Why You'll Love It
- - Light, airy shells that melt in your mouth
- - Fresh strawberries add bright, natural sweetness
- - Nutella gives a rich, comforting chocolate‑hazelnut depth
- - Easy to make ahead for gatherings
*Wow, these puffs are like little clouds of chocolate‑strawberry heaven – my family can’t get enough!*
Essential Ingredient Guide
- All-purpose flour: Choose a high‑quality flour for optimal puff structure; sift to avoid lumps.
- Unsalted butter: Room‑temperature butter melts into the dough, creating steam for lift.
- Eggs: Fresh eggs give the batter a smooth, glossy texture.
- Nutella: Stir gently to keep it silky; a pinch of sea salt balances the sweetness.
- Fresh strawberries: Slice thinly and macerate briefly for extra juiciness.
- Powdered sugar: Dust lightly for a subtle finish.
Complete Cooking Process
-
Ingredient Readiness:
Measure flour, melt butter, and bring water to a gentle boil before combining.
-
Flavor Development:
Whisk the egg mixture into the hot dough to create steam, letting the choux rise.
-
Texture Control:
Pipe the dough into uniform rounds; avoid over‑mixing to keep the interior tender.
-
Finishing Touches:
Fill puffs with Nutella‑strawberry cream and dust with powdered sugar just before serving.
-
Serving Timing:
Serve within two hours for peak puff crispness; reheating gently revives the shells.
- Pipe on parchment to prevent sticking
- Bake a second short blast if puffs deflate
- Cool completely before filling to keep shells from sogging
- Use a pastry bag with a large tip for a smooth fill
Pro Tips
Well, these little tricks keep the puffs from turning soggy and preserve that airy bite. Yeah, a little patience at each stage makes all the difference, especially when you’re looking for that perfect contrast between crisp shell and creamy interior. So, take a breath, enjoy the process, and let the kitchen fill with the warm scent of butter and chocolate.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not open the oven door early
- Cool puffs completely before filling
- Use room‑temperature eggs
Frequently Asked Questions
→ Can I make the puffs ahead of time?
Yes, bake the shells up to two days in advance; store in an airtight container and fill just before serving.
→ What if I don’t have Nutella?
Substitute with a smooth chocolate‑hazelnut spread or homemade chocolate ganache.
→ How do I keep the shells from getting soggy?
Cool the puffs completely on a rack, and pipe the filling just before plating.
→ Can I use frozen strawberries?
Fresh are best for texture, but thawed frozen berries work if drained well.
→ What size should the puffs be?
Aim for about 2 inches in diameter for a perfect bite‑size portion.
→ Do I need a stand mixer?
A sturdy whisk works, but a stand mixer makes incorporating the eggs easier.
Chef's Tips
If the shells crack, gently press the sides with a clean kitchen towel while still warm.,For extra shine, brush the tops with a light glaze of warm apricot jam.,Do not over‑fill; the pastry may become soggy.
Nutrition Facts
per serving
310
Calories
5g
Protein
33g
Carbs
18g
Fat
Taste Profile
A sweet, chocolate‑nutty bite balanced by bright strawberry tang
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Provides a dairy‑free alternative with a richer mouthfeel.
Adjust sweetness; you may need less powdered sugar.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper to the Nutella filling for a subtle heat.
Mediterranean Style
Incorporate chopped pistachios and a drizzle of honey over the finished puffs.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Opening the oven too early, causing the shells to collapse
- Over‑mixing the batter, which can make the interior dense
- Filling the puffs while still warm, leading to soggy shells
Meal Prep & Storage
Make Ahead Tips
You can pipe and bake the choux shells up to 24 hours ahead, then store them in an airtight container. Fill with the Nutella‑strawberry cream just before serving for maximum freshness.
Leftover Ideas
Reheat gently in a low oven (300°F) for 5 minutes to refresh the shell; serve with a fresh dollop of whipped cream if desired.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; preheat oven.
Prepare choux dough on the stovetop and incorporate eggs.
Pipe dough onto sheets and bake; cool on rack.
Whip cream, fold in Nutella and strawberries.
Fill cooled puffs, dust with sugar, and garnish.
Nutella Strawberries and Cream Puffs
Discover a light, airy cream puff filled with silky Nutella‑swirled strawberries, perfect for a sweet, indulgent treat that feels like a gentle hug on the tongue.
Timing
Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
Recipe Details
Ingredients
Choux Pastry
- 01 1/2 cup water
- 02 1/2 cup milk
- 03 1/4 cup unsalted butter, cut into pieces
- 04 1/2 tsp salt
- 05 1 cup all-purpose flour
- 06 4 large eggs, at room temperature
Nutella Strawberry Filling
- 01 3/4 cup Nutella
- 02 1/2 cup heavy cream
- 03 1 tsp vanilla extract
- 04 1 cup fresh strawberries, finely diced
- 05 2 tbsp powdered sugar (optional)
Finishing
- 01 Powdered sugar for dusting
- 02 Fresh strawberry slices for garnish
Instructions
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a saucepan, combine water, milk, butter, and salt; bring to a boil, then remove from heat and stir in the flour until smooth.
Let the dough cool for 5 minutes, then beat in the eggs one at a time until fully incorporated and the batter becomes glossy.
Transfer the batter to a piping bag fitted with a large round tip; pipe 1‑inch rounds onto the prepared sheets, spacing them about 2 inches apart.
Bake for 10 minutes, then reduce heat to 375°F (190°C) and continue baking for 15‑20 minutes until golden and puffed.
Cool the puffs completely on a wire rack before filling.
Meanwhile, whisk heavy cream with powdered sugar until soft peaks form; fold in Nutella and vanilla until smooth.
Gently fold the diced strawberries into the Nutella cream, reserving a few pieces for garnish.
Slice the tops off each puff, pipe a generous amount of the Nutella‑strawberry cream, and replace the tops.
Dust with powdered sugar and garnish with fresh strawberry slices; serve immediately.
Notes & Tips
- 1 If the shells crack, gently press the sides with a clean kitchen towel while still warm.
- 2 For extra shine, brush the tops with a light glaze of warm apricot jam.
- 3 Do not over‑fill; the pastry may become soggy.
Tools You'll Need
-
Piping bag with large round tip
-
Medium saucepan
-
Mixing bowls
-
Whisk
-
Wire cooling rack
-
Baking sheets
-
Sharp knife
Must-Know Tips
- Pipe on parchment to prevent sticking
- Cool completely before filling to avoid soggy shells
- Bake a second short blast if puffs deflate
Professional Secrets
- Steam the dough vigorously for maximum rise
- Use a low‑speed mixer to incorporate eggs without deflating batter
- Dust with powdered sugar just before serving to keep shells crisp
Recipe by
EvaEva is a seasoned home‑cook turned recipe developer who brings a dash of curiosity and a pinch of precision to every dish she creates for Your Website ...
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