Recipes and Cooking Gianduja Cream Puffs Ooh la la! This cream puff recipe is stuffed with gianduja chocolate (flavored with chocolate-hazelnut spread). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 21, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 10 mins Bake Time: 30 mins Total Time: 30 mins Servings: 12 Yield: 12 cream puffs Jump to Nutrition Facts Ingredients 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 ⅛ teaspoon salt 1 tablespoon unsweetened cocoa powder 1 tablespoon vegetable oil Directions Preheat oven to 400°F. Grease a large baking sheet; set aside. 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. 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. 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. 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 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. 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. 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. *Tip: If you choose to pipe the dough and the filling, use a decorating bag fitted with a large star tip. Rate it Print Nutrition Facts (per serving) 333 Calories 26g Fat 20g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.