Happy Friday, my friends! The kids are starting Spring Break and we snuck away for a mini vacation so a couple of my fab “bloggy pals” have stepped in to help. Well I can’t just go off and leave you without some fabulous reading material, now can I?
::tap tap tap:: I know you aren’t listening to me because you are drooling over the picture below, aren’t you?? Me too. :)
Please give a warm welcome to Jelli from Jellibean Journals!
Cream puffs are one of those bizarrely lush desserts that people rarely consider making at home. They somehow seem too high maintenance for the home cook. I’m Jelli from Jellibean Journals, and today Claire has kindly given me the privilege of demystifying cream puffs with you.
Let me show you how easy it is to whip up your own batch of sinfully delicious Nutella cream puffs.
Be warned, these beauties are highly addictive!
Cream puffs are made from French pâte à choux (choux pastry). The only thing complicated about making it is the name. Anybody wanna lend some French lessons with that pronunciation? Fingers crossed that my university French professor isn’t reading this…
Choux pastry is made by heating water, salt, and butter in a saucepan. Once the butter melts, all you’ve gotta do is stir in a few basic ingredients and spoon or pipe the smooth, shiny dough onto a prepared baking sheet. The oven’s heat will magically puff up the pastry into delicate, hollow, homemade cream puff shells perfect for packing in gobs of sweet Nutella cream.
Once you know how to make pâte à choux, you can impress your friends with these delicious Nutella cream puffs. When you’ve mastered the basics, be sure to step it up a notch by trying your hand at Aztec Cream Puffs and French Cheese Puffs too!
The printable recipe is below, enjoy!
Jelli is a blogging veteran and avid baker who’s been selling sweets to feed her chocolate addiction for 5+ years. When the polka dotted apron’s hanging up, she’s a full-time mama to two tiny kidlets enjoying the crazy days of motherhood and pumping out brownie recipes from her thrice-dropped-barely-hanging-on laptop in sunny Costa Rica. Connect with her on Twitter.
Seriously, these make me want to lick the screen. Thank you SO much for being here today, Jelli and I hope you all get a chance to pop over to Jellibean Journals and check out more of her amazing and delicious creations. Don’t forget to grab this recipe below!
Recipe: Nutella Cream Puffs
Summary: courtesy of Jelli at JellibeanJournals.com
For The Pâte à Choux Pastry:
- 1 c. flour
- 1 c. water
- 1/2 c. (1 stick) butter
- 4 eggs
For The Nutella Cream:
- 4 c. chilled heavy whipping cream, divided
- 1 1/3 c. Nutella
- Preheat oven to 425* F
- Line a baking sheet with parchment paper or a silicone mat.
- Bring water, salt, and butter to a boil.
- Dump in flour and stir until the mixture sticks together and becomes glossy, leaving the sides of the pan, about 2-3 minutes.
- Allow dough to cool two minutes and then stir in eggs, one at a time, stirring vigorously.
- Spoon into a pastry bag and pipe walnut-sized mounds onto a lined baking sheet.
- You may also spoon batter or use a small cookie scoop.
- Using a dampened fingertip, gently flatten any peaks that may have formed when piping so they don’t brown too quickly.
- Bake 25-35 minutes until golden brown. Underbaked puffs may deflate.
- Remove from oven and poke a hole in the side of each puff with a knife to let steam escape.
- This will assure a crisp puff and also be our entryway for pumping the shells full of Nutella cream bliss.
- While the puffs are cooling, heat 1/2 c. cream with Nutella and stir until combined.
- Remove from heat and cool to room temperature.
- Whip cream to stiff soft peaks and drizzle in Nutella cream mixture until combined.
- Whip to stiff peaks.
- If whipped cream refuses to stiffen, refrigerate the mixture for 30 minutes to an hour and re-whip.
- Fill a piping bag and pipe into the side of each cream puff.
- Alternately, slice cream puffs in half and sandwich with Nutella cream.
- Optional adornment: Sift powdered sugar over puffs.
- Combine Nutella with a bit of cream and heat until soft enough to drizzle over top.
- Decorate and add a bit of crunch with hazelnut pieces.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): Approx 35 puffs