Hazelnut profiteroles

Rounds of Choux dough are topped with chocolate craquelin and baked to perfection, then filled with silky chocolate hazelnut whipped cream

How to make homemade profiteroles with creamy custard filling and shiny chocolate glaze. French profiteroles are little choux buns filled with pastry cream, whipped cream or creme diplomat and topped with a decadent chocolate ganache glaze. This easy recipe will show you how to make perfect choux pastry, pipe profiteroles, make the cream filling and glaze and how to assemble for the perfect mini desserts. Foolproof profiterole recipe with expert tips to make these cute cream-filled buns!

Ambassador, with these Ferrero Rocher éclairs you are really spoiling us! Based on the classic chocolate treats, these éclairs are filled with a rich Nutella mousse and topped with milk chocolate and chopped hazelnuts.

The choux pastry, craquelin and hazelnut praline mousseline recipe are all from Edd Kimber's book Patisserie Made Simple, but I have combined them from three different recipes to create these Hazelnut Praline Choux Buns.

How to make homemade profiteroles with creamy custard filling and shiny chocolate glaze. French profiteroles are little choux buns filled with pastry cream, whipped cream or creme diplomat and topped with a decadent chocolate ganache glaze. This easy recipe will show you how to make perfect choux pastry, pipe profiteroles, make the cream filling and glaze and how to assemble for the perfect mini desserts. Foolproof profiterole recipe with expert tips to make these cute cream-filled buns!

So last week, I introduced you to basic choux pastry. I told you that I would have a few different recipes using the choux to come, and this is the first one I’m sharing with you! It’s …

Nutella cream puffs made of French choux pastry balls filled with Nutella pastry cream.Topped with chocolate and toasted hazelnuts.

Profiteroles or cream puffs are a classic dessert filled with a creamy custard and dipped in chocolate sauce. But it wasn't until I tried a version filled with billowy clouds of mascarpone cream and smothered in chocolate sauce and toasted hazelnuts that I really fell in love with them. If you love profiteroles this is a pushy recipe!