Nutella Strawberry Cream Puffs
Nutella Strawberry Cream Puffs are a delightful treat that combines light, fluffy puffs filled with rich, creamy Nutella and fresh, juicy strawberries. The balance of sweet chocolate-hazelnut spread and the…
Tip: save now, cook later.Nutella Strawberry Cream Puffs are a delightful treat that combines light, fluffy puffs filled with rich, creamy Nutella and fresh, juicy strawberries. The balance of sweet chocolate-hazelnut spread and the natural tartness of strawberries makes each bite a little celebration of flavors and textures.
I love making these for special occasions or just when I want a fun dessert that isn’t too heavy. The cream puffs themselves are soft on the outside and airy inside, which pairs perfectly with the smooth Nutella cream filling. Adding the strawberries gives a fresh and fruity twist that everyone seems to enjoy, even those who don’t usually go for chocolate desserts.
My favorite way to serve these cream puffs is chilled, right out of the fridge, when the filling is perfectly set and the strawberries are cool and refreshing. They’re great to share at family gatherings or to brighten up a casual weekend dessert. Plus, they’re surprisingly easy to make, which makes me feel like a dessert pro every time!
Key Ingredients & Substitutions for Nutella Strawberry Cream Puffs
Choux Pastry: Water, butter, flour, eggs, and salt create the airy shell. Use unsalted butter to control saltiness. For a dairy-free version, swap butter for coconut oil and use an egg replacer (like flaxseed) but the texture might differ.
Heavy Cream: This makes the whipped cream smooth and rich. For a lighter option, try half-and-half whipped with gelatin or use coconut cream for a vegan twist. Chill it well for perfect whipping.
Nutella: The star chocolate-hazelnut spread adds sweetness and flavor. You can replace it with any chocolate hazelnut spread or even peanut butter for a twist. Melt it gently if you want a drizzle instead of mix-in.
Strawberries: Fresh strawberries add a juicy, tart balance. If fresh aren’t available, frozen (thawed) berries work but might be softer. Other berries like raspberries or blueberries can also pair well.
How Can I Get Light, Puffy Cream Puffs Every Time?
Choux pastry can feel tricky, but the key is in careful cooking and egg incorporation:
- Cook the dough: Boil water and butter first, then stir in flour off the heat. Stir until it forms a smooth ball and pulls from the pan.
- Cool slightly: Let the dough cool about 5 minutes so the eggs don’t scramble when added.
- Add eggs gradually: Beat eggs in one by one. The dough should be shiny and sticky but not too runny.
- Bake hot then lower: Start at a high temperature (425°F/220°C) to get puffing, then lower the heat to dry the inside fully.
- Don’t open the oven: Avoid opening while baking to keep the steam inside for puffing.
These tips help your puffs become golden, crisp, and hollow inside—perfect to fill with your creamy Nutella and strawberry filling!
Equipment You’ll Need
- Baking sheet – for baking your cream puffs evenly and with crisp edges.
- Parchment paper – helps prevent sticking and makes cleanup easy.
- Medium saucepan – to cook the choux pastry dough smoothly without burning.
- Mixing bowl – for beating eggs into the dough and whipping cream.
- Electric mixer or whisk – makes whipping cream to stiff peaks faster and easier.
- Piping bag or spoon – to shape the cream puff dough neatly on the baking sheet.
- Serrated knife – to slice cream puffs cleanly without crushing them.
Flavor Variations & Add-Ins
- Swap strawberries with raspberries or blueberries for a different berry flavor and texture.
- Use almond or hazelnut extract in the whipped cream for a nutty twist that pairs well with Nutella.
- Add chopped toasted hazelnuts inside or on top for crunch and extra nuttiness.
- Replace Nutella with peanut butter for a peanut butter and berry cream puff.
How to Make Nutella Strawberry Cream Puffs
Ingredients You’ll Need:
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/4 cup (60 g) unsalted butter
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs
- Pinch of salt
For the Fillings:
- 1 cup (240 ml) heavy cream, chilled
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (120 g) Nutella
- 1/2 cup (120 g) fresh strawberries, thinly sliced
For Decoration:
- Powdered sugar, for dusting
- Melted chocolate or extra Nutella for drizzling
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake the choux pastry, plus about 10 minutes to prepare the fillings and assemble. Cooling the cream puffs fully before assembling takes around 20-30 minutes. Plan for a total time of about 1 to 1.5 hours.
Step-by-Step Instructions:
1. Make the Choux Pastry:
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a saucepan, bring water, butter, and salt to a boil over medium-high heat. Remove from heat and mix in flour all at once. Stir quickly until the dough forms a ball and pulls away from the pan.
Transfer the dough to a bowl and let it cool for 5 minutes. Then, beat in eggs one at a time until the dough is smooth and slightly sticky.
Use a spoon or piping bag to drop or pipe small rounds (about 2 inches wide) onto the baking sheet, spacing them 2 inches apart.
2. Bake the Cream Puffs:
Bake at 425°F (220°C) for 10 minutes to help them puff up, then lower the heat to 350°F (175°C) and bake for another 15-20 minutes until golden and hollow-sounding when tapped. Remove from oven and cool completely on a wire rack.
3. Prepare the Filling and Assemble:
Whip the chilled heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold Nutella into half of the whipped cream to make a Nutella cream.
Slice the cooled cream puffs in half horizontally. Spread plain whipped cream on the bottom half, then the Nutella whipped cream. Arrange sliced strawberries on top, then cover with the top half of the puff.
Dust the cream puffs with powdered sugar and drizzle melted chocolate or extra Nutella on top as decoration.
4. Serve or Store:
You can serve these delicious cream puffs right away or refrigerate them until you’re ready. If chilled, take them out a bit before serving for the best flavor and texture.
Can I Use Frozen Strawberries in This Recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid extra moisture that could sog the cream puffs. Pat them dry gently with paper towels before assembling.
How Should I Store Leftover Cream Puffs?
Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days. The pastry may soften over time, so for best texture, enjoy them fresh or within a day of assembling.
Can I Make the Choux Pastry Ahead of Time?
Absolutely! Bake the choux puffs a day ahead, let them cool completely, and store them in an airtight container at room temperature. Fill them right before serving to keep them crisp.
What Can I Substitute for Nutella?
If you don’t have Nutella, any chocolate hazelnut spread works well. You can also try peanut butter or almond butter for a different but delicious twist!
