Chocolate-Hazelnut Cream Puffs Recipe

4.5 1 2
Chocolate-Hazelnut  Cream Puffs Recipe
Chocolate-Hazelnut Cream Puffs Recipe photo by Taste of Home
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Chocolate-Hazelnut Cream Puffs Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling

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

Nutritional Facts

2 each: 303 calories, 21g fat (9g saturated fat), 106mg cholesterol, 177mg sodium, 24g carbohydrate (14g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Chocolate-Hazelnut Cream Puffs in Country Woman January/February 2006, p43

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rascal4268 User ID: 5396923 150147
Reviewed Feb. 15, 2011

"Recipe was requested the first time I tried it. Follow directions carefully"

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