Today I thought I would dazzle you with these decadent cream puffs. Really, who can be good all the time? I just couldn’t help myself when I found this recipe. They are so delicious! It just wouldn’t be fair to make them and not share them with all of you. I think these would make the perfect dessert for Easter dinner.
Cream puffs are not a dessert that I make on a regular basis; more likely for special occasions. I’d almost forgotten how much I love baking choux–the way it magically puffs in the oven, creating a secret hiding place for a rich filling. The pastry itself is very simple and the Nutella whipped cream couldn’t be easier. You can substitute any cream filling or pudding if you would like. This is one of those desserts that looks like you spent hours making it and is super complicated, but instead is incredibly easy. This is a dessert that can be made over two days, though it doesn’t need to take that long. The first day I like to leisurely make the paté choux, and the next day I’ll make the filling and frosting.
The puffs, though easy to make, do need ample time in the oven to puff up. Give them the full time allotted and don’t open the oven door until they are fragrantly eggy and golden.
NUTELLA CREAM PUFFS
Yield: 12 to 14 puffs
For the pastry:
- 1 cup water
- 1/2 cup butter
- 1/4 tsp. salt (only if using unsalted butter)
- 1 cup flour
- 4 eggs
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup Nutella
For the chocolate drizzle:
- 3/4 cup chocolate chips
- 1/2 teaspoon coconut oil or shortening
1. Preheat oven to 400*F. Bring the water, salt and butter to boil over medium high heat, and stir occasionally. At the boil, remove from heat and sift in flour, stirring until the mixture pulls away from the sides of the pan and forms a ball. Stir with a wooden spoon 1 minute to cool a little. Add eggs one at a time, stirring well after each one, until the mixture is smooth and satiny.
2. Drop scoops of dough ( or pipe rounds for smooth even puffs) onto a baking sheet lined with parchment paper or a silicone liner. Bake for 20 – 25 minutes, or until the puffs are golden and puffed up. Puffs are done when they are hollow inside. Remove from oven and transfer to a cooling rack to cool.
3. While puffs are cooling, whip the cream using a stand mixer or hand mixer. When the cream forms soft peaks beat in the powdered sugar until combined. Add the Nutella and beat until light and fluffy. Cut cooled puffs in half horizontally and fill with whipped cream.
4. To make the drizzle, add the chocolate chips and coconut oil (or shortening) to a microwave safe bowl. Heat at 50% power for one minute and stir. Continue heating for thirty second intervals at 50% power until melted and smooth. Pour the chocolate into a ziploc bag or piping bag and cut a small piece off the corner of the bag. Drizzle over the filled cream puffs. Store cream puffs in the refrigerator.
SOURCE: Chocolatier Magazine