How To Make Cream Puffs - The Scran Line

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Preheat the oven to 200°C (400°F).

Toast hazelnuts on a tray in the oven until golden; let cool and chop roughly.

In a medium-sized saucepan, combine water, butter, salt, and sugar; melt butter and bring to a boil.

Remove from heat and add 1 cup of all-purpose flour; stir quickly until a dough forms.

Continue mixing for 30 to 60 seconds until well combined; let cool for 5 minutes.

Add 4 to 5 eggs one at a time, mixing well after each addition until the dough is stretchy.

Transfer the dough to a piping bag fitted with a round tip.

Pipe the dough onto a lined baking tray in 2 cm wide mounds, spacing them apart.

Dab any peaks down with water or egg wash for shine.

Bake in the oven for 20 minutes; leave in the oven after baking to crisp up.

Prepare the chocolate hazelnut pastry cream by mixing egg yolks and sugar with an electric mixer until thick and doubled in size.

Add flour and cornstarch to the egg mixture and set aside.

Heat heavy cream in the microwave for 60 to 90 seconds; slowly add to the egg mixture while stirring continuously.

Add vanilla bean paste and microwave the mixture in 60-second intervals, whisking each time until thickened.

Finish the pastry cream by whisking in cubed unsalted butter until shiny and smooth; cover and chill overnight.

Stir the chilled pastry cream and mix in chocolate hazelnut spread until combined.

Pipe some pastry cream into the bottom of each cream puff, add a dollop of chocolate hazelnut spread, and top with more pastry cream.

Drizzle chocolate ganache on top and sprinkle with toasted hazelnuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens