These hazelnut chocolate cream puffs are made with golden, flaky puff pastry filled with softly whipped vanilla cream and rich chocolate hazelnut spread, then finished with a drizzle of chocolate and chopped hazelnuts for crunch. They’re light, crisp and creamy all at once, and come together with minimal effort using shop-bought pastry.
Recipe Overview
This is the kind of easy dessert that looks impressive but is actually simple to make, perfect for entertaining or when you want something quick without compromising on flavour or texture.
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6 cream puffs
Difficulty: Easy
Why You’ll Love This Recipe
- Quick and easy dessert using puff pastry
- Crisp, flaky layers with a soft creamy filling
- Rich chocolate hazelnut flavour in every bite
- Perfect for sharing or serving guests
- No piping tips required!
Ingredients (Makes 6 Cream Puffs)
- 1 roll ready-rolled puff pastry
- 1 egg (for egg wash)
- 1 tablespoon light brown sugar
- 200g chocolate hazelnut spread (warmed)
- 50g hazelnuts, chopped
- 400ml double cream
- 3 tablespoons icing sugar
- 1 teaspoon vanilla bean paste
Method
- Prepare the puff pastry by cutting it into even rectangles, then brush each piece with egg wash and lightly sprinkle over the brown sugar.
- Bake the pastry in a preheated oven at 180°C (350°F) for around 10 minutes until golden, puffed and crisp.
- While the pastry bakes, chop the hazelnuts and warm the chocolate hazelnut spread in the microwave until smooth and pourable. Transfer it into a piping bag or keep it ready to spoon.
- Whip the cream by adding the double cream, icing sugar and vanilla bean paste to a bowl, then whisk until softly whipped. The cream should hold its shape but still be smooth. Transfer the cream into a piping bag and cut the tip at a slight angle right before piping.
- Assemble the cream puffs by allowing the pastry to cool slightly, then slicing each piece in half horizontally. Add a layer of chocolate spread to the base, sprinkle over chopped hazelnuts, then add the whipped cream. Place the top layer back on and finish with extra chocolate drizzle and hazelnuts.
Top Tips
- Let the pastry cool before filling so the cream doesn’t melt
- Slightly under-whip the cream so it stays smooth and easy to pipe
- Warm the chocolate spread just enough so it’s pourable, not runny
- Use a serrated knife to slice the pastry cleanly
- Add the filling just before serving to keep the pastry crisp
FAQs
Can I make these ahead of time?
You can bake the pastry in advance, but assemble just before serving so they stay crisp.
Can I use a different filling?
Yes, you can swap the chocolate spread for pistachio cream, caramel or even jam.
Can I use pre-whipped cream?
Fresh whipped cream works best for flavour and stability.
How do I store leftovers?
Store in the fridge for up to 1 day, but note the pastry will soften slightly.
If you like the look of my Hazelnut Chocolate Cream Puffs then you should definitely check out the recipes below for some more amazing dessert ideas:
- Easy 3 ingredient Chocolate Mousse
- Lemon Drizzle Cake – Easy Homemade Recipe
- Tiramisu Brownies – Fudgy Brownies with Mascarpone Cream
- Brown Butter Pistachio Cookies – Gooey Pistachio Chocolate Chip Cookies
Discover more recipes by following me on Instagram and TikTok
Hazelnut Chocolate Cream Puffs
Ingredients
- 1 roll ready-rolled puff pastry
- 1 egg for egg wash
- 1 tablespoon light brown sugar
- 200 g chocolate hazelnut spread warmed
- 50 g hazelnuts chopped
- 400 ml double cream
- 3 tablespoons icing sugar
- 1 teaspoon vanilla bean paste
Instructions
- Prepare the puff pastry by cutting it into even rectangles, then brush each piece with egg wash and lightly sprinkle over the brown sugar.
- Bake the pastry in a preheated oven at 180°C (350°F) for around 10 minutes until golden, puffed and crisp.
- While the pastry bakes, chop the hazelnuts and warm the chocolate hazelnut spread in the microwave until smooth and pourable. Transfer it into a piping bag or keep it ready to spoon.
- Whip the cream by adding the double cream, icing sugar and vanilla bean paste to a bowl, then whisk until softly whipped. The cream should hold its shape but still be smooth. Transfer the cream into a piping bag and cut the tip at a slight angle right before piping.
- Assemble the cream puffs by allowing the pastry to cool slightly, then slicing each piece in half horizontally. Add a layer of chocolate spread to the base, sprinkle over chopped hazelnuts, then add the whipped cream. Place the top layer back on and finish with extra chocolate drizzle and hazelnuts.
