I’m back guys!
It’s been quiet here for a while, mainly because my kitchen was infested (let’s not get into the details). Also you know, life in general… But I’m back on the grind churning out baked goods and maintain my sanity. After midterms, I think we all deserve to unwind with some guilty pleasures and for me, that’s watching my choux buns rise in the oven.
Of course, Nutella is always my favorite guest star (also most readily available form of crack). And then you add cream. And you add the rich, buttery choux puffs. And top it off with chocolate ganache…
These are the easiest crowd pleasers to make in huge batches and perfect for all the upcoming holidays down the line (or just for yourself let’s be honest). It’s okay, sweater season is here so we can all stop the summer bod bullshit and enjoy ourselves. So go ahead and ruin you and your friends’ diets with these little monsters <3.
Makes about 18-24 little sexy soldiers
Time: 50 minutes
For the pâte-a-choux:
- 3/4 cups water
- 5 tablespoons unsalted butter
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 100 grams all-purpose flour (3/4 cup + 1 teaspoon – I really suggest using a scale!)
- 4 eggs
For the Nutella cream:
- A little less than 1 pint heavy cream (pour out 1/4 cup for the ganache and use all of the rest)
- 1/2 cup Nutella (or more…probably more)
For the chocolate ganache:
- 4 oz baking semi-sweet chocolate or 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 cup Nutella (again, use liberally)
- To make the pâte-a-choux:
- In a medium saucepan, bring the butter, water, sugar and salt to a boil. Remove from heat and add the flour, mix thoroughly with a wooden spoon or rubber spatula.
- Put the pot back onto the heat and stir the mixture until a thin film forms at the bottom of the pan and the dough becomes smooth, about 1-2 minutes.
- Take the pan off the heat and add in the eggs, one at a time, with your weapon of choice (wooden spoon, rubber spatula, or electric mixer on low speed). The batter will come together, trust me, and should form a v-tip when you pull your weapon away from it.
- Preheat your oven to 400F. Line two baking trays with parchment paper (life pro tip: stick a little bit of the batter under the corners of the parchment to keep it in place). Transfer the pâte-a-choux to a piping bag (just snip the bag, you don’t need a tip) and pipe 3/4 to 1 inch little domes onto the tray (depending on your preference of puff size), spacing them about 1 inch apart. Wet your finger with cold water and tap down the little peaks.
- Note: this batter can also be used for eclairs, savory puffs, and all sorts of goodness, you can save it in the fridge in the sealed piping bag for a week.
- Bake for 16-22 minutes until risen and light brown, depending on size and oven. They’re ready when they look like my picture above. When ready, set aside to cool completely. Make a slit on the bottom with a knife for filling.
- For the cream: whip the cream until stiff peaks, add in the Nutella and mix until incorporated. Transfer to a piping bag with a small round tip (I used Wilton #3). Fill the puffs with as much cream until it oozes 😏😏😏. Set in the fridge to chill.
- Meanwhile, make ganache: Put the chocolate in a big bowl (break up into pieces if using chocolate bar). Heat the cream and Nutella in the microwave for 40-60 seconds. Whisk well and pour over the chocolate. Mix well until smooth. Dip each profiterole in the ganache to glaze.
- Bite into it and let the spirit of Nutella God enlighten all your senses. Enjoy!