Ingredients

The following ingredients have 30 Servings
  • 4 tablespoons 55gr unsalted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2/3 cup 80gr all-purpose flour
  • 3 large eggs (at room temperature)
  • 2/3 cup 160ml heavy cream
  • 2/3 cup 200gr Nutella
  • 1/4 cup 60ml heavy cream
  • 1/3 cup 65r bittersweet, or semisweet chocolate chips

Instruction

  • Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
  • In a medium saucepan, combine 2/3 cup (150ml) of water, butter, sugar and salt and bring the mixture to a boil over medium high heat. Once the butter is melted and mixture is boiling, add the flour all at once, reduce the heat to medium. Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.
  • Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature. (Alternatively, you can use a wooden spoon. Mixer is not required here!) Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. The dough should not be too runny, yet not too thick.
  • Transfer the batter into a pastry bag and pipe into 1.5-inch rounds couple inches apart. Level peaked tops with wet fingertip, if needed.
  • Bake for 25-30 minutes, rotating the sheets top to bottom and back to front half way. The pastry shells should be golden brown, crispy and puffed up. Transfer the shells onto a cooling rack to cool completely. (If the pastry shells fall flat when you remove from oven, it means they are under-baked. Simply put it back into the oven and bake for another 3-5 minutes, or until they puff up again.)
  • To make the filling, whip the heavy cream until hard peaks form in a mixing bowl with whisk attachment. Fold in Nutela and gently mix until smooth. Transfer the filling into a pastry bag with small round tip (I used Wilton #7 round tip). 
  • When ready to serve, pipe the filling into each pastry shell through a small hole on the side. (Mine usually have a small hole somewhere, but you can also make a small slit with a knife.) Alternatively, you can cut the pastry shells horizontally and fill the shells that way.
  • To make the glaze, microwave the cream for 30-60secons, or until hot. Place the chocolate chips in a small bowl and pour the hot cream over it. Let is sit for a minute and then mix until smooth. Dip the filled cream puffs into the chocolate ganache and arrange them on a platter. Serve immediately.