Nutella Strawberry Cream Puffs are little clouds of happiness filled with sweet, creamy Nutella and fresh, juicy strawberries. The light, airy puff pastry shells give a delicate crunch on the outside, while the center is all soft, rich chocolate-hazelnut spread and bright pops of strawberry. This combination makes for a dessert that’s both fun and satisfying without being too heavy.
I love making these cream puffs when I want something that feels a bit fancy but is actually super easy to put together. One of my favorite tips is to chill the pastry shells before filling them — it keeps everything nice and fresh, plus it makes the flavors shine even more. It’s such a simple treat, but people often tell me how special it tastes, especially with the strawberries adding that little burst of sweetness up against the Nutella.
These are great for sharing at a party or enjoying with a cup of tea on a cozy afternoon. I like arranging the cream puffs on a pretty plate so the strawberries peek out and the Nutella just barely spills over the edges—it feels like a tiny celebration every time! They’re one of those desserts that bring smiles and always seem to disappear quickly, which tells me I’m not the only one who loves them.
Key Ingredients & Substitutions
Choux Pastry (Water, Butter, Flour, Eggs): These form the airy shells. Use unsalted butter for balance, but if needed, salted butter works—just reduce added salt. For a gluten-free version, try a specialty gluten-free flour blend, but texture may vary.
Heavy Whipping Cream: This gives the cream its fluffy structure. If dairy-free, try coconut cream chilled overnight for a similar texture and richness.
Nutella: The star spread adds rich hazelnut chocolate flavor. You can swap in any chocolate-hazelnut spread or even peanut butter for a different but delicious twist.
Strawberries: Use fresh, ripe strawberries for the best flavor and texture. Other berries like raspberries or blueberries could work if strawberries aren’t available.
Chocolate Chips for Drizzle: Semi-sweet gives a nice contrast, but dark or milk chocolate chips can also be used depending on your sweetness preference.
How Can I Make Perfect Puffy, Crispy Cream Puff Shells?
Getting the right puff and crispness in your shells is key. Follow these tips to nail it:
- Cook the dough on the stove until it pulls away from the pan easily — this dries it out so it puffs well in the oven.
- Add eggs one at a time, fully mixing each before adding the next, for smooth and glossy dough that pipes easily.
- Pipe or spoon similar-sized dollops, leaving space for expansion during baking.
- Bake first at a high temperature (400°F) to build steam and puff, then lower the heat (350°F) to cook through.
- Don’t open the oven while baking or the steam escapes, causing the puffs to collapse.
- Let puffs cool completely on a wire rack to stay crisp and maintain their hollow centers.
These steps helped me always get light, hollow shells perfect for filling with cream and strawberries!
Equipment You’ll Need
- Medium saucepan – perfect for making the choux pastry dough evenly without burning.
- Wooden spoon – great for stirring the dough until it forms a ball and pulls from the pan.
- Piping bag with a round tip – helps you pipe uniform cream puff shells easily.
- Baking sheet lined with parchment paper – prevents the puffs from sticking and ensures even baking.
- Electric mixer or hand whisk – makes whipping the cream smooth and fluffy a breeze.
- Serrated knife – lets you gently slice the puff pastry shells without squashing them.
- Microwave-safe bowl – ideal for melting chocolate and Nutella for drizzling.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a fresh fruity twist and slightly different tartness.
- Add a splash of almond extract to the whipped cream for a subtle, nutty flavor that pairs well with Nutella.
- Mix finely chopped toasted hazelnuts into the whipped cream for extra crunch and hazelnut punch.
- Use white chocolate chips instead of semi-sweet for a sweeter drizzle that contrasts nicely with the Nutella.
Nutella Strawberry Cream Puffs
Ingredients You’ll Need:
For the Puff Shells:
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar (plus more for dusting)
- 2 tablespoons Nutella
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
For the Topping:
- 1/4 cup semi-sweet chocolate chips (for drizzling)
Time Needed
You’ll need about 45 minutes to prepare and bake the cream puff shells, plus 10 minutes to whip the cream and assemble everything. Plan an additional 15 minutes for cooling and decorating. Overall, this recipe takes about 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Make the Choux Pastry (Puff Shells)
In a medium saucepan, combine water, butter, and salt. Heat over medium until the mixture comes to a boil. Remove from heat immediately and stir in the flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
3. Add Eggs to Dough
Let the dough cool for 5 minutes. Then add eggs one at a time, mixing well after each addition until the dough is thick, smooth, and shiny. This will help the dough pipe easily.
4. Pipe the Cream Puffs
Transfer the dough to a piping bag with a large round tip, or use two spoons to drop dollops onto the baking sheet spaced well apart. You should get about 12 puffs.
5. Bake the Puffs
Bake at 400°F for 20 minutes. Then reduce oven temperature to 350°F (175°C) and bake another 15 minutes until golden and puffed. Avoid opening the oven while baking to keep the puffs from collapsing. Cool completely on a wire rack.
6. Prepare Strawberry Whipped Cream
In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in finely chopped strawberries or strawberry puree for flavor and color.
7. Make Nutella Drizzle
In a microwave-safe bowl, melt together the semi-sweet chocolate chips and Nutella in short bursts. Stir until smooth and glossy.
8. Assemble the Cream Puffs
Slice each puff horizontally with a serrated knife. Spread or pipe a generous layer of strawberry whipped cream inside the bottom halves, then add fresh sliced strawberries.
9. Top and Decorate
Place the top halves of the puffs back on. Drizzle the Nutella chocolate mixture over the tops, dust with powdered sugar, and garnish with halved strawberries.
10. Serve
Enjoy immediately, or refrigerate for up to 2 hours to keep the cream fresh and flavors vibrant.
Can I Use Frozen Strawberries for This Recipe?
Yes, but make sure to thaw them completely and drain any excess liquid before folding into the whipped cream to avoid soggy filling.
How Long Can I Store Assembled Nutella Strawberry Cream Puffs?
They’re best eaten within 2 hours of assembly to keep the puff shells crisp and the cream fresh. If needed, refrigerate but expect the shells to soften over time.
Can I Make the Puff Shells Ahead of Time?
Absolutely! Bake the shells and store them in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to refresh before filling.
What Can I Substitute for Nutella?
You can use any chocolate-hazelnut spread or even peanut butter for a different flavor. Just melt it as directed for drizzling over the cream puffs.
