These Gluten-Free Nutella Cream Puffs have a light and crisp pastry shell then are filled with a two ingredient chocolate hazelnut whipped cream. It's a classic bakery style recipe that I will show you how to easily make at home!
Gluten-Free Cream Puffs
What are Cream Puffs?
Similar to a profiterole in French, cream puffs are choux pastry balls filled with a sweet and creamy filling such as custard or pastry cream. They look so fancy, but I promise you will find making these cream puffs is suprisingly simple!
This recipe is inspired by my Great Aunt Po's "heavenly" cream puff recipe. When I was little, cream puffs were always served during special occasions and came loaded with fresh custard cream and a dusting of powdered sugar.
Make Ahead!
Choux pastry can be made ahead and then frozen to preserve freshness.
You can also make the nutella cream ahead and fill the cream puffs right before guests arrive. I suggest serving at room temperature for no longer than an hour ahead to avoid the cream melting.
If you've tried this recipe, be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Let's bake!
Gluten-Free Nutella Cream Puffs
Ingredients
Choux Pastry Dough
- 1 cup Water
- Β½ cup Butter if using unsalted butter, add ΒΌ teaspoon salt
- 1 cup Gluten Free All Purpose Flour I used King Arthur Measure for Measure
- 4 Eggs
Nutella Cream Filling
- 1 cup Heavy Cream
- Β½ cup Nutella
Instructions
- Preheat the oven to 425Β° and line a baking sheet with parchment paper.
- Melt butter and water in a saucepan over medium heat until boiling.
- Add the flour quickly all at once. Beat with a wooden spoon until the dough pulls away from the pan.
- Remove pan from the burner and add 1 egg at a time, beating well after each egg.
- Drop dough by the spoonful onto an ungreased cookie sheet. Make dough drops whatever size you wish, but keep in mind they do rise in size a lot while baking so start small.
- Bake for about 30-35 minutes until golden brown.
- Let puffs cool, then slit the top of each shell with a sharp knife to make a hinge.
Nutella Filling
- Whip heavy cream in a stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
- Add the Nutella and mix to combine making sure not to overmix. Fill the pastry with Nutella cream.
Notes
Looking for more delicious gluten-free dessert ideas? Check out these recipes!
- Gluten-Free Chocolate Lava Cake
- The Best Gluten-Free Apple Crisp Recipe
- Sweet Loren's S'mores Cookie Cake
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