Chocolate Hazelnut Cream Puffs - rounds of Choux dough are topped with chocolate craquelin and baked to perfection, then filled with silky chocolate hazelnut whipped cream
Chocolate Hazelnut Cream Puffs
Hi hi! Happy New Year! I hope that you all had a relaxing holiday break - I got a super cute dose of Bronchitis, so have spent the last few weeks encouraging my lungs to do their job properly. All is well now though and I am excited to get into the swing of things!
I made these to take to a New Year’s party the other evening and they turned out great so I thought I would pop up a recipe for them! They are my standard choux recipe, but I added some cocoa to the craquelin mixture for a chocolate vibe, and then filled them with a chocolate hazelnut whipped cream, which is as simple as folding chocolate hazelnut spread into whipped cream. Bingo Bango.
How to make Chocolate Hazelnut Cream Puffs
These were (and always are) a huge hit, and that’s what I love about them. They are super easy to make once you get the hang of making the choux, and one batch makes loads. If you would like to make them ahead, you can bake off the cream puffs and then freeze them in an airtight container - just defrost when you are ready to use and then fill them. It works great. If you would like to mix it up a little bit and get more bang for your buck, instead of putting craquelin on all of the cream puffs, leave some without and instead sprinkle with some swedish pearl sugar to make chouquettes.
A few wee tips for making cream puffs:
In the ingredients, I have added in a ‘just in case’ egg. Sometimes when you are making choux dough you will need to add an extra egg to the mixture in order to get it to the right consistency - you want it to form a ‘v’ that eventually breaks off when you lift the paddle from the mixture. If it is not wet enough (ie you need to add more egg), you won’t get that nice v shape and the dough will be stiff and break off easily. I usually start with the 240g called for in the recipe, test it, then add the extra beaten egg if needed.
I just got a new oven, so I was able to bake both of these trays of choux buns at the same time - I switched the trays around half way through the first 15 minutes at 400°f, and again during the final bake at 350°f. If your oven isn’t super consistent, you can absolutely bake these off one at a time - what you want to do is to pipe out both trays of choux dough, but only top the one you are going to bake with craquelin. The ones without craquelin can be held at room temp until you are ready to bake - just add the craquelin just before you pop them into the oven. Don’t forget to increase the temperature back to 400°f before you bake the second tray.
If you can, leave the filling of the cream puffs until close to when you are planning on serving them. I like to prepare the diplomat cream, place a clip just above the piping tip of the piping bag, and then add the cream into the bag. I then give the top a quick twist, and secure with another clip - this way the cream is in the bag, ready to go, making the assembly step easy. However if you are in a pinch and need to prepare these earlier, store them in an airtight container in the fridge until ready to serve.
For more cream puff recipes, check out:
- Choux au Craquelin (Cream Puffs) with Passionfruit Cream
- Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream
- Choux au Craquelin with Caramelised White Chocolate Ganache