There’s something truly magical about biting into a delicate, golden choux pastry that bursts with rich, luscious Nutella cream. This Nutella Cream Filled Profiteroles Recipe perfectly balances airy, crisp shells with a dreamy, velvety filling that feels like a little celebration in each bite. Whether you’re serving these at a dinner party, a family gathering, or simply indulging yourself on a cozy afternoon, these profiteroles are guaranteed to become one of your go-to desserts for their irresistible combination of textures and flavors.
Ingredients You’ll Need
To make these Nutella cream filled profiteroles, you’ll only need a handful of simple, classic ingredients. Each one plays a vital role: the butter and water form the choux dough’s base, eggs give it structure and puff, and the heavy cream whipped to perfection creates the light yet decadent filling. Nutella adds that unmistakable hazelnut-chocolate flair that makes these profiteroles unforgettable.
- ½ cup (1 stick) unsalted butter: Provides richness and helps create a smooth dough texture.
- 1 cup water: Ensures the dough develops steam to puff up perfectly in the oven.
- ¼ teaspoon salt: Enhances flavors and balances the sweetness.
- 1 cup all-purpose flour: The base of the choux pastry, giving it structure.
- 4 large eggs: Bind the dough and make it rise into those delicate puffs.
- 1 cup heavy whipping cream: Whipped for a light yet creamy filling.
- ½ cup Nutella: Adds the signature rich hazelnut chocolate flavor inside.
- 2 tablespoons powdered sugar (plus extra for dusting): Sweetens the cream and makes the profiteroles look beautiful.
- 1 teaspoon vanilla extract: Adds warmth and depth to the filling flavor.
How to Make Nutella Cream Filled Profiteroles Recipe
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking. In a medium saucepan, combine the butter, water, and salt over medium heat. Once the mixture boils, quickly add your flour all at once, stirring vigorously—this is the key moment where the dough forms a smooth ball that pulls away from the pan’s sides. This base is what gives your profiteroles their puff and structure.
Step 2: Incorporate the Eggs Into the Dough
Remove the saucepan from the heat and let your dough cool for about 5 minutes; this helps prevent cooking the eggs when you add them. Add the eggs one at a time, beating well after each addition. This process might seem a little labor-intensive, but it’s essential for a smooth, glossy dough that will puff up to perfection in the oven.
Step 3: Pipe and Bake the Profiteroles
Transfer your finished dough into a piping bag fitted with a large round tip. Pipe small mounds about the size of a walnut onto your prepared baking sheet, spacing them adequately so they don’t stick together as they expand. Bake for 25 to 30 minutes until golden and puffed—you’ll know they’re done when they are light and hollow sounding when tapped.
Step 4: Make the Nutella Cream Filling
While the profiteroles cool completely, whip the heavy cream alongside powdered sugar and vanilla extract until soft peaks form. Then, gently fold in the Nutella until everything melds into a luscious, smooth cream. This is the decadent filling that will transform your light puffs into an indulgent delight.
Step 5: Fill and Finish Your Profiteroles
Carefully slice each cooled profiterole in half and pipe or spoon your heavenly Nutella cream into the centers. For an elegant touch, dust the tops with powdered sugar before serving. If you want, you can poke a small hole in the bottom of each shell post-baking to release steam, which helps make the shell even crisper.
How to Serve Nutella Cream Filled Profiteroles Recipe
Garnishes
A light dusting of powdered sugar is classic, but don’t hesitate to get creative. A drizzle of melted chocolate or a sprinkle of finely chopped toasted hazelnuts complements the Nutella cream beautifully and elevates the presentation instantly. Fresh berries or a sprig of mint can add a fresh contrast and pop of color to your dessert plate.
Side Dishes
Profiteroles shine best when they’re the star, but pairing them with a fresh fruit salad or a scoop of vanilla bean ice cream can bring a refreshing balance to their richness. A simple espresso or a glass of dessert wine can also elevate your dessert experience to the next level.
Creative Ways to Present
For a stunning visual impact, arrange your Nutella cream filled profiteroles in a traditional croquembouche shape or stack them in a pyramid and drizzle with chocolate for a show-stopping centerpiece. Alternatively, serve them individually on small dessert plates garnished with a raspberry coulis or caramel sauce for a gourmet touch that your guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the filled profiteroles in an airtight container in the refrigerator. Because the cream filling contains whipped cream, they are best enjoyed within 1 to 2 days to keep the shells from becoming soggy and to maintain the fresh, light texture of the filling.
