The pastry itself is very simple and straightforward, and the Nutella whipped cream couldn’t be easier. This is one of those desserts that looks like it takes a million years and is super complicated, but is instead incredibly easy! It took me about an hour total to make these, and that includes the time I was waiting for the puffs to cool.
Oh, man, these are good! Make them for your family and you’ll love them like I do!
Nutella Cream Puffs
for the pastry:
1 cup water
1/2 cup butter
1 cup flour
for the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 cup Nutella
for the chocolate drizzle:
3/4 cup chocolate chips
1/2 teaspoon coconut oil or shortening
Preheat oven to 400. Bring the water and butter to a boil over medium high heat, and stir until butter is completely melted. Remove from heat and stir in flour until the mixture pulls away from the sides of the pan and forms a ball. Add eggs one at a time, stirring well after each addition, until the mixture is smooth and satiny. Drop scoops of dough (or pipe rounds if you want them to be prettier) onto a baking sheet lined with parchment or a silicone liner. Bake 20-25 minutes, or until the puffs are golden and puffed up. Puffs are done when they are hollow inside. Remove from oven and let cool on a cooling rack.
While the puffs are cooling, whip the cream using a stand mixer or hand mixer. When the cream forms stiff peaks beat in the powdered sugar until combined. Add the Nutella and beat until light and fluffy. Cut cooled puffs in half horizontally and fill with whipped cream.
To make the drizzle, add the chocolate chips and coconut oil to a microwave safe bowl. Heat at 50% power for one minute and stir. Continue heating for thirty second intervals at 50% power until melted and smooth. Pour the chocolate into a ziploc bag or piping bag and cut a small piece off the corner of the bag. Drizzle over the filled cream puffs. Store cream puffs in the refrigerator.