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
Scale
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.
