Nutella Strawberry Cream Puffs
Nutella Strawberry Cream Puffs are a delightful treat that combines light, airy pastry shells filled with a creamy Nutella filling and fresh, juicy strawberries. The combination of the crispy puff…
Tip: save now, cook later.Nutella Strawberry Cream Puffs are a delightful treat that combines light, airy pastry shells filled with a creamy Nutella filling and fresh, juicy strawberries. The combination of the crispy puff and the rich, chocolate-hazelnut spread with the sweet strawberries makes every bite a little moment of happiness.
I love making these cream puffs when I want to impress friends or just treat myself to something special. The best part is how simple they are to put together, but they always look like you spent hours in the kitchen. I like to add a little powdered sugar on top for a pretty finish and a touch more sweetness.
These cream puffs are perfect served at a tea party, as a fun dessert after dinner, or even just as a little midday pick-me-up. I find that the fresh strawberries add a nice balance to the Nutella, so it’s never too rich. Whenever I make these, they disappear fast, and I’m usually asked to make them again soon!
Key Ingredients & Substitutions
Choux Pastry Basics: Water, butter, flour, eggs, and salt are the foundation. Butter adds richness, and eggs help puff the dough up. If you want dairy-free, swap butter with a plant-based alternative.
Nutella: This is the star spread with its chocolate-hazelnut flavor. If you need a substitute, try any chocolate-hazelnut spread or even chocolate ganache for a different but tasty twist.
Heavy Cream: Whipped to create the light filling. Use full-fat coconut cream if you want a dairy-free version; it whips up similarly.
Strawberries: Fresh and sliced for brightness and a juicy contrast. You can use raspberries or blueberries if strawberries aren’t in season.
How Do You Make the Perfect Light and Puffy Choux Pastry?
Choux pastry is key here and can seem tricky, but a few tips help create puffy, hollow shells perfect for filling.
- Boil water and butter first to melt butter fully and create steam during baking.
- Add flour all at once and stir vigorously off heat until it forms a smooth ball; this step cooks the flour and removes lumpiness.
- Cool slightly before adding eggs one at a time—this avoids cooking the eggs and ensures smooth batter.
- Bake hot initially (425°F) to help rise, then lower the temperature to dry out shells without burning.
- Do not open the oven during baking, or the puffs may collapse.
Equipment You’ll Need
- Medium saucepan – perfect for making the choux pastry dough evenly without burning.
- Mixing bowl – to cool the dough and mix in eggs easily.
- Wooden spoon or spatula – great for stirring the thick dough until smooth.
- Piping bag with a round or heart-shaped tip – helps form neat, even cream puff shapes quickly.
- Baking sheet lined with parchment paper – stops the puffs from sticking and ensures even baking.
- Electric mixer or whisk – for whipping cream to light, fluffy peaks.
- Sifter or fine mesh strainer – to dust powdered sugar beautifully over finished cream puffs.
Flavor Variations & Add-Ins
- Swap strawberries with raspberries or blueberries for a different fresh, fruity twist that still pairs well with Nutella.
- Add a teaspoon of orange zest to the whipped cream for a bright, citrusy flavor that complements chocolate.
- Mix chopped toasted hazelnuts into the Nutella cream for added crunch and a nutty boost.
- Try filling with peanut butter whipped cream and banana slices instead of Nutella and strawberries for a new flavor combo.
Nutella Strawberry Cream Puffs
Ingredients You’ll Need:
For the Cream Puff Shells:
- 1/2 cup (120ml) water
- 1/4 cup (60g) unsalted butter
- 1/2 cup (65g) all-purpose flour
- 2 large eggs
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup (120ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup Nutella spread
- 1 cup fresh strawberries, hulled and sliced
For Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 minutes for baking, plus cooling time. Expect an extra 10 minutes for assembling the cream puffs. Plan for about 1 hour total, including letting the puffs cool completely before filling.
Step-by-Step Instructions:
1. Preheat Oven & Prepare Baking Sheet:
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper so the cream puffs won’t stick.
2. Make the Choux Pastry (Cream Puff Shells):
In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Take the pan off the heat, then quickly stir in all the flour until the dough forms a ball and pulls away from the pan sides. Let the dough cool for about 5 minutes. Then, beat in the eggs one at a time until the dough is smooth and glossy.
3. Shape and Bake the Cream Puffs:
Use a spoon or a piping bag to form heart-shaped mounds of dough onto your baking sheet. To get the heart shape, pipe two small connected circles or shape by hand. 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 the puffs are golden and puffed. Let them cool fully on a wire rack.
4. Prepare the Nutella Whipped Cream Filling:
In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully fold in the Nutella until everything is combined and creamy.
5. Assemble Your Cream Puffs:
Slice each cooled puff in half horizontally. Spread or pipe a generous layer of Nutella whipped cream on the bottom half, then layer on the sliced strawberries. Put the top half of the puff over the strawberries.
6. Finish and Serve:
Sprinkle powdered sugar over the tops for a pretty, sweet finish. Serve your cream puffs right away or chill them for a couple of hours before serving.
Can I Use Frozen Strawberries for This Recipe?
You can, but be sure to thaw and drain them well first to avoid soggy cream puffs. Pat them dry with paper towels before assembling.
How Should I Store Leftover Cream Puffs?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reassemble with fresh strawberries before serving if needed to keep them fresh.
Can I Make the Cream Puff Shells in Advance?
Yes! Bake the shells ahead of time and keep them in an airtight container. Fill with the Nutella cream and strawberries just before serving for the best texture.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, chilled full-fat coconut cream works well as a dairy-free alternative. Whip it just like heavy cream for a similar texture.