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Small Pastries

Hazelnut Cream Puffs

Learn how to make Hazelnut Cream Puffs, light pastries filled with hazelnut cream, perfect as a snack or after dinner. A traditional touch.
Recipe Hazelnut Cream Puffs
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 20 minutes
  • Servings for 6 people

If you are craving a hazelnut cream puff dessert that can surprise and pamper your guests, this hazelnut cream puff recipe will win you over at first bite. The enveloping aroma of hazelnuts meets the delicacy of choux pastry for filled cream puffs, creating very light pastries filled with a luscious hazelnut cream for cream puffs that melts in your mouth. Ideal for any special occasion, these homemade cream puffs are a real treat: perfect both as a sweet idea for parties and birthdays and for ending a dinner with friends on a high note, served with a steaming cup of coffee.

We will reveal how to make hazelnut-filled cream puffs with all our tricks for easy, light baked cream puffs, golden outside and soft inside. You can make the classic version or also try homemade gluten-free cream puffs, suitable for all your guests. The real star is still the filling: choose a velvety hazelnut cream to enrich, if you like, with whipped cream and crunchy chopped nuts for elegant cream puffs with whipped cream and hazelnuts that will surprise even the most demanding palates.

Let yourself be inspired and create a display of tempting little desserts: these cream puffs also pair perfectly with other refined desserts such as the Hazelnut Cheesecake, the classic Hazelnut Cake Without Baking Powder or a crisp Chocolate Hazelnut Tart. If you really want to impress, also try the Mini Chocolate Caramel Pavlovas or the original recipe for Baci di Alassio cookies. And now, discover our hazelnut cream puff recipe step by step and make a hazelnut cream dessert that will make every sweet moment special.

Ingredients for 6 people

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Method

  1. To make the Hazelnut Cream Puffs, start with the craquelin. Cut the room-temperature butter into cubes, put it in a bowl, pour in the sugar, add the seeds from the vanilla bean and work the mixture.
  2. Add the flour and a pinch of salt to the mixture and work it quickly with a spatula. When the mixture is smooth, cover it with plastic wrap and let it rest in the fridge for 3 hours.
  3. When the resting time is up, take the dough, place it between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 2 millimeters (1/16 inch).
  4. With a 4-centimeter (1 1/2-inch) round cutter, cut out as many disks as possible, then put them in the fridge until you are ready to use them.
  5. Continue with the cream puffs. Take a small nonstick saucepan and pour in the milk, the water, the butter, the sugar and a pinch of salt. Cook until the mixture starts to boil, stirring to combine.
  6. Once it comes to a boil, move it off the heat and sift the flour directly into the saucepan. Stir to combine and put it back over the heat for a few minutes, so the mixture dries out slightly.
  7. Transfer the mixture to a bowl and stir it to let the steam escape. In another bowl, beat the eggs.
  8. Add the eggs to the mixture a little at a time: pour in about 1/4 of the eggs at a time and blend everything together, taking care not to add more eggs until the previous ones are fully incorporated.
  9. Pour the mixture into a pastry bag with a plain tip and pipe the cream puffs in the size you like, spacing them well apart from one another.
  10. Take the craquelin disks out of the fridge and place one on top of each cream puff. Bake in a preheated oven at 180 °C (350 °F) for about 30 minutes, taking care never to open the oven door so the cream puffs don’t deflate.
  11. While the cream puffs bake, make the hazelnut cream. Pour the whipped cream into the bowl of the stand mixer, add the hazelnut praline paste, sprinkle in the powdered sugar and whip until the mixture is smooth.
  12. When the cream puffs are ready, turn off the oven and leave them inside for about 10 minutes. When this time is up, take them out and let them cool completely on a wire rack.
  13. Once they are cool, cut the cream puffs in half and fill them with the hazelnut cream using a pastry bag. Before closing the cream puffs, sprinkle the cream with a little chopped hazelnuts. Close them, dust with powdered sugar and serve the Hazelnut Cream Puffs. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can also make Hazelnut Cream Puffs by adding whole hazelnuts or other ingredients of your choice to the cream.

Tips

Hazelnut praline paste can be found online or in specialty baking shops. If you really can’t find it, you can also make it at home.

Storage

Hazelnut Cream Puffs are best eaten right away, but leftovers can be kept in the fridge for a day in an airtight container.

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