Monday, December 30, 2013

Chocolate-Hazelnut Cream Puffs

From the kitchen of One Perfect Bite...Cream puffs, in one form or another, have always been part of our holiday tradition. This year, rather than stress over a Paris Brest or Croquembouche, I decided to serve them in their simplest form along with a lovely mascarpone and Nutella filling, that while nearly effortless to make, was delicious and made the puffs worthy of a high tea or holiday table. While the puffs can be made well ahead of time, fill them just before serving to prevent them from becoming soggy. The recipe comes from Taste of Home magazine and I think you and your family will enjoy this new take on an old-fashioned treat. I do hope you'll give the recipe a try. Here is how the cream puffs are made.

Chocolate-Hazelnut Cream Puffs...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

6 ounces mascarpone or cream cheese
2 tablespoons sugar
2/3 cup chocolate hazelnut Spread (i.e. Nutella)
1/4 cup heavy whipping cream
1/2 cup chopped hazelnuts or pecans, toasted
Cream Puffs
1 cup all-purpose flour
3 tablespoons baking cocoa
2 tablespoons sugar
1 cup water
1/2 cup butter
1/4 teaspoon salt
4 eggs
Confectioners' sugar

1) Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
2) To make filling: Beat cheese and sugar in a small bowl until smooth. Gradually add hazelnut spread and heavy cream and beat until smooth. Stir in hazelnuts. Cover and refrigerate.
3) To make cream puffs: Combine flour, cocoa and sugar in another bowl. Set aside. Add water, butter and salt to a large saucepan and bring to a boil. When butter melts, add flour mixture all at once and stir until a smooth ball forms. Remove from 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.
4) To bake and fill: Drop by rounded tablespoonfuls 2 inches apart onto lined baking sheets. Bake 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 cream puffs.

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  1. OK, I'm salivating! Are you satisfied?!?!?! G'day from downunder - and Happy New Year!!

  2. I never thought of CHOCOLATE cream puffs, what a GREAT idea.

  3. My son would think he had died and gone to Heaven.

  4. They look so delicious! I am not brilliant with choux pastry, so this is inspiring!

  5. they look and sound delicious, my cream puffs always just have whipped cream filling, I would love to try this,

  6. What a luscious treat! One more calorie indulgence before January arrives!

  7. I've been wanting to make cream puffs for the longest time and this sounds like a great preparation. I hope you have a wonderful New Year, Mary.

  8. Mary, These chocolate-hazelnut cream puffs sound terrific. Maybe next Christmas... At the moment, I've been over cream puffed from all of the Holiday feasts! Take Care and Have a Happy and Healthy New Year! Big Daddy Dave

  9. Dear Mary, These cream puffs look delicious!!
    Wishing you a very happy and very blessed New Year. Catherine xo

  10. I have been away too long! How beautiful your blog looks! I have yet to make a cream puff - I am always wary of filling them. But you say they are easy and so duly noted. This will make a grand mid-winter treat for one of my family dinners. The filling just brings comfort and sweetness. Happy New year, Mary!


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