If you’ve ever wished to impress friends and family with a dessert that tastes like it came straight from a Parisian pastry shop, look no further than these Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts. With their airy choux pastry shells, velvety vanilla cream filling, glossy chocolate glaze, and a crunchy crown of golden caramelized hazelnuts, every bite delivers a celebration of textures and flavors. This elegant dessert is surprisingly doable in your own kitchen and promises to make any gathering feel extra special.
Ingredients You’ll Need
The magic of Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts lies in a handful of pantry staples and a few thoughtful extras. Every ingredient has a role, from the tender pastry to the luscious custard and knockout toppings—combine them and you get pure dessert alchemy.
- Water: The base for your choux, creating steam that puffs your pastries sky-high.
- Unsalted Butter: Adds richness and a silky texture to both pastry and filling.
- Sugar: Sweetens all the distinct layers and contributes to caramelizing those hazelnuts.
- Salt: Just enough to keep flavors balanced and highlight the sweet notes.
- All-Purpose Flour: Builds structure and creates those essential hollow centers.
- Eggs: The secret to choux’s puff and shine, plus they make the pastry and custard gorgeously glossy.
- Whole Milk: For a cream filling that’s rich and dreamy-smooth.
- Egg Yolks: Amps up the cream’s color and makes it impossibly luxurious.
- Cornstarch: The thickener that guarantees perfectly silky pastry cream.
- Vanilla Extract: That hit of warmth and aroma you expect in any good custard.
- Heavy Cream: Ensures your chocolate glaze is thick, shiny, and utterly decadent.
- Dark Chocolate: For a bittersweet, sophisticated finishing touch (the higher quality, the better).
- Hazelnuts: Toasted and caramelized, these are the nutty, crunchy jewels on top.
How to Make Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts
Step 1: Make the Choux Pastry
Begin by preheating your oven and prepping a baking sheet—a little anticipation is half the fun! In a saucepan, melt together water, butter, sugar, and salt, then add flour in one swift motion. Stir until the dough pulls away and forms a coherent mass, cooking it just a minute longer to develop structure. After transferring to a bowl, beat in the eggs one by one; you’ll see the magic as the dough transforms from stodgy to glossy and pipeable. Pipe or dollop onto your baking sheet, then bake until gloriously puffed up—golden and hollow inside. Let them cool fully before filling.
Step 2: Make the Cream Filling
For the cream that goes inside those beautiful shells, start by heating your milk. Whisk together egg yolks, sugar, and cornstarch in a separate bowl until everything looks pale and creamy. Slowly add the warm milk, whisking to temper the eggs, then return the mix to the pan. Stir patiently over medium heat—soon you’ll witness the transformation into thick, spoon-coating custard. Finish with butter and vanilla for flavor and sheen. Once it cools, load it into a piping bag and restrain yourself from sneaking too many tastes!
Step 3: Make the Chocolate Glaze
This step is pure pleasure—a simple pairing of simmering cream and quality chocolate. Heat your cream until it just starts to bubble, then pour it over the chopped chocolate. Let it sit, then stir gently until you have a glossy, pourable glaze. This easy component elevates your Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts from delightful to daringly decadent.
Step 4: Caramelize the Hazelnuts
Caramelizing nuts feels fancy, but it’s supremely doable. Melt together sugar and a splash of water until you get a golden syrup, watching carefully—caramel can go from perfect to burnt in seconds! Add your toasted hazelnuts, stir them through to coat, then spread everything out on parchment to cool. Once the caramel hardens, break it into beautiful, crunchy shards ready to crown your creation.
Step 5: Assemble
Now comes the most satisfying part! Slice open your cooled cream puffs, generously pipe silky custard inside, and nestle the tops back on. Dip the tops in chocolate glaze or drizzle it over—either way, the effect is pure luxury. Finish with a sprinkle or chunk of your golden caramelized hazelnuts for that irresistible crunch. The result? Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts that are destined to steal the show at any table.
How to Serve Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts
Garnishes
For the prettiest presentation, scatter a few extra shards of caramelized hazelnut on top of each puff or dust with a whisper of powdered sugar. Edible gold leaf, if you’re feeling luxurious, also looks stunning. A sprinkle of sea salt over the chocolate glaze can make the flavors pop in an entirely new way.
Side Dishes
These Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts shine beautifully solo, but they’re spectacular alongside a cup of coffee or espresso. For a special occasion, pair them with a glass of dessert wine or a fresh berry salad; the acidity and freshness balance the richness perfectly.
Creative Ways to Present
Turn this dessert into a true centerpiece by stacking your cream puffs into a tower or arranging them in a circular wreath shape for holidays. For a more playful vibe, serve mini puffs on skewers or as part of an interactive dessert board with fruits, chocolate pieces, and extra caramelized nuts.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover cream puffs (a rare but happy situation!), store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to two days, though the shells may soften slightly as they absorb the moisture from the filling.
Freezing
To get ahead, you can freeze the unfilled choux pastry shells. Let them cool completely, place in a freezer-safe bag, and freeze for up to two months. When you’re ready to serve, thaw at room temperature, then crisp in a warm oven for a few minutes before filling and decorating.
Reheating
If you’ve chilled or frozen your Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts, a brief warm-up in the oven (about five minutes at 300°F) can restore some of their original crispness. Avoid microwaving assembled cream puffs, as this will melt the filling and make the shell rubbery.
FAQs
Can I make the choux pastry ahead of time?
Absolutely! Bake your choux puffs, let them cool completely, and store them in an airtight container at room temperature for up to a day or in the freezer for longer storage. Assemble them with cream and toppings shortly before serving for maximum texture.
What’s the best way to pipe the cream filling?
A large piping bag with a round or star tip works best to fill your puffs. Insert the tip into the side or bottom of each shell (or simply slice the tops off), then pipe in the cream until you feel gentle resistance or see it fill up.
Can I use another nut instead of hazelnuts?
Yes! Almonds or pecans are delicious alternatives for caramelizing. Each nut brings its own distinctive crunch and flavor, but hazelnuts do pair especially well with chocolate in this recipe.
How should I store Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts if they’re already assembled?
Once assembled, place them in a single layer in an airtight container in the fridge. They’ll keep for a day or two, but for the best texture, try to fill and serve them the same day.
Can I make mini versions for a party?
Definitely! Simply pipe smaller mounds of choux and reduce the baking time a bit—watch closely for golden color and puffiness. Mini Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts are perfect for celebrations or dessert buffets.
Final Thoughts
If you’re craving a show-stopping dessert that brings together crisp pastry, dreamy cream, glossy chocolate, and nutty caramel, these Cream Puffs with Chocolate Glaze & Caramelized Hazelnuts are truly a must-try. Whether you’re baking for a dinner party or just treating yourself to something extraordinary, this delightful recipe will fill your kitchen with joy and your table with oohs and aahs. Give them a whirl, and let the magic begin!
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