Chocolate-Hazelnut Cream Puffs Recipe

Chocolate-Hazelnut Cream Puffs Recipe photo by Taste of Home

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Chocoholic friends and family will know you fussed when they taste Mary Lou Wayman’s mini chocolate cream puffs filled with creamy, chocolate-hazelnut flavor. “These tiny treats are as pretty as a picture,” notes the Salt Lake City, Utah baker, “and worth every mouthwatering bite.”—Mary Lou Wayman, Salt Lake City, Utah

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Chocolate-Hazelnut Cream Puffs Recipe

Prep: 50 min. Bake: 20 min. + cooling

Yield: 12 Servings

50 20 70

Ingredients

2 packages (3 ounces each) cream cheese, softened
4 tablespoons sugar, divided
2/3 cup Nutella
1/4 cup heavy whipping cream
1/2 cup chopped hazelnuts or pecans, toasted
1 cup all-purpose flour
3 tablespoons baking cocoa
1 cup water
1/2 cup butter
1/4 teaspoon salt
4 eggs
Confectioners' sugar

Directions

For filling, in a small bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in Nutella and cream until blended. Stir in nuts. Cover and refrigerate.
In another bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely.
Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.

Nutritional Facts 1 serving (2 each) equals 303 calories, 21 g fat (9 g saturated fat), 106 mg cholesterol, 177 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chocolate-Hazelnut Cream Puffs in Country Woman January/February 2006, p43