• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Sweet Occasion

Learn. Bake. Enjoy.

  • Home
  • Recipes
    • Breads
    • Breakfast
    • Dessert
      • All Categories
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Custards, Parfaits & Pudding
      • Frostings & Fillings
      • Frozen
      • Pies, Tarts & Crisps
    • Pastry
  • Guides
    • Baking Techniques
    • Baking Tips
    • Ingredient Guides
  • About
  • Contact
Home » Pastry » Choux Pastry » Nutella Choux au Craquelin

Nutella Choux au Craquelin

February 19, 2020 By Maria 1 Comment

Jump to Recipe·Print Recipe

Nutella Choux au Craquelin is a French cream puff topped with chocolate craquelin and filled with Nutella pastry cream and homemade chocolate whipped cream.  It is a chocolate lover’s dream.

Nutella Choux au Craquelin-1

In our household, we all love chocolate.  My husband has a stash right above the refrigerator for satisfying his nightly cravings with a small piece of dark chocolate.  And sometimes, he will sneak a small piece to our son because, like his dad, he loves chocolate.  Of course, the little exchange is given away by my son’s big chocolate smile.  So it’s no surprise that our family loves chocolate desserts.

Recently, I posted my recipe for vanilla bean cream puffs.  It was a huge hit with friends and family with many requests to make it again (I love making them and eating them, so I don’t mind), but I thought it would be fun to make a chocolate version too!  So here we have it, Nutella choux au craquelin.  They are a chocolate lover’s dream come true.  Pâte à choux topped with chocolate craquelin is baked to perfection and filled with Nutella pastry cream and homemade chocolate whipped cream.

Nutella Choux au Craquelin-3

What you need to make Nutella Choux au Craquelin

Baking Supplies

Digital scale (or measuring cups and spoons)
Stand mixer
Paddle attachment
Parchment paper
Rolling pin
Plastic wrap
Baking sheet pans x2
Medium saucepan
Medium bowl
Whisk
Sieve
2-inch round cookie cutter
Wooden spoon
Rubber spatula
Piping bags
Large star pastry tip
Large round piping tip x2
Whisk attachment
Serrated knife

Ingredients

Pâte à choux.  A traditional French dough used to make a variety of pastries.  It requires six simple ingredients and transforms from mixture to finished product with the steam created from its high moisture ingredients.

Butter.  Always use unsalted butter in baking.  Butter adds a richness to the pastry cream and is a crucial ingredient in both the pâte à choux and craquelin.

All-purpose flour.  All-purpose flour adds the perfect tenderness to the pâte à choux and craquelin.  It is also a thickening agent in the pastry cream.

Light brown sugar.  Adds a sweet flavor to the craquelin and also contributes to its texture.

Cocoa powder.  Use either Dutch-process or natural cocoa powder for this recipe.  Cocoa powder adds the chocolate flavor to both the craquelin as well as the chocolate whipped cream. It’s important to sift your cocoa powder so that it does not leave any lumps in either mixture.

Vanilla extract.  Always use PURE vanilla extract.  It will give you the best flavor.

Milk.  Milk acts as a thickening agent in pastry cream.  Always use whole milk (or you could even use heavy cream for a richer flavor) because low-fat milk will not thicken the pastry cream.

Sugar.  The sweetener used in the pastry cream.  Just a bit goes a long way.

Cornstarch.  The cornstarch helps thicken the pastry cream.   Using too much cornstarch in a recipe can leave a bad aftertaste.  Therefore flour is used in conjunction with the cornstarch to thicken the mixture.

Eggs.  The pastry cream uses only egg yolks because it gives a richer flavor and creamier texture as opposed to using whole eggs.

Heavy cream.  Always choose heavy cream or heavy whipping cream for the perfect homemade whipped cream.  Do not use whipping cream as it has less milk fat and will not produce beautiful, stiff peaks when beaten.

Powdered sugar.  The sweetener used for the vanilla bean whipped cream.

