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.

The pastry shells are then filled with a creamy Nutella whipped cream, glazed with chocolate, garnished with chopped hazelnuts and white chocolate.
This cream puffs recipe is easy enough to make for an everyday dessert and elegant enough to serve for a special occasion!
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.
Bake at 425F for 10 minutes, then lower heat to 350 for 20 minutes. To make Nutella filling, add whipping cream in bowl and beat until stiff peaks are formed.

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.