s been long overdue. It’s about time we baked something for the Dessert section of our blog – something wonderful and light, like cream puffs! This is actually a dessert I enjoy eating, so it was fitting that we attempted our own version at home. Originally, we were going to make eclairs, but I figure cream puffs would be a good starting point to my first time making pâte à chou which is French for a light pastry dough. Five simple ingredients of butter, water, flour, salt, and eggs creates the puffed pastry for profiteroles, eclairs, and cream puffs. Since we just recently bought an entire jar of Nutella, we decided to mix in some of the lovely chocolate-hazelnut spread to the pastry cream to give it more flavor. The silky cream inside the flaky pastry is absolutely amazing! Overall, we had a fun time mixing, piping, baking, and making a mess in the kitchen. Now, what are we going to do with all of these cute little cream puffs?

To make the pâte à chou (pastry dough), start with 1 1/4 cups water, 1 1/2 sticks butter (cut into pieces), and 1/2 tsp salt and bring this to a boil over high heat. Reduce heat to moderate and add 1 1/2 cups of flour and mix well until the mixture forms a dough. From there, transfer the dough to a mixer and beat in 5 eggs, 1 at a time, on high speed. The batter should be stiff enough to just hold soft peaks, so it will be easy to pipe.

This was the fun part - piping the pastry batter! This goes into a 375-degree oven for about 20-25 minutes, until golden brown on the outside. Let rest while you work on the pastry cream.

For the pastry cream, we referred to the recipe Daniel used in culinary school. In a saucepan, pour in 16 oz. milk, 3 1/2 oz. sugar, and 1/4 vanilla bean (cut and scraped out). Bring this mixture to a scald. In a separate bowl, whisk 4 egg yolks and 3 1/2 tbsp cornstarch and temper in the hot milk (this is so that the eggs don't curdle). Then add this mixture into the saucepan and heat over medium until cornstarch taste is gone and begins to boil.

The pastry cream is strained over butter and chilled in an ice bath to help it get thick. This is when we mixed in 1 tbsp of Nutella!

We piped the Nutella pastry cream into each puffed pastry, thus turning it into a cream puff.

Each bite of the cream puff proves to be decadent and delicious. Once you've mastered the pâte à chou recipe, you can be creative and fill it with whatever cream or custard you'd like - and of course, make those long fancy eclairs! Stay tuned for that!

To view or print-out this recipe, click here: Cream Puffs with Nutella Pastry Cream

37 responses so far

37 Responses to “Cream Puffs with Nutella Pastry Cream”

  1. Cooking Rookieon 07 Mar 2010 at 10:20 pm

    These puffs are really pretty – I’ve never seen such an original shape: snail puffs :-) . Very cute! And I bet it’s very tasty! Thanks for the inspiration!

  2. denise @ quickies on the dinner tableon 07 Mar 2010 at 10:21 pm

    YUM! Anything with Nutella is mine, all MINE!! :D

  3. Sook @ My Fabulous Recipeson 07 Mar 2010 at 10:49 pm

    Oh I love Nutella! That is such a fantastic idea.

  4. The Duo Disheson 07 Mar 2010 at 11:36 pm

    If you have extra, you can totally try a savory filling. Use them up for dinner and finish off the nutella version for dessert!

  5. Hannaon 08 Mar 2010 at 7:25 am

    I could have eaten half a dozen of those cream puffs right now ;) .

  6. aruguloveon 08 Mar 2010 at 7:42 am

    OMG…these look incredible!

  7. Sandyon 08 Mar 2010 at 8:27 am

    If you add a little powdered sugar on top, they’ll look nearly identical to the ones they sell at Beard Papas! :)

  8. Erin at the Healthy Apronon 08 Mar 2010 at 8:38 am

    Mmm. Nutella is wonderful.

  9. Jessie C.on 08 Mar 2010 at 10:41 am

    These puffs looks so good, I’m gonna have to try this one. Thank you for sharing!

  10. jenn (Bread + Butter)on 08 Mar 2010 at 11:29 am

    Ooooo…I love cream puffs. That’s so neat. I definitely have to try making these!!!!!!

  11. thefoodaddictson 08 Mar 2010 at 1:19 pm

    Glad you guys like the Nutella part of the pastry cream!

  12. graceon 08 Mar 2010 at 1:24 pm

    nutella pastry cream? are you kidding me right now? what a phenomenal treat–frankly, i’d be hard-pressed not to just stick the nozzle of the cream bag into my mouth and squeeze until i couldn’t squeeze anymore. :)

  13. sweetlifeon 08 Mar 2010 at 6:22 pm

    nutella…oh my dear I need these!!


  14. Danon 08 Mar 2010 at 10:24 pm

    I’m very intrigued by this – does just one TBSP of Nutella impart a strong or a subtle flavour? I really have to try a pate a choux one of these days! Thanks for the inspiration.

  15. thefoodaddictson 08 Mar 2010 at 10:49 pm

    Hi Dan. One tbsp of Nutella actually gives it a very subtle flavor, which was good for us. But if you like a stronger flavor, add another tbsp, or two, or three… you get the idea. Hope this helps!

