CHOCOLATE-HAZELNUT CREAM PUFFS
Chocoholic friends and family will know you fussed when they taste these mini chocolate cream puffs filled with creamy, chocolate-hazelnut flavor. These tiny treats are as pretty as a picture and worth every mouth-watering bite."
Provided by MAMM79
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For filling, in a small mixing bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in hazelnut spread and cream until blended. Stir in nuts. Cover and refrigerate.
- In a bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.
- Bake at 400° for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.
CHOCOLATE-HAZELNUT CREAM PUFFS
Chocoholic friends and family won't be able to resist these mini chocolate cream puffs filled with creamy, chocolate-hazelnut flavor. The tiny treats are as pretty as a picture and worth every mouthwatering bite.-Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- For filling, in a small bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in Nutella and cream until blended. Stir in nuts. Cover and refrigerate., In another bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. , Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 303 calories, Fat 21g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 177mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE CREAM PUFFS WITH HAZELNUT FILLING (PAULA DEEN)
I picked up a Paula Deen magazine and this was one of the first ones my daughter said we had to try. These are divine using Nutella! We were in chocolate heaven! If you haven't tried Nutella, it is a chocolate hazelnut spread that can usually be found near the peanut butter. I can't keep it in the house long.
Provided by SweetsLady
Categories Dessert
Time 45m
Yield 10 cream puffs, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat. Using a wooden spoon, beat in flour, cocoa, and cinnamon, stirring constantly, until mixture forms a ball. Remove pan from heat, and let cool for 5 minutes.
- Beat in eggs, one at a time, at medium speed with an electric mixer until mixture is smooth.
- Spoon or pipe dough into 10 (2-inch) mounds onto prepared baking sheet. Bake for 30 to 33 minutes or until puffed and golden brown. Set aside to cool.
- Cut cream puffs in half horizontally. Remove soft dough from inside. Spoon Nutella into bottoms of cream puffs; top each evenly with strawberries, and sprinkle with hazelnuts. Cover with tops of cream puffs. Garnish with fresh mint leaves, if desired.
- Note about Cream Puffs (Pate a Choux) - The Pâte à choux dough is baked immediately in a well preheated oven to ensure the greatest expansion and lightness. When baked, the starches in the flour and proteins in the egg coagulate and eventually brown on the outside. During baking, the crust traps steam inside, generated from the moisture in its ingredients and hot air from the oven, plus leavening from the beaten eggs. It is this principle, that causes them to become inflated, hollow and stay puffy. A properly baked choux retains its puffy shape, with a hollow interior with an outside that is crisp and fairly dry, with an all over golden color. When broken apart, it should have a slightly moist crumb on the inside. However, if they are removed from the oven too soon, the structure of the shell has not solidified, and it will collapse. However, when you think they are done take one out of the oven and check it by breaking open and checking the interior walls. If wet and eggy, return to the oven as necessary. Remove when done and cool on a wire rack.
Nutrition Facts : Calories 452.3, Fat 30.7, SaturatedFat 9.2, Cholesterol 109, Sodium 138.8, Carbohydrate 37.7, Fiber 4.6, Sugar 22.4, Protein 8.3
HAZELNUT (NUTELLA) FILLED CREAM PUFFS
Hazelnut (Nutella) Filled Cream Puffs Topped with Whipped Cream, Chocolate syrup & Strawberries.
Provided by Snardolillo
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375. Line a baking sheet with parchment paper.
- 2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat. Beat in flour, stirring constantly, until mixture forms a ball. Remove pan from heat, and let cool for 5 minutes.
- 3. Beat in eggs, one at a time, at medium speed with an electric mixer until mixture is smooth.
- 4. Spoon or pipe dough into 10 (2-inch) mounds onto prepared baking sheet. Bake for 30 to 33 minutes or until puffed and golden brown. Set aside to cool.
- 5. Cut cream puffs in half horizontally. Remove soft dough from inside. Spoon Nutella into bottoms of cream puffs and sprinkle with hazelnuts. Cover with tops of cream puffs. Garnish with whipped cream, chocolate and Strawberries, if desired.
