Wednesday, October 10, 2012

Nutella Cream Puffs

One word:  AMAZING.  Seriously these are to die for and so simple!  I got about 20 because I made them a little bigger and they are almost gone!

5.5 tbs butter
1 tbs sugar
1 cup minus 1 tbs cake flour
1/2 cup whole milk
1/2 cup water
pinch of salt
3 large eggs
1/8 tsp  cinnamon

Preheat oven to 350 degrees F.

Bring the butter, sugar, milk, water, and salt to a boil in a saucepan. Remove from heat and stir in the flour, whisking vigorously until it turns into a homogenous paste. Let cool and add eggs, one at a time, beating well after each addition, and stir in the cinnamon last.

Fill a piping bag with a round tip with the batter and pipe small mounds on a baking sheet. 

Bake for 9 minutes. Then open your oven door slightly (or stick a wooden spoon in it to hold it open) and bake for 20-25 minutes until golden.

Remove and let cool.

Nutella Filling:

6.5 oz Nutella spread
2.5 tbs butter
6-8 tbs heavy whipping cream

Beat all ingredients together on high until fluffy. Add more cream according to taste.

Pour the filling into a piping bag with a small round top. Poke holes in the sides of each cream puff, or on the bottom with the tip of the piping bag and fill with frosting.


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