Cooking with Anita Marcela: Nutella & Chocolate Profiterole

These sweets may seem intimidating, but the truth is that they are easy to prepare (and your house will smell like a French bakery!).

You just need to follow the steps and everything will come out well. In order to prepare them, you need a piping pastry bag, a baking tray, and a mixer. We can divide the process into four parts: the choux pastry, the custard cream, chocolate ganache, and their assembly.

Cooks in 90 minutes approx.

Serves: 12-15 profiteroles


What you’ll need //

For Nutella custard cream:

  • 1/3 cup of sugar
  • 2 tablespoons of all-purpose wheat flour
  • 2 tablespoons of cornstarch
  • 4 egg yolks
  • 1 1/3 cups of milk
  • Vanilla to taste
  • 2 tablespoons of Nutella

For Chocolate Glaze:

  • 160 grams of dark chocolate in pieces
  • 1/3 cup of water
  • 6 tablespoons of salt-free butter in pieces

Instructions //

In a pot, mix water, butter, sugar, and salt. Bring the mixtures to a boil at a medium temperature. Once it boils, add wheat all at once and mix it with a wooden spoon. Continue mixing until the mixture gets thicker and it no longer sticks to the walls of the pot.

Pass the mixture into a bowl and wait until it cools off approximately 5 minutes.

Add eggs one by one and continue mixing with a wooden spoon.

Prepare a baking tray with waxed paper.

Using a pastry bag with a smooth tip, forming balls and leaving space with them.

Bake it at 400F for 10 minutes. Lower the baking temperature to 350F and bake them for 25 more minutes. Until they are golden.

For the Nutella custard cream:

In the mixing bowl, blend sugar, flour, cornstarch, and 4 egg yolks, until they have a thicker and more yellow texture.

Meanwhile, in a medium pot, heat up the milk and vanilla and bring them to just before boiling.

Add the mixture of the eggs to the pot and cook them on low/medium heat stirring until it thickens. When it begins to bubble, count another minute and then remove the pot from heat. Pour the mixtures into a bowl, add Nutella and wait for it to cool. It should thicken a bit more once it cools. Refrigerate the mixture before using it.

For the chocolate glaze:

In a double boiler bowl, melt the chocolate with water. Remove it from heat.

Add the butter in pieces and stir until it blends. As it cools the glaze will thicken more.

To finish filling the profiteroles using a pastry bag. Open a hole underneath each of the balls of choux dough and fill it. Place the chocolate glaze in a small bowl. Flip the profiteroles and dip them in half in order to cover them with chocolate.

Bonus Tips //

  • The choux dough can be refrigerated for 4 days.
  • The custard cream can be kept in the freezer for 2 days
  • The chocolate glaze can be kept in the freezer for up to 2 weeks.
  • The finished profiteroles can be kept in the freezer for 2 days.

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