Chocolate Cream Puffs With Hazelnut Filling (Paula Deen)

The aroma of freshly baked pastries always transports me back to my grandmother’s kitchen. She had a knack for creating the most delightful desserts, and while her repertoire was vast, it was her cream puffs that held a special place in my heart. I remember the anticipation as I watched her expertly pipe the dough onto the baking sheet, the magic that unfolded in the oven as they puffed up, and finally, the joy of biting into the light, airy shell filled with luscious cream. It was a sweet escape, a moment of pure bliss, and a tradition I cherish to this day. Today, we’re elevating the classic cream puff with a decadent chocolate twist and a nutty hazelnut filling, inspired by Paula Deen’s recipe, that’s sure to delight your senses.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-33 minutes
• Total Time: 50-53 minutes
• Servings: 10
• Yield: 10 cream puffs
• Dietary Type: Not specified

Ingredients

• 1 cup water
• 1/2 cup (1 stick) butter
• 1/8 teaspoon salt
• 1 cup flour
• 2 tablespoons Dutch-processed cocoa powder
• 1/4 teaspoon cinnamon
• 4 eggs
• 1 (13 ounce) jar Nutella (chocolate hazelnut spread)
• 2 cups strawberries, sliced fresh
• 1 cup hazelnuts, chopped
• Fresh mint leaves for garnish (optional)

Equipment Needed

• Medium saucepan
• Wooden spoon
• Electric mixer
• Baking sheet
• Parchment paper
• Spoon or piping bag (optional)
• Wire rack

Instructions

1. Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a rolling boil over medium-high heat. Make sure the butter is fully melted before it comes to a boil.
3. Remove the saucepan from the heat. Using a wooden spoon, vigorously beat in the flour, cocoa powder, and cinnamon, stirring constantly until the mixture forms a ball that pulls away from the sides of the pan. This step is crucial for developing the structure of the cream puffs.
4. Return the pan to low heat and continue to stir the ball of dough for 1-2 minutes. This allows the dough to dry out slightly.
5. Remove the pan from the heat again and let the mixture cool for 5 minutes. This cooling period is essential to prevent the eggs from cooking when added.
6. Using an electric mixer at medium speed, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating until the mixture is smooth and glossy. The batter should be thick enough to hold its shape.
7. Spoon or pipe the dough into 10 (2-inch) mounds onto the prepared baking sheet, leaving some space between each mound for expansion. If you don’t have a piping bag, two spoons work perfectly well.
8. Bake for 30 to 33 minutes, or until the cream puffs are puffed up and golden brown. Do not open the oven door during baking, as this can cause the cream puffs to deflate.
9. Once baked, remove the cream puffs from the oven and set them aside to cool completely on a wire rack. Cooling them completely prevents them from getting soggy.
10. Using a serrated knife, carefully cut each cream puff in half horizontally. Remove any soft, uncooked dough from the inside of the cream puff. This will create a hollow space for the filling.
11. Generously spoon Nutella into the bottoms of the cream puffs.
12. Top each cream puff with sliced strawberries, arranging them evenly over the Nutella.
13. Sprinkle the strawberries with chopped hazelnuts.
14. Cover with the tops of the cream puffs.
15. Garnish with fresh mint leaves, if desired, for a touch of freshness and visual appeal.

Expert Tips & Tricks

• Drying the Dough: Ensure the dough is sufficiently dried out during the initial cooking process. This step helps to create a more stable structure and prevents the cream puffs from collapsing.
• Egg Incorporation: Incorporating the eggs properly is crucial. Each egg must be fully absorbed into the dough before adding the next. This ensures a smooth and consistent batter.
• Baking Time: Keep a close eye on the cream puffs during baking. They should be golden brown and firm to the touch. If they are still soft or pale, they may collapse after being removed from the oven.
• Oven Temperature: Maintaining a consistent oven temperature is essential for proper puffing. Avoid opening the oven door during baking to prevent temperature fluctuations.
• Checking for Doneness: To ensure the cream puffs are fully baked, remove one from the oven and break it open. If the interior walls are wet and eggy, return the baking sheet to the oven for a few more minutes.
• Piping Tip: For a professional look, use a large round piping tip to pipe the dough onto the baking sheet.
• Preventing Soggy Puffs: If you’re preparing the cream puffs ahead of time, wait to fill them until just before serving to prevent the shells from becoming soggy.