Nutella Choux au Craquelin-2

How to make chocolate whipped cream

Step 1

Begin with cold heavy cream (this will produce the best results).  Pour the heavy cream into a large bowl (for an additional step, chill your mixing bowl to help keep your heavy cream cold while whipping).  Add the cocoa powder, powdered sugar, and vanilla.  Begin by whisking the mixture on medium-low speed until the mixture becomes frothy.

Step 2

Increase the mixer speed to medium-high and whisk for 3-4 minutes or until medium peaks form.  Watch as the volume increases to thick, fluffy clouds of whipped cream.  It is critical to keep a close eye on your mixer to prevent overwhipping (a thick and grainy consistency).  The cream is perfectly whipped to medium peaks when it holds its shape on the end of the whisk.  Its tip will slightly curl over but not lose its shape.

Nutella Choux au Craquelin-5

How to prep Nutella Choux au Craquelin in advance

This recipe is very easy to prep in advance.  If you are hosting a party or entertaining guests, I would highly recommend prepping the craquelin, pastry cream, and pâte à choux in advance to save time.  That will require you only to make the chocolate whipped cream the day of, as well as assemble the Nutella choux au craquelin.

Mix the craquelin up to three days in advance of baking it.  Between two sheets of parchment paper, roll the mixture to 1-2 mm thick, and refrigerate overnight, until ready to use.  Leave the craquelin between the layers of parchment paper until ready to make your pâte à choux.

Prepare the Nutella pastry cream up three days in advance as well.  While still hot, transfer the pastry cream to a plastic-lined sheet pan and spread into an even, thin layer.  Place a piece of plastic wrap directly on top and refrigerate until cool to the touch.  If you need to save room in your refrigerator, you can transfer the cooled pastry cream to an airtight container.

Pâte à choux is a very versatile dough (it’s not quite as thick as a dough, but thicker than a batter).  You can freeze it at the raw stage or the baked staged.  For this particular recipe, I recommend preparing your pâte à choux the day before.  To prepare the dough ahead of time, make the dough, pipe the mixture, top each round with craquelin, and bake the cream puff shells.  You can certainly freeze the baked cream puffs with the craquelin topping for up to 3 months in advance.

Nutella Choux au Craquelin-4

Tips and takeaways

  • Overwhisking whipped cream can quickly happen if you do not watch it carefully.  Add one or two tablespoons of cream to the mixture and carefully whisk by hand.  If it’s salvable it will become smooth once again.
  • For extra indulgence, add an additional 1/4 cup (75 g) Nutella to the pastry cream.
  • If your chocolate craquelin begins to crumble when you use a cookie cutter to cut rounds, then allow the dough to sit for a few minutes at room temperature to soften slightly before resuming with cutting.

More pastry recipes

  • Vanilla bean cream puffs
  • Paris-Brest
  • Chocolate brioche
  • Strawberry rhubarb brioche

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Nutella Choux au Craquelin.  I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion, a sweet occasion!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Nutella Choux au Craquelin-1

Nutella Choux au Craquelin


  • Author: Maria
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
Print Recipe
Pin Recipe

Description

Nutella Choux au Craquelin is a French cream puff topped with chocolate craquelin and filled with Nutella pastry cream and homemade chocolate whipped cream.  It is a chocolate lover’s dream.


Ingredients

Scale

For the craquelin

  • 8 tablespoons (113 g) unsalted butter, at room temperature
  • 1/2 cup (110 g) light brown sugar
  • 3/4 cup (105 g) all-purpose flour
  • 1/4 cup (30 g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon (1.4 g) salt

For the Nutella pastry cream

  • 1 cup (226 g) whole milk, divided
  • 2 tablespoons (25 g) unsalted butter
  • 2 1/2 tablespoons (32 g) granulated sugar
  • 1 1/2 teaspoons (5 g) pure vanilla extract
  • 1 tablespoon (10 g) cornstarch
  • 2 teaspoons (6 g) all-purpose flour
  • 2 1/2 tablespoons (32 g) granulated sugar
  • 3 large (54 g) egg yolks
  • 1/2 cup (150 g) Nutella

For the dough

  • 1 recipe pâte à choux

For the chocolate whipped cream

  • 2 cups (480 g) cold heavy cream
  • 1/4 cup (30 g) unsweetened cocoa powder, sifted
  • 1/4 cup (40 g) powdered sugar
  • 1 1/2 teaspoons (5 g) pure vanilla extract

Instructions

For the craquelin

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until combined. Sift together flour, cocoa powder and salt and add to the bowl. Mix until incorporated and becomes a coarse meal. Place dough between two sheets of parchment paper. Roll to a 1-2 mm thickness. Place on a sheet pan and place in the freezer for at least 15 minutes.

