Nutella Profiteroles

120 minutes


16 profiteroles

This classic French dessert is the most heavenly combo of flavors and textures. They are airy, fluffy puffs filled with creamy, hazelnutty, and chocolatey filling. And, the most important part, whether you want to make them for guests or yourself, they are very easy to make.



Adjust Servings
5.3 oz butter 150 g
9.1 fl oz water 270 ml
Pinch of salt
7 oz all-purpose flour 200 g
4 eggs at room temperature
For the Filling
16.9 fl oz sweetened heavy cream 500 ml
13 oz Nutella 350 g


Place the butter and water in a saucepan. Bring them to a boil or until the butter has melted completely.
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Beat in the flour for 3 minutes or until it comes together as a ball. Cool for 5 minutes.
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Add the eggs one at a time and mix with a spatula after each added egg until the dough is thick and well incorporated.
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Preheat the oven to 200 degrees Celsius. Line the baking tray with baking paper. Fill the piping bag with the dough and pipe your desired size with 3 cm free space from one to another.
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Bake for 30 minutes or until the crème puffs are golden in color. Let them cool completely.
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For the Filling
Whip up the heavy cream and Nutella until you see stiff peaks. Fill them with a piping bag. Drizzle them with milk chocolate and sprinkle crushed hazelnuts on top.
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I know they’re to die for, but try to share them. Everyone deserves a bite of goodness.
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