- 6. Serve freshly made or chilled.
Nutrition Facts : Calories 354.9, Fat 22.2, SaturatedFat 16.9, Cholesterol 98.8, Sodium 154.6, Carbohydrate 32.6, Fiber 2.3, Sugar 20, Protein 5.9
CHOCOLATE-HAZELNUT NAPOLEONS
Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Dessert Pastry Hazelnut Chocolate Phyllo/Puff Pastry Dough Entertaining Winter New Year's Eve
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make hazelnut crème:
- Melt chocolate with Nutella and keep warm.
- Beat cream with an electric mixer until it just holds soft peaks, then chill.
- Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes.
- Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes.
- Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow steam (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.
- Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours.
- Candy hazelnuts:
- Line a baking pan with foil (shiny side up).
- Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop.
- Bake pastry:
- Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper.
- Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes.
- Meanwhile, stir together corn syrup and water.
- Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely.
- Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles.
- Assemble dessert:
- Arrange 8 rectangles on a baking sheet and dust with confectioners' sugar to cover. (To mark pastry decoratively, see cooks' note, below.)
- Dab a small amount of hazelnut crème in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut crème among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts.
- Do Ahead
- Hazelnut crème can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.
HAZELNUT CREAM FILLING
I use this recipe to fill my chocolate crepes, but this would be a delicious filling for cakes or cream puffs as well.
Provided by L. Duch
Categories Dessert
Time 1m
Yield 8 cups, 30 serving(s)
Number Of Ingredients 6
Steps:
- Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
- Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
- Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
- Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
- Fold in the whipped cream that has been put aside in the fridge.
- Fill your favourite pastry.
- This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
- Time includes the time it takes for whipped cream to set up in the fridge.
Nutrition Facts : Calories 167.8, Fat 13.5, SaturatedFat 8.5, Cholesterol 38.7, Sodium 15.3, Carbohydrate 11.4, Sugar 11.2, Protein 1
CHOCOLATE CREAM PUFFS
Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
- Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
- Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
- Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
- For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g
CHOCOLATE HAZELNUT MOUSSE CUPS
Three of my favorite foods-chocolate, hazelnuts and puff pastry-come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake pastry shells according to package directions. Cool completely., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., In another bowl, beat mascarpone cheese, Nutella and cinnamon until blended. Fold in whipped cream and chocolate chips. Spoon into pastry shells. If desired, drizzle with melted chocolate. Sprinkle with hazelnuts. Refrigerate until serving.
Nutrition Facts : Calories 581 calories, Fat 48g fat (19g saturated fat), Cholesterol 74mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
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CHOCOLATE HAZELNUT CREAM PUFFS - CLOUDY KITCHEN
From cloudykitchen.com
Estimated Reading Time 8 minsTotal Time 458160 hrs 28 mins
- CRAQUELIN Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead).
- CHOUX AU CRAQUELIN Preheat the oven to 400°f / 200°c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 ¼” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” (5cm) between each), then flip over the baking sheet so that the side with the drawing is facing downward. Fit a large piping bag with a large round piping tip. In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.
- Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray. If you need another tray to pipe your choux on, create another template using the parchment and a cookie cutter.
- Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them. Bake the cream puffs for 15 min at 400°f / 200°c, then turn down the oven to 350°f / 180°c, and bake for a further 15-20 minutes, until puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400°f / 200°c, and repeat the baking process with the remaining buns.
CHOCOLATE HAZELNUT CREAM CHEESE PUFFS - MIDWEST LIVING
From midwestliving.com
5/5 (1)Calories 318 per servingTotal Time 1 hr 20 mins
- For pastry: 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. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition.
- Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 40 minutes or until golden brown and firm. Prick puffs with a sharp knife to allow steam to escape. Transfer to a wire rack; let cool.
- For filling: In a medium bowl, combine the cream cheese and 1/3 cup of the chocolate-hazelnut spread. Beat with an electric mixer on medium speed until well combined. Fold in the whipped topping until combined. Cover and chill until serving.
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