Ingredients for Chocolate Cream Puffs With Hazelnut Filling Paula Deen
- 1 cup water
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 1/2 cups Nutella
- 1 cup fresh strawberries, sliced
- 1/2 cup chopped hazelnuts
- 10 fresh mint leaves, optional, for garnish
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How to Make 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
