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1st Place Everybody Loves Chocolate - 2011

Ingrid Schatz - Mineral, Virginia - Louisa County Fair
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images/Chocolate Cream Puff Graphic

Makes 8 - 10

Chocolate-Hazelnut Cream Puffs

Cream Puff Dough

½ cup plus 2 T. whole milk
⅓ cup plus 2 T. water
7 T. butter
1 tsp. salt
1 T. sugar
1¼ cups flour
5 eggs
½ cup chopped, toasted Hazelnuts

  • Heat milk, water, butter, salt and sugar in a saucepan to the boil.
  • Remove from heat, add flour and quickly stir.
  • Place back on the heat and stir the mixture until the dough no longer sticks to spoon and clings together.
  • Remove from heat and start beating in eggs, one at a time.
  • Place dough in gallon zip-top bag.
  • Push to the corner and snip close to the edge.
  • Pipe the dough into rounds on a baking sheet lined with parchment paper.
  • Sprinkle generously with toasted hazelnuts (*see below).
  • Bake at 350°F for 40 - 55 minutes, depending on how firm you like your cream puffs - they will continue to deepen in color the longer they bake.
  • Place on a cooling rack, and pierce each with a pick to release stem as they cool.
Milk Chocolate-Hazelnut Mousse

¾ tsp. (½ packet) unflavored gelatin
2 eggs
7 egg yolks
4 T. water and ½ cup plus 2 T. Heavy whipping cream
½ cup sugar
2 cups (14 oz.) good quality Milk chocolate
⅓ cup (2 oz.) good quality Dark chocolate
⅓ cu Hazelnut Praline Paste (or Nutella or hazelnut butter)
1 cup plus 6 T. Heavy whipping cream

  • Place gelatin in 2 T. cold water.
  • Let sit for two minutes, then microwave for 20 seconds.
  • Place eggs, egg yolks, water and heavy whipping cream in the top of a double boiler.
  • Heat on medium, stirring constantly, until mixture just begins to boil, thickens and reaches 160°.
  • Place in a mixer and whip on high, gradually adding the sugar.
  • Continue beating until light, foamy and thickened.
  • Add gelatin.
  • Meanwhile, place chocolates in glass bowl and microwave for 1 minute, then for 20 second intervals (stirring between intervals) until melted.
  • Stir in Hazelnut paste.
  • Whip remaining whipping cream.
  • Pour chocolate mixture into egg mixture and blend very slowly until combined.
  • Fold the whipped cream into the mousse.
  • Refrigerate several hours until fairly firm.
Assembly of Cream Puffs:

Melt ¼ cup of chocolate and set aside. Slice top of puffs; fill with mousse; re-place tops. Set on a baking tray and drizzle chocolate over top. Refrigerate. Serve chilled, dusted with powdered sugar. *If desired, hazelnuts can be added on top of melted chocolate instead of baked on puffs.