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How to Make Nutella Profiteroles | Cupcake Jemma



Choux pastry is a recipe you should have in your repertoire fo’ sure! It is really fun to make and you can fill your profiteroles with so many wonderful things but Nutella cream might have to be my all-time favourite!

Recipe –
For the pastry…
100g unsalted butter
125ml water
125ml whole milk
Pinch of salt
1 tsp sugar
150g plain flour
4 lg eggs

For the Nutella ganache
100g double cream
75g nutella
50g 70% chocolate

For the Nutella filling
250g double cream
2 tbsp Nutella

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30 Comments

  5. Dani Emmi

    I made this recpe and it went amazing so delicious I filled them with pure nutella, it was a bomb but sooo good hahaha

  6. Priya P

    Amazing recipe! Made these at Diwali and they were devoured! Highly recommend 🙂

  8. bubble

    Great recipe!
    Could the cream be flavoured with strawberry instead of chocolate ? Has any tried this?

  9. Avis Furtado

    Don't know why…my profiteroles puffed beautifully but when I brought them out to cool ….they sunk

  12. Will Haynes

    im in the middle of making this recipe right now! My profiteroles have just gone in the oven! 🙏

  13. SHELLY POLAND

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  16. Katarina Abramovich

    Omg this is such a fantastic failsafe recipe! I have made these profiteroles about a dozen times.
    I don’t like that smell of dairy in the cream. The cream in the supermarket profiteroles doesn’t smell like this. It’s there even when I use Nutella. I’m assuming I should try adding a bit of vanilla extract to hide the smell. Anyone have any other suggestions?

  17. Zulfa Tanzim

    I've used this recipe for the measurements and filling and used the 'cream puffs' recipe for the tips. Works really well for me. I've used this recipe 3 times. Tastes delicious 😋

  23. sTarRyNiiTeX

    My first time trying out such puffs. I had durian at home so i peeled durian flesh, mashed it into puree and mixed it with whipped cream to make durian puffs. The puff was a huge success! So crispy and airy when baked, soft and stretchy when cooled.

    I used 4 normal size eggs but found the batter to be pretty sticky and difficult to scrape off from my whisk and bowl… took me me quite a while just to transfer the batter to a piping bag (it wasn't as runny as in this video). After seeing the comments, i found that baking at about 24mins at 200deg suits me. My parents couldnt wait to dig into the puffs the moment I took them outta the oven. Thank you so much Jemma! 💓 from Singapore

  24. shorty

    Hi
    Not sure why my profiteroles were overpowered by the smell and taste of eggs, and didn't rise as well?? 🤔
    Had to throw them out 😔

  26. anu xoxo

    Thanks for your the wonderful recipe❣️
    I made these a few times. Came out perfectly every time.
    I don’t know what went wrong last time, they didn’t rise enough. Hence, they were dense and there were no cavities.
    Love and blessings from Canada 🇨🇦

  27. Soh Shoot Me Photography

    Delicious, I made the profiteroles for tonight's family dinner and filled with your Creme Patissiere recipe and whipped cream, my brother who always has something say didn't say a word and ate about 6!

  28. Deborah Wood

    Owg just made these with the creme patisserie filling …mmmm yummy ate 4 as testers obviously can't wait to dish them up for dessert tonight

  30. Sophie G

    I thought you had to poke the profiteroles out of the oven so they don't collapse…(?)

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