Nutella Choux Donuts
Once you taste Nutella custard, basic cream just won't do.
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup (1 stick) unsalted margarine, cut in to small pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 220 grams all-purpose flour
- 4 eggs + 1 egg white
- 250 grams Nutella
- 200 grams crushed hazelnuts
Nutella Pastry Cream
- 250 milliliters of milk
- 3 egg yolks
- 50 grams sugar
- 1 tablespoon flour
- 1 tablespoon cornstarch
- 50 grams 185 grams butter + butter
- 1 teaspoon vanilla bean paste
- Sea salt
- 3 tablespoons Nutella
Steps
- Bring the water, margarine, sugar and salt to a boil in a medium saucepan. Remove the pan from the heat and quickly stir in the flour with a wooden spoon.
- Cook the mixture over medium-high heat, stirring constantly with the wooden spoon, until the mixture pulls away from the sides of the pan and film forms on the bottom of the pan, around 1-2 minutes.
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