Together, they’ve managed to corral Nutella lovers around the world with recipes, stories, artwork and other adventures involving the chocolate-hazelnut treat.
Today, February 5, is the sixth year of World Nutella Day – an event dedicated to spreading the Nutella joy across the blogosphere. So if you haven’t participated as an entrant, at least you can enjoy the hundreds of posts from other Nutella devotees – and try making some of them yourself, like these cream puffs.
I got the best results when I used an ice cream scoop to portion out the batter. I used a piping bag with the first batch and made flatter “disks” that didn’t rise as high. They were certainly edible, but didn’t reach the heights of the second batch, made using the ice cream scoop.
You can see for yourself the height I got from using the ice cream scoop as a measurer and form for the puffs.
Those were the ones I took to a dinner party a few nights ago. They were also the ones where the chocolate glaze didn’t exactly turn out the way I wanted, even if it tasted good.
This cream puff is one of the rejects I kept from the first batch – a little flatter but still delicious – and this time I used a store-bought chocolate syrup from Hershey’s as the glaze.
Cream Puff Shells
printable recipe here
makes 8 large cream puffs
1 cup water
1/2 cup butter
1/4 t. salt
1 cup flour
4 large eggs
Melt butter and water in a saucepan, add salt and bring to a boil. Remove from heat and add flour all at once, stirring vigorously with a wooden spoon until it pulls away from the sides of the pan and forms a ball around the spoon.
Add the eggs, one at a time, beating well after each addition. The mixture should be smooth after each egg is added. Using an ice cream scoop if you have one, drop some of the mixture on a cookie sheet that has been greased, or on a sheet of parchment paper or Silpat. Bake at 15 minutes at 450 degrees, then reduce oven temperature to 350 degrees and bake for another half hour. Let cool completely before cutting in half and filling.
2 cups whipping cream
1 13-ounce jar Nutella
Beat the whipping cream until soft peaks form. Add the Nutella, by spoonfuls, until all the Nutella is incorporated and the cream is stiff. Fill the cream puff shells and drizzle with a chocolate glaze. I used a store-bought syrup made by Hershey’s.
Those look amazing! A divine dessert. So irresistible.
Happy Nutella Day!
Omg…that is all I can say! Those look amazing!
These actually look do-able! I needed a fresh new Nutella recipe about now too. Thanks, Linda. (Wonder what happened with your chocolate sauce..)
I miss it every year. And I'm gaining weight eating fruits and vegetables and exercising! I'd rather gain weight having your Nutella cream puffs! Much more fun.
Holy cow! I just called the husband to bring home some dessert, I wish he could stop by and pick up a few of these!
I truly think that I'm in Nutella heaven after reading this post . . . off to the kitchen now for a big spoonful or maybe a scoop-full of that brown potion!
che grande tentazione questa ricetta, come si può resistere? buona settimana cara linda, un abbraccio…
Dear Linda, these cream puffs look simply divine!! I will be dreaming of these tonight with that luscious nutella filling!! Blessings dear one, Catherine xo
What a fantastic gift for Valentines day! These creme puffs actually remind me of the ones sold at my fathers bakery. They were filled with either whipped creme or pastry creme. They are a work of art!
Your cream puffs look like perfection, Linda!
I will have to indulge only with my eyes as I have to begin mother-of-the-bride dress shopping soon!
Every year I swear I'm going to make something for Nutella Day. Each year, the time arrives and I miss the chance. I've seen lots of Nutella recipes, but these cream puffs are one of the best yet. Makes me long for one…
I'm in awe of the worldwide love for Nutella and cream puffs will just make the cravings stronger and wider-based. Nutella in Mars?
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