Cream Puffs with Nutella Pastry Cream

Another homage to the great mixture of Nutella. I once again give props to the kids from my pilgrimage trip to Ireland who introduced me to this fabulous spread.

Now I might call a foul on this recipe because it like a few others violates my “expensive cooking tools” rule for this blog. But I think we can go inexpensive on the piping or frosting bag for the filling. Use a bowl and a hand mixer instead of a Kitchenaid.  And the silicone baking sheet shouldn’t be too pricey.

One tbsp of Nutella gives it a subtle flavor. Add one or two or three more if you want to make the great and mighty Nutella more present in the filling. This is also one of those see it to make it recipes. So follow the link at the bottom to see how the original cook put it together.


(Pastry Dough – Pâte à Chou)

* 1 1/4 cups water

* 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces

* 1/2 tsp salt

* 1 1/2 cups unbleached flour

* 5 large eggs


(Nutella Pastry Cream)

* 16 oz. milk

* 1/4 of vanilla bean, cut and scraped out

* 3 1/2 oz. sugar, granulated

* 4 egg yolks

* 3 1/2 tbsp cornstarch

* 1 tbsp butter, unsalted

* 1 tbsp Nutella


1. Pre-heat oven to 375-degrees.

2. In a saucepan, bring water to a boil with butter and salt over high heat.

3. Reduce heat to moderate and add flour and mix well until mixture pulls away from sides, forming a dough.

4. Transfer dough to a mixer and beat in the eggs, 1 at a time on high speed. Batter should be a stiff, but soft, consistency. (Easy to pipe)

5. Pipe the mixture onto a greased cookie sheet (or silicone mat), about 1.5 inch wide for each cream puff.

6. Bake for 20-25 minutes until golden brown and let cool.

7. For pastry cream, place milk in saucepan and pour in sugar.

8. Add vanilla and bring mixture to a scald.

9. Whisk egg yolks and cornstarch and temper in the hot milk. (Temper by taking a small portion of the hot mixture, mix it into the eggs and bring the eggs up to temp. This helps avoid scrambling the eggs in the hot milk.)

10. Add back to scalded milk mixture.

11. Heat over medium heat until cornstarch taste is gone and begins to boil.

12. Strain over butter and pour into shell or chill in ice bath at 40F. (This will help the cream get thick.)

13. Transfer the cream to a piping bag and pipe into each puffed pastry from the middle center, at one of the nooks.


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