Decadent Chocolate Hazelnut Cream Puffs
Indulge in these rich and airy Chocolate Hazelnut Cream Puffs, an exquisite treat inspired by the delightful essence of Paula Deen. These cream puffs are filled with a luscious Nutella filling and topped with fresh strawberries and crunchy hazelnuts, creating a heavenly combination that will transport you to dessert paradise. Perfect for gatherings or a sweet treat at home, these cream puffs are sure to please any chocolate lover. The warm puff pastry contrasts beautifully with the creamy filling, while the freshness of strawberries adds a delightful pop of flavor. Once you take a bite, you won't be able to resist going back for seconds—or thirds!
N/A
Servings
240
Calories
11
Ingredients
Ingredients
water
1 cup (Combine in saucepan)
butter
1/2 cup (Combine in saucepan)
salt
1/8 teaspoon (Combine in saucepan)
flour
1 cup (Add to dough mixture)
Dutch-processed cocoa powder
2 tablespoons (Add to dough mixture)
cinnamon
1/4 teaspoon (Add to dough mixture)
eggs
4 (Beat into dough mixture)
Nutella
1 (13 ounce) jar (Spoon into cream puffs)
fresh strawberries
2 cups, sliced (Prepare for topping)
hazelnuts
1 cup, chopped (Prepare for topping)
fresh mint leaves
to garnish (Optional garnish)
Instructions
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2
In a medium saucepan over medium-high heat, combine 1 cup of water, 1/2 cup of butter, and 1/8 teaspoon of salt. Bring the mixture to a rolling boil.
3
Once boiling, quickly stir in 1 cup of flour, 2 tablespoons of Dutch-processed cocoa powder, and 1/4 teaspoon of cinnamon using a wooden spoon. Stir constantly until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and allow to cool for 5 minutes.
4
After cooling, beat in 4 eggs, one at a time, with an electric mixer on medium speed until the mixture is smooth and glossy.
5
Using a spoon or piping bag, dollop or pipe the dough into 10 mounds about 2 inches in diameter onto the prepared baking sheet, spacing them evenly apart.
6
Bake in the preheated oven for 30 to 33 minutes, or until the cream puffs are puffed up and golden brown. Allow to cool completely on a wire rack.
7
Once cool, carefully cut each cream puff in half horizontally and remove any soft dough from the inside.
8
Spoon about 1 to 2 tablespoons of Nutella into the base of each cream puff. Top generously with sliced fresh strawberries and a sprinkle of chopped hazelnuts.
9
Replace the tops of the cream puffs and garnish with fresh mint leaves, if desired. Serve immediately and enjoy the delightful explosion of flavors.
Nutrition Information
15g
Fat
25g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Hazelnut Cream Puffs?
They are rich and airy chocolate cream puffs filled with Nutella and topped with strawberries and hazelnuts, inspired by Paula Deen.
What temperature should I preheat the oven to?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How many cream puffs does this recipe yield?
The recipe makes 10 mounds of dough, resulting in 10 cream puffs.
What type of cocoa powder is required for the dough?
The recipe calls for 2 tablespoons of Dutch-processed cocoa powder.
What ingredients are boiled together first?
Combine 1 cup of water, 1/2 cup of butter, and 1/8 teaspoon of salt and bring to a rolling boil.
When should I add the flour to the mixture?
Stir in the flour, cocoa powder, and cinnamon quickly once the water and butter mixture reaches a rolling boil.
How do I know when the dough is ready on the stovetop?
The mixture should form a ball and pull away from the sides of the pan when stirred with a wooden spoon.
How long should the dough cool before adding eggs?
Remove the pan from heat and allow the dough to cool for 5 minutes before incorporating the eggs.
How many eggs are used in the dough?
The recipe requires 4 eggs.
What is the best way to add eggs to the dough?
Beat in the 4 eggs one at a time using an electric mixer on medium speed until the mixture is smooth and glossy.
What size should the dough mounds be?
The dough should be dolloped or piped into mounds about 2 inches in diameter.
How long do the cream puffs need to bake?
Bake them in the preheated oven for 30 to 33 minutes.
What is the visual indicator that the puffs are done?
The cream puffs should be puffed up and golden brown.
Where should the cream puffs cool?
Allow the baked puffs to cool completely on a wire rack.
How do I prepare the puffs for the filling?
Carefully cut each cooled cream puff in half horizontally and remove any soft dough from the inside.
What filling is used for these cream puffs?
The base filling is Nutella, with about 1 to 2 tablespoons spooned into each puff.
How much Nutella is needed for the recipe?
The recipe uses one 13-ounce jar of Nutella.
What fruit is added to the cream puffs?
Two cups of sliced fresh strawberries are used as a topping inside the puffs.
What kind of nuts are used in this recipe?
The recipe uses 1 cup of chopped hazelnuts.
Is there any spice added to the chocolate dough?
Yes, 1/4 teaspoon of cinnamon is added to the dough mixture.
Can I garnish the cream puffs?
Yes, you can garnish the finished puffs with fresh mint leaves if desired.
When should these cream puffs be served?
It is recommended to serve them immediately to enjoy the best texture and flavors.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
How much fat is in one serving?
There are 15 grams of fat per serving.
What is the carbohydrate content per serving?
There are 25 grams of carbohydrates per serving.
How much protein does each serving provide?
Each serving contains 3 grams of protein.
Is this recipe inspired by a specific chef?
Yes, these cream puffs are inspired by the delightful essence of Paula Deen.
What should I use to line the baking sheet?
Line your baking sheet with parchment paper to prevent sticking.
How much flour is needed?
The recipe requires 1 cup of flour.
Can I use a piping bag for the dough?
Yes, you can use either a spoon or a piping bag to form the dough mounds.