A delicate pastry shell is filled with homemade Nutella mousse and crowned with a dark chocolate drizzle and a dusting of powdered sugar. This fancy dessert is surprisingly easy to make!
Hello! Guess who has two thumbs and is feelin’ a hangover?
That’s right. This girl!
I don’t really understand why, though. I mean, I only drank 11 mimosas, 3 glasses of champagne, 3 glasses of wine, 4 beers, a vodka cran, and 2 tequila sodas! I’m disappointed in my liver. HEAR THAT, LIVER?! YOU DONE WENT AND DID ME WRONG!
Anyway, I’ve spent my day curing my hangover in the most effective way I know – watching Unbreakable: Kimmy Schmidt on Netflix, and shoveling nutella mousse into my mouth by the metric ton.
Ohhhh, yes. I said Nutella Mousse. Let’s back up a couple steps.
This past Thursday, I was working out of my company’s DC office, and realized that my friend Lipika was based out of that office! That’s right, Lipika of blackout birthday dinner fame. We always have a good time. So, I sent her an IM and asked if she wanted to grab a coffee and catch up.
Within 30 minutes, we were sipping lukewarm Flavia coffee out of thin paper cups and talking inappropriately loudly about topics that aren’t office appropriate. Yay! She gave me a tour of the office, introduced me to the administrative assistant with the best candy drawer, and – most importantly – invited me over to her place for a ‘Pimm’s Cup Party’ the following night.
“What on God’s Green Earth is a Pimm’s Cup Party??” you may be wondering. Well, I’m glad you asked! Pimm’s is an earthy British liquor, often combined with lemonade, gin, and fruit to make Pimm’s Cup. A British sangria, if you will, that is often consumed while watching cricket, and calling cookies ‘biscuits,’ and doing other British things.
Upon hearing this, I was SO in, and decided that I should make a fancy dessert to accompany these fancy drinks. I’ve already tackled my fear of macarons, but cream puffs still made me nervous. They seem so fancy! So delicate! So easy to ruin! But, I’m on a mission to conquer my baking fears, so I perused several recipes and eventually got enough of a handle on the situation to get to baking.
Nutella Mousse Cream Puffs
To make the cream puffs, you will need:
– 1/2 cup (1 stick) unsalted butter
– 4 oz (1 scant cup) all-purpose flour
– 4 eggs
– 1 T sugar
– 1 cup water
– Pinch salt
– 1 cup Nutella
– 2 cups heavy cream, cold
First, preheat the oven to 425F. You will then heat a medium-sized pot over medium-high heat, and combine the butter, water, sugar, and salt. Cook these, stirring frequently, until the butter has melted.
Turn the heat down to medium-low, and whisk in the flour. This mixture will be very thick and won’t look super appetizing, but you’re doing it right! Don’t worry! Continue to stir the mixture as you cook for 2 more minutes, then remove the pot from the heat.
Working quickly, whisk in the eggs one at a time, stirring rapidly enough that the egg does not cook in the warm batter. Once all the eggs are combined, transfer the batter to a piping bag fitted with a round tip, and line a large baking sheet with parchment paper.
You will then pipe the batter into small rounds, as shown above. Feel free to get creative with this! I think cream puff hearts would be awesome for Valentine’s Day. Also, these guys don’t really spread, so you can pipe them closer together than you would, say, cookie dough.
Bake for 10 minutes, then turn the oven down to 350F and bake for 25 more minutes. You’ll know they’re done when they’re deep golden in color, and sound hollow when you tap them. Let the puffs cool while you make the Nutella mousse.
In a large, cold bowl (I like to keep mine in the freezer while I’m preparing the cream puffs), add the Nutella. Mix on medium speed with a hand mixer, just for about 30 seconds to help it loosen up. Then, add the heavy cream and mix on high speed until soft peaks form, using a rubber spatula occasionally to make sure all the Nutella is being incorporated (#noNutellaleftbehind). Put this in the refrigerator for the time being.
Yes, this is essentially Nutella whipped cream, but Nutella MOUSSE just SOUNDS so much cooler!!
You will now create a slot in each puff that you can pipe the filling into. I used a sharp knife to cut a small circle in each puff, then used my finger to create a hollow in the center. Just kinda pushed the airy center out of the way. Wash yo hands, guys.
Once all your puffs are hollowed, you will transfer the mousse to a piping bag, and fill the center of each puff. Once they’re done, they should look like the ones below!
Ohhhhh my God, look at that Nutella filling!!! The best part is, once you’ve filled all the puffs, you can EAT THE REST OF THE MOUSSE. You’ll feel super sick afterwards, but it will all be worth it.
(Alternatively, you can put it in a tupperware and refrigerate it, if you’re responsible like that. I am not.)
I brought these to Lipika’s, and they were demolished VERY quickly! As was the Pimm’s – that shit was delicious, and I had a picture of it in my Snapchat story, but forgot to save it, because technology is hard. I’m sure you understand.
I hope you try these out and let me know what you think! Next up, I’d like to experiment with different filling flavors – do you think I can make a margarita mousse??? Inquiring minds need to know…