For the Nutella pastry cream

  1. Line a sheet pan with plastic wrap and set aside.
  2. In a medium saucepan, combine 3/4 cup (170 g) of the milk, the 2 tablespoons (25 g) butter, 2 1/2 tablespoons (32 g) of the sugar, the vanilla extract.  Set over medium heat and bring to a boil.
  3. Meanwhile, in a medium bowl, whisk together cornstarch, all-purpose flour, and remaining 2 1/2 tablespoons (32 g) granulated sugar.  Whisk in the remaining 1/4 cup (56 g) of milk.  Whisk in egg yolks until combined.
  4. Once boiling, take the vanilla mixture off of the heat.  Pour half of the milk mixture into the egg mixture while whisking vigorously to prevent the egg yolks from cooking.  Pour the egg mixture through a sieve into the saucepan with the remaining vanilla mixture.
  5. Return saucepan to medium heat and bring pastry cream to a boil while whisking constantly.  Allow to cook for 1 minute and then remove from heat.  Whisk in Nutella.
  6. Transfer pastry cream to the plastic-lined sheet pan.  Spread mixture into an even, thin layer.  Place plastic wrap directly on top and refrigerate until cool to the touch.

For the dough

  1. Preheat oven to 400°F/200°C. Use a 2-inch round cookie cutter to trace a total of 20 circles on two sheets of parchment paper allowing 2-inches between each circle. Place the traced sides down into 2 large sheet pans. Set aside.
  2. Make pâte à choux dough.
  3. Fill a large piping bag fitted with a large round piping tip with the dough.  Pipe mounds of pâte à choux onto traced circles.  If the dough has left a “tail”, flatten down with a wet fingertip.
  4. Remove the craquelin from the freezer. Use the 2-inch round cutter to cut out circles of dough, enough for 1 sheet pan of puffs. Transfer circles to the tops of each pâte à choux piped dough and slightly push down. Place the remaining craquelin dough in the freezer.
  5. Bake the cream puffs in the preheated oven for 15 minutes, then turn down the oven to 350°F/177°C, and bake for an additional 20 minutes, until the puffs are a deep golden.  Place on a cooling rack to cool completely.
  6. Repeat steps 4 and 5 with the second sheet pan of dough.

For the chocolate whipped cream

  1. In a large bowl using a hand-held mixer or stand mixer with the whisk attachment, whisk the heavy cream, cocoa powder, powdered sugar and vanilla on medium-low speed until mixture becomes frothy.  Increase speed to medium-high and continue whisking until medium peaks form, about 3 minutes.  Careful not to over mix or else it will become thick and lumpy.

To assemble

  1. Transfer the pastry cream to a piping bag fitted with a round tip.
  2. Using a serrated knife, cut the tops off the cream puffs, about one quarter away from the top.
  3. Pipe a layer of pastry cream into the bottom of the cream puff, top with a piping of the chocolate whipped cream and place the pâte à choux lid on top.
  4. Refrigerate until ready to serve.
  • Category: Pastry

Did you make this recipe?

Tag @thesweetoccasion on Instagram and hashtag it #thesweetoccasion

Filed Under: Choux Pastry

Previous Post: « Chocolate Sugar Cookies
Next Post: Lemon Mascarpone Cheesecake »

Reader Interactions

Comments

  1. Mina

    December 31, 2020 at 3:26 am

    These look amazing! I was wondering how many servings this makes (my guess is probably more than my household should eat) and if the recipe could be halved?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Email
  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen. Read More…

What's holiday baking without some delicious fruit What's holiday baking without some delicious fruit desserts?  I was excited to make this simple tart using @starrrachgrowers apples, basic pastry dough, and a sprinkling of sugar and butter.  These @juici_apple apples give a beautiful hue of red and have the perfect balance of sweet and tart flavor.  What's your favorite holiday apple recipe?  #EatBakeLove⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#StarrRanchGrowers #JUICIOfficial #thesweetoccasion #apples #applebaking #appletart #holidaybaking #tart #bakingfromscratch #bakinglove #bakersofinstagram #bakingblog #piedough
New Peppermint Cake up on the blog! This three-la New Peppermint Cake up on the blog!  This three-layer white cake is flavored with peppermint and frosted with a white chocolate peppermint swiss meringue buttercream.  Add crushed candy canes for an extra fun holiday cake!  Recipe link in bio!⁠
⁠
✨Pastry pro tip: To check for cake doneness, use the bounce-back test.  Gently press down on the cake.  If an indentation is left in the cake, then it needs more time.  If it bounces back, then it's fully baked.  You will also notice that the sides of the cake begin to pull away from the pan.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#peppermint #cake #whitechocolate #thesweetoccasion #cakesofinstagram #christmascake #layercake #cakelover #bakegram #madefromscratch #holidaybaking #learntobake #learnbakeenjoy #christmascakes #holidaycake #bakingblog #bakingtips #swissmeringuebuttercream #christmasdessert #christmascakedecorating⁠
Coffee Cupcakes are definitely for the coffee love Coffee Cupcakes are definitely for the coffee lover.  Made with a delicious coffee-flavored batter that’s baked to perfection and topped with a light and airy coffee buttercream.  They’re easy-to-make using staple pantry ingredients with the exception of espresso powder that is easily found at your local supermarket.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Use a cookie scoop to easily fill your cupcake liners.  Only fill 2/3 full to prevent the cupcakes from spilling or sinking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coffeelover #cupcakes #thesweetoccasion #delalloeats #coffeedaily #cupcakesofinstagram #coffeecupcakes #buttercream #coffeebuttercream #learntobake #learnbakeenjoy #sweets #bakingtips #cupcakestagram #bakersofinstagram #cupcakesdaily #cupcakesfordays #bakingfromscratch #bakinglove
Almond cream is such a versatile recipe that's per Almond cream is such a versatile recipe that's perfect for holiday baking.  It can be used for filling pastries like croissants, topping sliced brioche and baking until golden brown, or filling an unbaked tart shell, adding fruit, and baking until set.  Almond cream will become your best friend when creating impressive desserts for your family and friends.  Recipe link in bio!⁠
⁠
✨Pastry pro tip:  If you'd like to make this cream with another nut flour, substitute half of the almond flour with your choice of nut flour.  You will still benefit from using almond flour while also using a stronger flavored nut.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#frangipane #almondcream #almond #filling #thesweetoccasion #holidaybaking #learntobake #learnbakeenjoy #bakersofinstagram #bakingblog #bakingtips #frenchpastry #frenchdesserts #pastrychef #tartfilling
⁠Looking for an easy recipe this holiday season? ⁠Looking for an easy recipe this holiday season?  Try this creamy Coconut Cheesecake made with @naturesgreatestfoods organic coconut cream.  It's a decadent and delicious dessert made with a coconut graham cracker crust.  For extra flavor and texture, top this cheesecake with toasted coconut.  Recipe link in bio.⁠
⁠
✨Pastry pro tip:  Do not overmix your filling, as overmixing can cause your cheesecake to crack.  Only mix until all the ingredients are just combined.  Use the paddle attachment to mix your ingredients on medium-low speed to avoid beating too much air into your filling.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconut #coconutcheesecake #thesweetoccasion #learntobake #learnbakeenjoy #lifeofabaker #coconutcream #cheesecakes #coconutcake #toastedcoconut #grahamcracker #grahamcrackercrust #sweets #foodgram #bakegram #bakersofinstagram #cheesecakelove #cheesecakelovers⁠
