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Nutella Cream Puffs

Nutella Cream Puffs
Adapted from Laduree
Makes about 36


5.5 tbs butter
10g (1 tbs) sugar
120g (1 cup minus 1 tbs) cake flour
100ml (1/2 cup) whole milk
100ml (1/2 cup) water
pinch of salt
3 large eggs
1/8 tsp fancy cinnamon


Preheat oven to 350 degrees F.


Bring the butter, sugar, milk, water, and salt to a boil in a saucepan. Remove from heat and stir in the flour, whisking vigorously until it turns into a homogenous paste. Let cool and add eggs, one at a time, beating well after each addition, and stir in the cinnamon last.


Fill a piping bag with a round tip with the batter and pipe small mounds on a baking sheet. Top with pearl sugar (optional).


Bake for 9 minutes. Then open your oven door slightly (or stick a wooden spoon in it to hold it open) and bake for 20-25 minutes until golden.


Remove and let cool.


Nutella Filling:


6.5 oz Nutella spread
2.5 tbs butter
6-8 tbs heavy whipping cream


Beat all ingredients together on high until fluffy. Add more cream according to taste.


Pour the filling into a piping bag with a small round top. Poke holes in the sides of each cream puff, or on the bottom with the tip of the piping bag and fill with frosting.

Source link: http://www.thesweetart.com/2012/02/nutella-cream-puffs.html