Zutaten für Chocolate Cream Puffs With Hazelnut Filling Paula Deen
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cream Puffs With Hazelnut Filling Paula Deen? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Cream Puffs With Hazelnut Filling Paula Deen
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup water, 1 cup (2 sticks) unsalted butter, and 1 teaspoon salt.
- Bring to a rolling boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low. Using a wooden spoon, beat in 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon ground cinnamon, stirring vigorously until a smooth ball forms and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Beat in 4 large eggs one at a time, using an electric mixer at medium speed until the batter is smooth and glossy.
- Transfer the batter to a piping bag fitted with a large round tip (or use a spoon). Pipe or spoon 10 mounds of dough onto the prepared baking sheet, leaving space between each.
- Bake for 30-33 minutes, or until puffed and golden brown. Check for doneness by gently pressing the top of a puff; it should spring back slightly.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, carefully cut the cream puffs in half horizontally.
- Gently scoop out some of the soft dough from the inside of each puff, leaving a slightly thicker shell.
- Spoon 1 ½ cups Nutella into the bottom halves of the cream puffs.
- Top each with sliced strawberries and sprinkle with chopped hazelnuts.
- Cover with the top halves of the cream puffs.
- Garnish with fresh mint leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
89g
Fat
45g
Carbs
12g