Serving & Storage Suggestions

Serve the chocolate hazelnut cream puffs immediately after filling for the best texture and flavor. They are perfect as a dessert for special occasions, afternoon tea, or a sweet treat any day of the week.

• Storage: Unfilled cream puff shells can be stored in an airtight container at room temperature for up to 2 days. Filled cream puffs are best consumed immediately, but can be stored in the refrigerator for up to 1 day. However, the shells may become slightly soft.
• Freezing: Unfilled cream puff shells can be frozen for up to 2 months. To freeze, place the cooled shells in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature before filling.
• Reheating: Cream puffs are best enjoyed at room temperature. If you have refrigerated them, allow them to sit at room temperature for about 15-20 minutes before serving.

Nutritional Information

Please note that the following values are estimates and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	452 kcal	N/A
Total Fat	30.7 g	47%
Saturated Fat	9.2 g	45%
Cholesterol	109 mg	36%
Sodium	138.8 mg	5%
Total Carbohydrate	37.7 g	12%
Dietary Fiber	4.6 g	18%
Sugars	22.4 g	N/A
Protein	8.3 g	16%

Variations & Substitutions

• Different Nut Butters: If you’re not a fan of Nutella, you can substitute it with other nut butters like almond butter, peanut butter, or cashew butter.
• Different Fruits: Feel free to experiment with different fruits depending on the season and your preferences. Berries like raspberries, blueberries, and blackberries work well, as do sliced bananas, peaches, or kiwi.
• Whipped Cream Filling: For a lighter filling, you can use whipped cream instead of Nutella. You can also flavor the whipped cream with vanilla extract, cocoa powder, or a liqueur.
• Chocolate Glaze: Drizzle the finished cream puffs with a chocolate glaze for an extra touch of decadence.
• Savory Cream Puffs: To make savory cream puffs, omit the cocoa powder, cinnamon, Nutella, strawberries, and hazelnuts. Fill the puffs with savory fillings like cream cheese and smoked salmon, cheese and herbs, or chicken salad.
• Dairy-Free: For a dairy-free version, use a dairy-free butter substitute and a dairy-free chocolate hazelnut spread.

FAQs (Frequently Asked Questions)

Q: Why did my cream puffs deflate?

A: Deflated cream puffs are often caused by insufficient baking time or opening the oven door during baking. Make sure the cream puffs are golden brown and firm to the touch before removing them from the oven, and avoid opening the door until they are done.

Q: Can I make the dough ahead of time?

A: The dough is best used immediately, but you can store it in the refrigerator for up to 2 hours. Bring it to room temperature before piping and baking.

Q: How do I prevent the bottoms of the cream puffs from burning?

A: Using parchment paper on the baking sheet helps to prevent burning. You can also double-layer the baking sheets for extra protection.

Q: Can I use a stand mixer instead of a hand mixer?

A: Yes, you can use a stand mixer. Just be sure to use the paddle attachment and beat the eggs in one at a time, as directed in the recipe.

Q: What’s the best way to fill the cream puffs?

A: You can use a spoon to fill the cream puffs, or you can use a piping bag fitted with a tip for a more professional look.

Final Thoughts

I hope this recipe inspires you to create your own batch of delightful chocolate cream puffs with hazelnut filling! It’s a wonderful dessert that’s sure to impress your family and friends. Don’t be afraid to get creative with the fillings and garnishes – the possibilities are endless. And most importantly, have fun in the kitchen and enjoy the process of creating something delicious! Share your feedback and variations; I’d love to hear how they turn out for you! Perhaps pair them with a strong cup of coffee or a sweet dessert wine for the ultimate indulgence. Happy baking!