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Nutella Cream Pie Candles

A short crust pastry cup filled with nutella cream and covered in white chocolate with white chocolate candle drips and chocolate flames.


  • 2 sheets short crust pastry
  • 580g white chocolate, melted
  • 100g orange candy melts
  • 100g yellow candy melts
  • Cream Filling
  • 1 cup Nutella
  • 1 cup mascarpone
  • 1 cup thickened cream
  • Equipment
  • 4 small cans of soda, emptied
  • Aluminium foil


  1. Pastry cups
  2. To create the pastry cups, you’ll need to begin by emptying your cans. Then neatly wrap them in foil. Cut out circles of pastry, a little bigger than the bottom of your cans, You’ll also need a long rectangle piece of pastry. The height of the rectangle will determine how big your candles are. I’d recommend making them different sizes.
  3. Press the pastry discs on the bottom of each can and then wrap them in the long pastry rectangles. Pinch the part where the pastry ends meet each other. Place the wrapped cans, seam down on top of a baking tray lined with baking paper and bake on 160C for 30 minutes or until golden brown. Allow to cool completely. Once baked, carefully wrap your hand around the pastry and use your other hand to carefully slide the wrapped can out.
  4. Cream Filling
  5. Place all ingredients into a large mixing bowl and mix using an electric hand mixer until well combined. Place into a piping bag.
  6. Carefully dip the bottom and sides of each pastry cup into the melted white chocolate and place on a baking tray. Chill for 20 minutes. Then fill, almost all the way up with the cream filling.
  7. Drip melted chocolate on top of the candles allowing some to drop off the sides. Chill for 30 minutes.
  8. To make the flames simply add the melted orange and yellow candy melts into two separate piping bags and pipe some flames on top of some baking paper. Chill for 20 minutes before carefully peeling off. Dip the bottoms into some melted white chocolate and place on top of the candles to finish.