The holidays are a time for lots of baking. Add c The holidays are a time for lots of baking.  Add carrot bundt cake to your list.  It's filled with a layer of cream cheese and topped with a cream cheese frosting for a delicious spiced cake that's a real crowd-pleaser.⁠
⁠
✨Pastry pro tip:  Do not use store-bought shredded carrots, as it will affect your cake's moisture content.  They are very dry and lack sweetness compared to shredding your own carrots. ⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#carrotcake #creamcheesefrosting #bakedfromscratch #lifeofabaker #bakefeed #instayummy #delish #thebakefeed #holidaybaking #holidaycake #thesweetoccasion #fromscratch #easyrecipe #bakingblog #bakersofinstagram #bakingtips #learntobake #learnbakeenjoy #scratchbaking #bakingblog #carrotbundtcake
⁠Gingerbread Cinnamon Rolls are a holiday favori ⁠Gingerbread Cinnamon Rolls are a holiday favorite.  They’re made with molasses and filled with a brown sugar spiced filling for a gooey and delicious winter-inspired roll.  As if these soft and fluffy rolls aren't enough, they're topped with a brown sugar cream cheese frosting for a real treat.⁠ Recipe link in bio.⁠
⁠
⁠✨Pastry pro tip:⁠ To reheat cinnamon rolls in the microwave, place a microwave-safe cup containing water in the microwave and heat thoroughly.  Add the cinnamon rolls next to the water and heat.  The steam from the hot water will prevent the rolls from becoming too dry or too soggy.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#gingerbread #cinnamonrolls #holidaybaking ##breakfastideas #thesweetoccasion #learntobake #bakingblog #learnbakeenjoy #bakingtips #scratchbaking #bakinggoals #christmasbreakfast #holidaybreakfast #creamcheesefrosting #bakefeed #foodgram #thefeedfeed #bakegram #bakersofinstagram #lifeofabaker #scratchbaking #ilovebaking #sweets #bakinglove⁠
Holiday baking can get overwhelming. To help ⁠e Holiday baking can get overwhelming.  To help ⁠ease the stress, head on over to the blog for my tips on how to freeze cookie dough.  It's convenient to do, perfect for gifting, and allows you to get ahead for all your cookie baking.⁠ Grab these tips from the link in my profile.⁠
⁠
✨Pastry pro tip:  For cookies that call for rolling in sugar, such as snickerdoodle cookies, prepare the dough as directed without rolling in the sugar and add it just before baking.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#cookiedough #cookiesofinstagram #thesweetoccasion #learntobake #learnbakeenjoy #bakingtips #bakingtechniques #bakinglove #madefromstratch #giftgiving #cookiegifts #bakingfromscratch #bakingcookies #freezingcookies #housewarmingcookies
⁠Dessert or breakfast? Coconut rice pudding can ⁠Dessert or breakfast?  Coconut rice pudding can certainly be either.  It's a simple-one pot pudding that is creamy and perfectly tender without being mushy.  Add a bit of granola and you have a simple yet flavorful breakfast ready in no time.⁠
⁠
✨Pastry pro tip:  When making this coconut rice pudding, do not rinse the rice.  The starchiness is key to creating a creamy and thick mixture.⁠
⁠
Recipe link in bio!⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
.⁠
#coconutrice #ricepudding #thesweetoccasion #learntobake #bakingblog #bakersofinstagram #bakedfromscratch #learnbakeenjoy #bakingtips #pudding #instapudding #lifeofabaker #foodgram #bakegram #onepot #lovetobake #onepot
Follow on Instagram

Categories

Latest Posts

  • Brown Butter Toffee Cookies
  • Peppermint Cake
  • Gingerbread Cinnamon Rolls
  • Zucchini Puff Pastry Tarts
  • Birthday Cake Cookies

Archives

Footer

Follow Me

  • Instagram
  • Pinterest

Meet Maria!

Professionally trained pastry chef, wife, and a mom to two. Sharing my recipes, tips & techniques so that any occasion can be a sweet occasion. Read More…

  • Privacy Policy

The Latest Recipes!

Stack of brown butter cookies with toffee bits on a French wire cooling rack with milk in the backgroud.
Peppermint flavored cake with white chocolate peppermint swiss meringue buttercream on a marble round board.
Pan with frosted gingerbread flavored cinnamon rolls in a baking pan with some cinnamon rolls.

Copyright © 2022 · thesweetoccasion.com