Freezing
For longer storage, freeze unfilled profiterole shells in an airtight container or freezer bag for up to 1 month. When you’re ready to enjoy, thaw them at room temperature, then fill with fresh Nutella cream. The filling itself is best made fresh, as freezing can change the texture of the whipped cream.
Reheating
If you want to enjoy profiteroles with a warm touch, gently reheat the empty shells in a low oven for a few minutes to crisp them before filling. Avoid heating filled profiteroles, as the cream can melt and alter the texture and flavor experience.
FAQs
Can I use a chocolate other than Nutella for the filling?
Absolutely! While Nutella gives a distinct hazelnut and chocolate flavor, you can swap it with melted dark chocolate, chocolate ganache, or even a flavored spread you love. Just adjust the sweetness to keep the filling balanced.
Why did my profiteroles deflate after baking?
This usually happens if the oven door is opened too early or if the steam inside the shells doesn’t escape properly. Make sure to avoid opening the oven during baking and consider poking a small hole in the bottom of each shell after baking to release steam and keep them crisp.
Can I make this recipe gluten-free?
Traditional choux pastry relies on all-purpose flour, which contains gluten for structure. For a gluten-free variation, you’d need a specially formulated gluten-free flour blend and possibly some extra binding agents. It’s doable but may require some experimentation for the perfect rise and texture.
How do I prevent the Nutella cream from being too runny?
Whip your heavy cream to soft peaks and fold in the Nutella gently but thoroughly. If the cream is under-whipped, the filling may be runny. Using good-quality Nutella and chilling the filling briefly before assembling also helps set it nicely.
Can I prepare the filling ahead of time?
Yes, you can prepare the Nutella cream filling a few hours ahead and refrigerate it. Just give it a quick gentle whisk before filling the profiteroles to restore the fluffy texture.
Final Thoughts
Making these Nutella Cream Filled Profiteroles Recipe is truly a rewarding experience that combines simple ingredients with classic French pastry techniques to produce a dessert that’s light, luscious, and downright addictive. Once you try them, you’ll find endless joy in sharing this sweet treat with friends and family or savoring a moment of blissful indulgence all to yourself. Give it a go and let the magic of these profiteroles brighten up your dessert table!
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Nutella Cream Filled Profiteroles Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 18 to 20 profiteroles
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these classic French Nutella Cream Filled Profiteroles featuring a golden, crisp choux pastry shell filled with luscious whipped cream blended with rich Nutella. Perfect as an elegant dessert or indulgent treat, these profiteroles combine the lightness of cream puffs with a decadent chocolate-hazelnut filling, finished with a dusting of powdered sugar.
Ingredients
Choux Pastry
- ½ cup (1 stick) unsalted butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Nutella Cream Filling
- 1 cup heavy whipping cream
- ½ cup Nutella
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Choux Dough: In a medium saucepan over medium heat, combine the unsalted butter, water, and salt. Bring the mixture to a boil, then add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let the dough cool for 5 minutes to avoid cooking the eggs prematurely.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition until the dough becomes smooth, glossy, and elastic. This ensures the right texture for puffing in the oven.
- Pipe the Profiteroles: Transfer the choux dough into a piping bag fitted with a large round tip. Pipe small mounds about 1 to 1.5 inches in diameter onto the prepared baking sheet, spacing them apart to allow room for puffing during baking.
- Bake the Choux Pastry: Bake in the preheated oven for 25 to 30 minutes, or until the profiteroles are golden brown and puffed up. Avoid opening the oven door during baking to prevent collapse. Once baked, remove from oven and let them cool completely on a wire rack.
- Prepare the Nutella Cream Filling: In a mixing bowl, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. Gently fold in the Nutella until it is fully incorporated, creating a smooth and creamy filling.
- Assemble the Profiteroles: Slice each cooled profiterole in half horizontally. Using a piping bag or spoon, fill each shell generously with the Nutella cream filling. Return the tops to the filled bases.
- Finishing Touch and Serve: Dust the filled profiteroles lightly with powdered sugar to add a decorative, sweet finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- For a crisper shell, poke a small hole in the bottom of each profiterole after baking to release steam.
- Drizzle melted chocolate on top for an extra decadent touch.
- Ensure the dough is not too hot before adding eggs to avoid scrambling.
- Do not open the oven door while baking to prevent the profiteroles from collapsing.
