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!
0 Preheat the oven to 425° and line a baking sheet with parchment paper.
1 Melt butter and water in a saucepan over medium heat until boiling.
2 Add the flour quickly all at once. Beat with a wooden spoon until the dough pulls away from the pan.
3 Remove pan from the burner and add 1 egg at a time, beating well after each egg.
4 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.
5 Bake for about 30-35 minutes until golden brown.
6 Let puffs cool, then slit the top of each shell with a sharp knife to make a hinge.
Nutella Filling
8 Whip heavy cream in a stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
9 Add the Nutella and mix to combine making sure not to overmix. Fill the pastry with Nutella cream.