  16. dianeon 08 Mar 2010 at 11:38 pm

    omgosh. i die!
    best entry ever

  17. noobcookon 09 Mar 2010 at 4:15 am

    nutella adds a good twist to the usual cream. This is making me hungry =D

  18. Debi(Table Talk)on 09 Mar 2010 at 2:24 pm

    Yep—these definitely work. Wow; they sound fantastic, and your pics certainly show us they are!

  19. Erica Leaon 09 Mar 2010 at 3:33 pm

    I really like pâte à chou! The creamy Nutella filling looks delicious!

  20. Conor @ HoldtheBeefon 09 Mar 2010 at 3:38 pm

    Oh great idea with the Nutella! I think I’ve have to add more than 1 Tb though, I’m a bit Nutella-greedy :)

    These look so good, I would never have guessed it is your first time making pâte à chou. Can’t wait to see the eclairs!

  21. Joie de vivreon 09 Mar 2010 at 3:55 pm

    These look INCREDIBLE! Thanks so much for visiting!

  22. Anhon 09 Mar 2010 at 4:30 pm

    I love Nutella, and making cream puffs with it is a brilliant idea!

  23. anncooon 09 Mar 2010 at 5:45 pm

    This is beautiful!

  24. thefoodaddictson 09 Mar 2010 at 8:50 pm

    I got a great tip – to freeze them! It’ll last long and can be a cold treat anytime I want. Thought I’d point that out… :)

  25. Joyon 10 Mar 2010 at 8:44 am

    Thank you for sharing. Anything with Nutella is bound to be good.

  26. Linn @ Swedish Home Cookingon 10 Mar 2010 at 8:53 am

    Something that sounds that good can’t be good for you!! haha. and I know it’s not. but sounds and looks super delicious.

  27. Rachel Cotterillon 10 Mar 2010 at 2:48 pm

    I really need to try making these! :)

  28. Rachel Jon 10 Mar 2010 at 6:01 pm

    Oh my God. Oh my God, Oh my God, Oh my God, Oh my God, Oh my God. OMG. Seriously, are you serious? Out of this world!

  29. thefoodaddictson 11 Mar 2010 at 12:53 pm

    Rachel – love your enthusiasm! Haha.

  30. Tangled Noodleon 11 Mar 2010 at 9:02 pm

    These cream puffs are amazing! May I ask which piping tip sizes you used for the pate choux and the filling? I’m sorely lacking in a variety of shapes and sizes, and these look like something I should have on hand!

  31. Amy @ cookboomaniacon 12 Mar 2010 at 11:24 pm

    This is a foodlovers daydream! Well done! You have just started a nutella cream puff craving in my belly!

  32. thefoodaddictson 15 Mar 2010 at 3:16 pm

    Hi Tangled Noodle. Let me confirm the tip sizes and see what we can do to help. I’ll email you!

  33. Anonymouson 17 Mar 2010 at 11:26 pm

    Enjoy reading this, thank you:)

  34. Ingridon 09 Apr 2010 at 9:28 am

    Definitely going to try the Nutella…I usually make these with a filling of vanilla pudding mixed with cream. Please tell…what is the secret to getting the shapes uniform? Mine are all different shapes and sizes!! thanks so much!

  35. thefoodaddictson 09 Apr 2010 at 12:10 pm

    Hi Ingrid! To answer your question, there is no secret to getting the shapes uniformed. As you can see in one of the photos where I’m using the piping bag to pipe, I just make a few circles to form the shape – kinda like a snail. (It was also my very first time making cream puffs!) But instead of having the top of the cream puff stick up like that, it’s best to push it down so that the tip doesn’t burn in the oven. I think it’s fine if yours are slightly different shapes and sizes – that’s the fun of making cream puffs! They will never be exactly the same. Maybe you need to just use the piping bag more often to get more practice and that way you can control it with your hands next time you pipe! Hope this helps and thanks for visiting our blog!

  36. a tasteful gardenon 11 Apr 2010 at 3:27 pm

    looks absolutely divine!! can’t wait to try.

  37. Kristineon 17 Oct 2010 at 11:49 pm

    Made these this weekend with my sister (well, she helped add eggs to the mixer and then proceeded to take a nap after we attempted to make a few snail puffs =P) and they turned out much better than I expected! My cream wasn’t as thick as I wanted it to be, but maybe it was because I had to substitute the vanilla bean for a dash of vanilla extract. Next time, I might add some sugar to the puffs (for those that I don’t pump enough cream into hehe) and more sugar/vanilla/Nutella to the cream. Besides that, the recipe was great and I had a blast making them! Totally recommended :)

    On a little sidenote, I wonder . . . was the dough supposed to be really sticky? It was so sticky and thick that I could hardly squeeze any out the tube (but it might also be because I’m a total beginner at piping), so I ended up scooping balls with my cookie scoop (that works too! They hollowed out on their own, which I found amazing :D ).

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