Chocolate Hazelnut Filled Cream Puffs

By Addie

Source: Bryan Woolley, teacher at Sur La Table

Ingredients

• CREAM PUFFS:
• 1 cup water
• 3/4 stick butter (3 ounces)
• 1/8 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 1 cup eggs (about 5 eggs)
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• FILLING:
• 2 cups whipping cream.
• 1 cup Nutella (chocolate hazelnut spread)

Preparation

Step 1

FOR THE CREAM PUFFS:
Bring water to a boil with the butter, salt and sugar in a 5-quart saucepan. As soon as the butter has melted, remove from heat and add the flour. Stir until mixture comes together into a solid mass. Place dough mass into a mixing bowl. Add one egg at a time and incorporate completely. Continue adding eggs until the pastry just holds it shape when lifted by a spoon. Using a large tablespoon, spoon pastry dough onto Silpat-lined baking sheets. You could also use a pastry bag to create fancier shaped cream puffs, as shown in the photos. Bake in a preheated 425 degree F oven until golden brown. When done, immediately make a slit in the cream puffs to let out the captured steam or they will be soggy.
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FOR THE FILLING:

In a large bowl whip cream to a medium stiffness. Add Nutella and fold into cream mixture.
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ASSEMBLY:

Cut cream puffs in half. If needed hollow out any extra pastry inside. Spoon chocolate hazelnut cream into cream puff. Place top of cream puff back and sprinkle with powdered sugar. Serve and enjoy!