Nutella Cream Puff Recipe (gf)

cream puffs with chocolate glaze

cream puffs with chocolate glaze














These nutella cream puffs were so good that they disappeared before I could even take a photo. So I grabbed this throw back thursday photo from 2014–way before they even had throw back thursday!  These cream puffs  taste like chocolate filled donuts when you fill them with nutella. I kid you not. I first made cream puffs in cooking school years ago before gluten free was a thing and they seemed okay but I was never really wowed by them until my kids had the bright idea to make gluten free unicorn cream puffs which are basically  cream puffs filled with rainbow pastry cream with purple and white chocolate glaze.

yum. yum. yum.

only we had someone here who can’t have cream so the unicorn cream puffs were a no go for him.

so, I made these nutella cream puffs…

note: these aren’t dairy free but you can easily substitute this chocolate pudding recipe if you need a dairy free alternative.


NOTE: If you prepare these in a kitchen that also uses gluten/wheat containing flour PLEASE prepare these first thing in the morning using all utensils and bowls straight out of the dishwasher and use parchment paper on the sheet trays so that they are not contaminated by gluten/wheat items. This is the best workflow in a kitchen that isn’t 100% gluten free so that you prevent cross contamination–plus it shows a level of understanding of gluten free preparation. THANK YOU!

1 cup water
1/2 cup (8 tablespoons) unsalted butter
3/8 teaspoon salt
1 1/4 cups King Arthur Unbleached All-Purpose Flour
4 large eggs

Preheat oven to 425.

Combine the water, butter, gluten free flour and bring to a boil in a medium sauce pan. Stir in the flour. Stir vigorously to combine. Remove from heat. Stir until the batter pulls away from the edge and sticks to the spoon. Add the eggs one at a time–incorporating them fully before adding the next egg.

Drop by  rounded tablespoon or use a pastry bag to pipe out small balls onto a cookie sheet.

Bake in a 425 oven for 20 minutes. Reduce temperature to 325 bake 25 minutes.

Let cool. Poke small hole in the bottom to fill. Using a pastry tube or parchment made into a pastry tube–fill the puffs with nutella or filling of choice.

Dust the cream puffs with powdered sugar or chocolate glaze.


1/2 cup chocolate chips
1/2 cup cream or coconut milk

Combine chocolate chips and coconut milk in a small glass bowl. Microwave for 30 seconds and then stir to combine. Microwave 30 seconds more and stir. Repeat this step until the chocolate is melted and smooth. Drizzle over the filled cream puffs.



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