These Nutella cream puffs take traditional cream puffs to a whole new level! These chocolate French pastries start with a traditional pate a choux dough.
1 stick unsalted butter, (1/2 cup)
1 cup water – 2 teaspoons sugar
1 cup all purpose flour – 4 eggs – 1/2 cup Nutella
1 cup heavy whipping cream – 3 tablespoons powdered sugar
Preheat oven to 425F, line two cookie sheets with baking mat or parchment paper and set aside. Place butter, water, sugar in a small saucepan and bring to boil over medium heat. Immediately remove from the heat, and stir in all purpose flour until everything is well combined. Transfer dough into another and set aside.
In another bowl, mix eggs and set aside. Take the dough and add half of the eggs and mix until well combined and add rest of the eggs and continue mixing.
Add powdered sugar and mix for about 30 seconds, then add nutella and mix until everything is well combined. Fill cream puffs with Nutella filling and freeze for 1 hour or chill for 30 minutes.