Dawn Logterman of Verona, Wisconsin, created this clever twist on the classic cream puffs served at the Wisconsin State Fair. Her recipe was a finalist in our annual recipe contest.

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Ingredients

Directions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

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  • For pastry: In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition.

  • Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 40 minutes or until golden brown and firm. Prick puffs with a sharp knife to allow steam to escape. Transfer to a wire rack; let cool.

  • For filling: In a medium bowl, combine the cream cheese and 1/3 cup of the chocolate-hazelnut spread. Beat with an electric mixer on medium speed until well combined. Fold in the whipped topping until combined. Cover and chill until serving.

  • Just before serving, cut tops from puffs; remove soft dough from inside. Spoon about 1/3 cup filling into bottom half of puff. Replace top half.

  • Place the remaining 1/3 cup chocolate-hazelnut spread in a small microwave-safe bowl. Microwave on 100% (high) power for 30 to 45 seconds or until softened, stirring once. Using a spoon, drizzle spread over puffs. Serve immediately; refrigerate leftovers.

Nutrition Facts

318 calories; 23 g total fat; 104 mg cholesterol; 215 mg sodium. 21 g carbohydrates; 5 g protein;

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