Nutella Cream Puffs
image credit www.thebakerupstairs.com |
for the pastry:
for the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup Nutella
for the chocolate drizzle:
- 3/4 cup chocolate chips
- 1/2 teaspoon coconut oil or shortening
Steps :
- Preheat oven to 400. Bring the water and butter to a boil over medium high heat, and stir until butter is completely melted.
- Remove from heat and stir in flour until the mixture pulls away from the sides of the pan and forms a ball. Add eggs one at a time, stirring well after each addition, until the mixture is smooth and satiny.
- Drop scoops of dough (or pipe rounds if you want them to be prettier) onto a baking sheet lined with parchment or a silicone liner. Bake 20-25 minutes, or until the puffs are golden and puffed up. Puffs are done when they are hollow inside.
- Remove from oven and let cool on a cooling rack.
- While the puffs are cooling, whip the cream using a stand mixer or hand mixer.
- When the cream forms stiff peaks beat in the powdered sugar until combined.
- Add the Nutella and beat until light and fluffy.
- Cut cooled puffs in half horizontally and fill with whipped cream.
- To make the drizzle, add the chocolate chips and coconut oil to a microwave safe bowl. Heat at 50% power for one minute and stir.
- Continue heating for thirty second intervals at 50% power until melted and smooth. Pour the chocolate into a ziploc bag or piping bag and cut a small piece off the corner of the bag.
- Drizzle over the filled cream puffs. Store cream puffs in the refrigerator.
For more detail www.thebakerupstairs.com
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