Gianduja Cream Puffs

Ooh la la! This cream puff recipe is stuffed with gianduja chocolate (flavored with chocolate-hazelnut spread).

Platter of four chocolate-stuffed Gianduja Cream Puffs
Prep Time:
30 mins
Cool Time:
10 mins
Bake Time:
30 mins
Total Time:
30 mins
12 cream puffs


  • 1 cup water

  • ½ cup butter

  • ¼ teaspoon salt

  • 1 cup all-purpose flour

  • 4 eggs

  • 1 ½ cup whipping cream

  • ¾ cup purchased chocolate-hazelnut spread or Chocolate-Hazelnut Spread

  • Powdered sugar (optional)

  • Cocoa powder (optional)

Chocolate-Hazelnut Spread

  • ¾ cup hazelnuts (filberts)

  • 6 ounce milk chocolate

  • ¼ cup milk

  • 2 tablespoon powdered sugar

  • 1 tablespoon honey

  • teaspoon salt

  • 1 tablespoon unsweetened cocoa powder

  • 1 tablespoon vegetable oil


  1. Preheat oven to 400°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.

Chocolate-Hazelnut Spread

  1. To toast and skin hazelnuts, preheat oven to 350°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.


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

Nutrition Facts (per serving)

333 Calories
26g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 333
% Daily Value *
Total Fat 26g 33%
Saturated Fat 14g 70%
Cholesterol 123mg 41%
Sodium 159mg 7%
Total Carbohydrate 20g 7%
Total Sugars 11g
Protein 5g
Vitamin C 0.2mg 1%
Calcium 53mg 4%
Iron 1.1mg 6%
Potassium 59mg 1%
Folate, total 28.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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