Gianduja Cream Puffs

  • Makes: 12 servings
  • Serving Size: 1 cream puff
  • Yields: 12 cream puffs
  • Prep: 30 mins
  • Cool: 10 mins
  • Bake: 30 mins 400°
Rate me!


Gianduja Cream Puffs
Ingredients
1
cup water
1/2
cup butter
1/4
teaspoon salt
4
eggs
1 1/2
cups whipping cream
3/4
cup purchased chocolate-hazelnut spread or Chocolate-Hazelnut Spread
 
Powdered sugar (optional)
Directions
  1. Preheat oven to 400 degrees F. Grease a large baking sheet; set aside.
  2. In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
  3. Pipe or drop 12 mounds of dough onto the prepared baking sheet.* Bake for 30 to 35 minutes or until golden and firm. Transfer to a wire rack; cool.
  4. For filling, in a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Beat in chocolate-hazelnut spread on low speed just until combined.
  5. Before serving, cut tops from cream puffs; remove soft dough from inside. Pipe or spoon filling into cream puffs.* Replace tops. If desired, sprinkle with powdered sugar.
From the Test Kitchen
*Tip:

If you choose to pipe the dough and the filling, use a decorating bag fitted with a large star tip.

Chocolate-Hazelnut Spread
Ingredients
3/4
cup hazelnuts (filberts)
6
1/4
cup milk
2
tablespoons powdered sugar
1
tablespoon honey
1/8
teaspoon salt
1
tablespoon vegetable oil
Directions
  1. To toast and skin hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake about 5 minutes or until light brown, stirring once to toast evenly. Remove from oven. Place hazelnuts in a clean kitchen towel and rub vigorously to remove skins. Set aside.
  2. Finely chop milk chocolate and place in a medium bowl; set aside. In a small heavy saucepan combine milk, powdered sugar, honey, and salt. Bring just to boiling. Pour hot milk mixture over chopped chocolate. Let stand for 5 minutes. Stir until smooth. Cool slightly.
  3. In a food processor combine toasted hazelnuts and cocoa powder. Cover and process until nuts start to form a paste. Add oil; cover and process until a paste forms. Add chocolate mixture; cover and process until mixture is nearly smooth. Transfer to a serving bowl. Serve at room temperature.
Nutrition Facts (Gianduja Cream Puffs)
    Per serving:
  • 333 kcal cal.,
  • 26 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 123 mg chol.,
  • 159 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 11 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X