Description

Crispy, crackly-topped chocolate choux puffs filled with luscious hazelnut praline cream—these indulgent pastries combine delicate textures with rich, velvety flavor for a sophisticated bite-sized treat.

Ingredients

Units Scale

For the craquelin topping:
1/4 cup unsalted butter, softened
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons cocoa powder
For the choux pastry:
1/2 cup water
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 large eggs
Pinch of salt
For the hazelnut filling:
1/2 cup heavy cream
1/2 cup Nutella or hazelnut spread
1/4 cup mascarpone cheese

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Instructions

Prepare the craquelin: mix softened butter, brown sugar, flour, and cocoa powder into a dough. Roll between parchment paper, freeze, and cut into small rounds.
For the choux: bring water, butter, and salt to a boil. Stir in flour until it forms a dough. Cool slightly, then beat in eggs one at a time until glossy.
Pipe dough into small mounds on a parchment-lined tray. Top each with a craquelin disk.
Bake at 375°F (190°C) for 25–30 minutes until puffed and crisp. Cool completely.
Whip cream with Nutella and mascarpone until smooth and thick.
Fill a piping bag and inject cream into each puff through the base.
Serve as is or dust lightly with powdered sugar.

Notes

Ensure choux dough is not too hot when adding eggs to prevent scrambling.
Craquelin can be made ahead and kept frozen for quick assembly.
Use a skewer to make a small hole in the base of each puff before piping filling.

Nutrition

Serving Size: 1 cream puff
Calories: 210
Sugar: 10g
Sodium: 45mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg