We’ll call this one “Jodi vs. Better Homes & Gardens” – as this recipe is a modification of one that appeared under the name “Gianduia Cream Puffs” in the Better Homes & Gardens publication Christmas Baking. Gianduia is the name for a certain sort of Italian chocolate containing hazelnut paste. Originally, Nutella was marketed under the name “Pasta Gianduia” to appeal more to children. You learn something new everyday.

I messed with the recipe, let my kids help and now I present it to you.

Nutella Cream Puffs

Ingredients

1 cup water
½ cup butter (1 stick)
¼ tsp. salt
1 cup all-purpose flour
4 eggs
1 ½ cups heavy whipping cream
¾ cup Nutella
Powdered sugar (optional)

Instructions

1. Grease (or line with parchment paper) one large sheet pan. If you have an Easy-Bake wall oven like mine, use two smaller pans, then rotate half-way through baking.

2. In a medium saucepan, combine water, butter and salt. Bring to boiling over medium-high heat. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat.

3. Preheat oven to 400°F.

4. Cool puff dough for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition. This is a lot of work. Force random children to help you.

5. Pipe or drop 12 equal mounds of dough onto the prepared baking sheet(s). Using a moistened finger, smooth any rough peaks in the tops of the cream puffs.

6. Bake for 30-35 minutes or until golden brown and firm. Remember if you are using two smaller pans to rotate the pans on the shelves and turn them around. Cool completely. Store in an airtight container until ready to fill.

7. Wait to make your filling until less than an hour before serving. In a large bowl, beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Beat in Nutella.

8. You can fill the puffs in one of two ways. The first way is to flip them over and poke a hole in the bottom of them then shoot the filling into them with a pastry bag. The other is to cut them in half, then pipe or spoon the filling into the middle like a sandwich. Both are attractive, but if you are taking them anywhere, the piping method is safer.

If you’re piping, use a large star tip. You COULD use a coupler, or you could just shove the tip all the way down in the bag like I did above.

Poke a hole in the bottom of the puffs with the fat end of a chopstick or whatever handy thing you have lying around.

Push the tip of your bag into the puff then squeeze until you feel the puff starting to stretch slightly.

If desired, sprinkle cream puffs with powdered sugar. I didn’t think they looked as pretty with the sugar.

Here’s what they look like inside:

Here is mine in comparison with Better Homes & Gardens’ version:

(I made one using the “sandwich” method for comparison’s sake.)

And, here’s the weekly installment of “What’s Smeared On Pudge’s Face?” (That’s Nutella whipped cream, if you’re playing the home game.)

Don’t be intimidated by things like cream puffs! These are not especially difficult. I work in a kitchen that blows the circuit if I run the toaster oven at the same time as the microwave. If I can do it, so can you!

If you MUST store these, put them in an airtight container in the fridge overnight at most. The powdered sugar will melt, the pastry will lose its crisp and the puffs become chewier. They aren’t bad but they aren’t what they were the night before.

These just do not keep well.
You must consume them all immediately.
That’s an order.

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all photos copyright © 2009 by jodi a. kasten • all rights reserved