Nutella Strawberry Cream Puffs
Nutella Strawberry Cream Puffs are little clouds of happiness filled with creamy Nutella and fresh, juicy strawberries. The light, flaky pastry pairs perfectly with the rich chocolate-hazelnut spread and sweet…
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Nutella Strawberry Cream Puffs are little clouds of happiness filled with creamy Nutella and fresh, juicy strawberries. The light, flaky pastry pairs perfectly with the rich chocolate-hazelnut spread and sweet berries, making each bite a perfect balance of textures and flavors. If you love treats that feel fancy but are actually pretty simple, these cream puffs are just the ticket.
I love making these when friends come over because they’re such a fun surprise and always get smiles all around. One tip I’ve learned is to make sure the cream puffs are cool before filling them, so the Nutella stays smooth and the strawberries stay fresh. It’s such a satisfying feeling to watch these little puffs disappear fast — they’re just that good!
These cream puffs are great for a special breakfast, a light dessert, or even a sweet snack with coffee or tea. I like to keep some extra strawberries on hand for topping, which adds a bright, fresh touch. Honestly, nothing beats that moment when you break one open and the chocolatey Nutella and fruity strawberry filling spills out — it’s little pieces of happiness in every bite.
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels. If you prefer dairy-free, try vegan butter or coconut oil, but note it may affect the puff’s rise and flavor slightly.
Flour: All-purpose flour works great here. You could use gluten-free flour blends if needed, but results may vary. Make sure to use a fine, powdery flour for the lightest dough.
Eggs: Eggs help create the puff’s structure and rise. Large eggs give you the right moisture; smaller eggs might make the dough too dry. No good substitute here for the best results.
Heavy Cream: Chilled heavy cream whips best for a light, fluffy filling. For a lighter option, you can try half-and-half with gelatin, but it won’t be as thick and airy.
Strawberries & Raspberries: Fresh berries add juicy bursts. If you can’t find fresh, frozen can work once thawed and drained well. Blueberries or blackberries can also be tasty alternatives.
Nutella: This drizzle adds creamy chocolate-hazelnut flavor. You might substitute with chocolate ganache, hazelnut spread, or even melted chocolate chips for a similar touch.
How Do You Make Perfect Light and Puffy Cream Puffs?
Making choux pastry might seem tricky, but the key is these simple steps:
- Boil the butter, water, and salt: This mixture must reach a rolling boil to activate the dough properly for puffing.
- Add flour all at once: This helps form a smooth dough ball that leaves the pan’s sides clean.
- Cool the dough slightly: Waiting 5 minutes prevents the eggs from cooking when added, helping to keep the right texture.
- Add eggs one at a time: Beat in fully after each egg. The dough will look smooth and glossy but still hold shape—it should be thick but pipeable!
- Bake high then lower: Baking at 425°F first creates steam to puff up the dough. Lowering heat then dries the inside so the puffs don’t collapse.
- Dry out after baking: Leaving the oven door ajar helps remove moisture so the insides stay hollow and light.
Follow these tips for consistent, airy cream puffs every time!
Equipment You’ll Need
- Medium saucepan – to boil the butter, water, and mix the dough evenly.
- Wooden spoon – great for stirring the dough without scratching your pan.
- Mixing bowl – to beat in the eggs and mix the choux pastry smoothly.
- Piping bag or spoon – helps you shape the cream puffs neatly and evenly.
- Baking sheet lined with parchment paper – ensures the puffs bake evenly and don’t stick.
- Electric mixer or whisk – to whip the cream until it’s light and fluffy.
- Small microwave-safe bowl – to warm Nutella for easy drizzling.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries to change up the berry flavor and add variety.
- Mix in a teaspoon of almond extract or citrus zest into the whipped cream for a bright, fresh twist.
- Add chopped toasted hazelnuts on top of the Nutella drizzle for extra crunch and nutty flavor.
- Fill with chocolate mousse instead of cream for a richer, more decadent dessert.
Nutella Strawberry Cream Puffs
Ingredients You’ll Need:
For The Cream Puffs (Choux Pastry):
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For The Filling:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam or puree
Fresh Fruit:
- 1 cup strawberries, sliced
- 1/2 cup fresh raspberries
Topping:
- Nutella, for drizzling
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 45 minutes to prepare and bake the cream puffs plus 10 minutes for cooling. You’ll spend roughly 15 minutes whipping the cream and assembling the puffs. So, plan for about 1 hour to enjoy these delightful treats fresh and perfect!
Step-by-Step Instructions:
1. Make The Cream Puffs (Choux Pastry):
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, bring butter, water, and salt to a rolling boil. Quickly add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a ball. Transfer the dough to a bowl and let it cool for 5 minutes. Then, beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
Using a spoon or piping bag, form small mounds about 1.5 inches wide on your baking sheet, keeping them 2 inches apart. Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F (175°C) and bake for another 15-20 minutes until golden and puffed. Turn off the oven, leave the door slightly open, and let the puffs dry for 10 minutes before removing them to cool completely on a wire rack.
2. Prepare The Whipped Cream Strawberry Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the strawberry jam or puree to give the cream a lovely pink hue and strawberry flavor.
3. Assemble The Cream Puffs:
Slice each cream puff in half horizontally. Pipe or spoon a layer of plain whipped cream on the bottom half, then add a layer of the strawberry whipped cream. Top with fresh strawberries and raspberries. Replace the top half of the cream puff to complete the sandwich.
4. Finish With Nutella And Powdered Sugar:
Warm Nutella slightly to make it easy to drizzle (a few seconds in the microwave works well). Drizzle Nutella generously over each cream puff, and then lightly dust with powdered sugar for a pretty, finishing touch.
5. Serve Immediately:
These cream puffs are best served right away so the pastry stays crisp and the fillings fresh. Enjoy every sweet, creamy bite!
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before using. This helps prevent the cream puffs from getting soggy.
Can I Prepare the Cream Puffs Ahead of Time?
Absolutely! You can bake the cream puffs a day ahead and store them in an airtight container at room temperature. Fill them with cream and fruit just before serving to keep them fresh and crisp.
How Should I Store Leftover Cream Puffs?
Store any leftovers in the refrigerator in an airtight container for up to 2 days. Because the pastry may soften, it’s best to enjoy them as soon as possible for the best texture.
Can I Substitute Nutella with Something Else?
Definitely! You can use any chocolate-hazelnut spread, chocolate ganache, or even melted chocolate chips if you prefer. Just warm gently before drizzling for easy pouring.
