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°
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Gianduja Cream Puffs
cup water
cup butter
teaspoon salt
1 1/2
cups whipping cream
cup purchased chocolate-hazelnut spread or Chocolate-Hazelnut Spread
Powdered sugar (optional)
  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

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

Chocolate-Hazelnut Spread
cup hazelnuts (filberts)
cup milk
tablespoons powdered sugar
tablespoon honey
teaspoon salt
tablespoon vegetable oil
  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
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