Cakes & CupcakesNo. 4567 · The 2026 edition
Nutella® Cream Puffs Recipe
Decadent Nutella® cream puffs with a crunchy craquelin top and a bright orange chantilly filling.
Our own summary of the original by Nutella® — the full post and photos live at nutella.com.
These Nutella® cream puffs combine a crisp craquelin top with a light choux pastry. Inside, a luscious layer of Nutella® pairs perfectly with a homemade orange chantilly cream. The contrast of textures and flavors makes this an impressive yet manageable dessert.
Ingredients
Directions
- Combine the butter, brown sugar, pastry flour, and salt in a bowl. Mix until a dough forms.
- Place the dough on a sheet of parchment paper and roll it out to an even thickness. Transfer to the freezer to firm up.
- Meanwhile, in a saucepan, combine milk, water, salt, sugar, and butter. Bring the mixture to a boil.
- Once boiling, add the sifted pastry flour all at once. Stir vigorously with a wooden spoon until a golden crust appears on the pan's bottom.
- Remove from heat and let cool slightly. Then whisk in the eggs one at a time, mixing thoroughly after each addition until the batter is glossy and smooth.
- Set the oven to 400°F and place a rack in the lower third. Line a baking sheet with parchment. Transfer the choux batter to a piping bag and pipe rounds about 1 inch in diameter onto the sheet.
- Take the craquelin dough out of the freezer. Use a 1-inch round cookie cutter to cut disks. Place one frozen disk on top of each piped puff. Bake for 15–18 minutes until golden brown.
- For the cream, whip heavy cream with powdered sugar until stiff peaks form. Grate fresh orange zest into the cream and fold gently to combine.
- Let the baked puffs cool completely, then slice them in half. Fill a piping bag with Nutella® and another with the orange cream. Pipe a layer of Nutella® onto one half and a layer of cream onto the other. Press the halves together and serve.
