Nutella Strawberry Cream Puffs are little clouds of happiness filled with a smooth, chocolaty Nutella cream and fresh, juicy strawberries. The light, airy puff pastry shells add the perfect crunch, making each bite a delightful mix of textures and flavors. It’s a simple treat that somehow feels special and festive, perfect for a sweet snack or a dessert that feels like a little celebration.
I love making these because they come together quickly but still look impressively fancy when you serve them. My tip is to use ripe strawberries that are sweet and flavorful—they really make the filling shine. Plus, the Nutella adds just the right amount of creamy chocolate goodness that everyone seems to enjoy.
One of my favorite things to do is to prepare the cream puffs a little ahead of time and then bring them out at a small gathering or after dinner. They’re fun to share, and it’s always a joy to see people’s faces when they bite into that soft shell filled with creamy Nutella and fresh strawberry pieces. These little treats never fail to brighten up the table!
Key Ingredients & Substitutions
Choux pastry: This is the light shell holding everything together. Butter adds richness, but for a dairy-free version, try plant-based margarine. Use all-purpose flour for structure; cake flour is too soft.
Nutella: Its creamy hazelnut-chocolate flavor is a star here. If you want less sugar, swap for natural hazelnut spread or make your own with cocoa and nuts.
Strawberries: Fresh and ripe berries add juicy sweetness. If strawberries are out of season, raspberries or blueberries work well too.
Heavy cream: It whips into the fluffy filling. For a lighter fill, use half-and-half, but it won’t be as sturdy. Keep the cream very cold for best whipping.
Chocolate for drizzle: Semi-sweet works great, but dark or milk chocolate are good alternatives depending on your taste. Adding a bit of oil helps it drizzle smoothly.
How Do I Make Perfect Light and Puffy Choux Pastry Shells?
The choux pastry can be tricky, but these steps help you get it right:
- Boil water and butter first: This creates steam to puff the dough in the oven.
- Add flour all at once and stir till dough forms a ball—this cooks the flour.
- Dry the dough briefly on low heat to remove moisture; this helps it puff up instead of falling.
- Add eggs one by one, mixing well until smooth and shiny. The dough will loosen with each egg.
- Pipe or spoon dough evenly onto baking sheets with space between; they need room to rise.
- Bake hot at first to create steam, then lower the temp to dry them out. Once done, leave the oven door cracked to prevent collapse.
Patience and following these steps will deliver airy, crisp shells perfect for your Nutella strawberry filling!
Equipment You’ll Need
- Medium saucepan – to cook the choux pastry dough evenly without burning.
- Mixing bowl and electric mixer – help whip cream light and fluffy for the filling.
- Baking sheet lined with parchment paper – keeps puff shells from sticking and helps even baking.
- Piping bag or spoon – for shaping the dough into uniform puffs easily.
- Microwave-safe bowl – to melt chocolate smoothly for drizzling.
- Wire rack – lets puff shells cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries for a different fruity twist that pairs well with Nutella.
- Use peanut butter instead of Nutella for a richer, nutty filling with a creamy texture.
- Add a splash of coffee or espresso powder to the cream for a mocha-flavored cream puff.
- Mix in finely chopped toasted hazelnuts into the cream for a bit of crunch and extra nutty flavor.
Nutella Strawberry Cream Puffs
Ingredients You’ll Need:
For the Cream Puffs (Choux Pastry):
- 1/2 cup (120 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Strawberry Nutella Cream Filling:
- 1 cup (240 ml) heavy whipping cream, chilled
- 1/4 cup (70 g) Nutella
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar, plus extra for dusting
For the Chocolate Drizzle:
- 1/4 cup semi-sweet chocolate chips or chopped chocolate
- 1 teaspoon vegetable oil or butter
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and cream, plus 30 to 35 minutes baking time for the cream puffs. Allow about 15 minutes more for cooling and assembly. All together, plan on about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Choux Pastry Shells:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt, then bring to a boil over medium heat. Remove from heat and add flour all at once, stirring quickly until the dough pulls away from the pan and forms a ball. Return to low heat and stir for 1 minute to dry the dough slightly. Transfer dough to a bowl, then beat in eggs one at a time with a mixer until smooth and shiny. Spoon or pipe tablespoon-sized mounds onto the baking sheet, about 2 inches apart. Bake for 20 minutes at 400°F, then lower heat to 350°F (175°C) and bake another 10–15 minutes until golden and puffed. Leave oven door slightly open and let the puffs dry inside for 10 minutes before removing to cool fully.
2. Make the Strawberry Nutella Cream Filling:
In a large bowl, whip chilled heavy cream with vanilla extract and powdered sugar until soft peaks form. Gently fold in Nutella until smooth and fluffy, making a creamy filling.
3. Assemble the Cream Puffs:
Slice the cooled cream puffs in half horizontally. Spoon or pipe the Nutella cream onto the bottom halves, then layer fresh strawberry slices evenly over the cream. Place the puff tops back on.
4. Prepare the Chocolate Drizzle:
Melt chocolate chips with oil or butter in short bursts in the microwave, stirring until smooth. Drizzle melted chocolate over the assembled cream puffs for a lovely finishing touch.
5. Finish and Serve:
Dust the cream puffs lightly with powdered sugar if desired. Serve immediately or refrigerate until ready to enjoy. For best taste and texture, eat within the same day.
Can I Use Frozen Strawberries for the Filling?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that could make the cream soggy. Pat them dry with paper towels before adding to the filling.
How Should I Store Leftover Cream Puffs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The puff shells may soften over time, so it’s best to enjoy them fresh or within a day or two.
Can I Make the Choux Pastry Ahead of Time?
Yes! You can bake the puff shells a day in advance and keep them in an airtight container at room temperature. Fill with cream and strawberries just before serving to keep them crisp.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, try whipping coconut cream as a dairy-free alternative, or use whipping cream with at least 35% fat for best results. Avoid milk or half-and-half as they won’t whip properly.