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Choux Pastry with Nutella Cream

Delicious small cakes ready for a cup of tea or coffee. The title says it all: choux pastry piped in the form of small pretzels and filled with a delicious nutella cream.

CHOUX PASTRY WITH NUTELLA CREAM
24 PASTRIES

CHOUX:
1½ DL. WATER
75 G BUTTER
1 PINCH OF SALT
1 TSP. SUGAR
75 G FLOUR
2 L EGGS

Cook water, butter, salt and sugar in a pan.

Add all the flour and stir well with a wooden spoon, bake it until the dough releases the pan.

Remove the pan from the heat and allow the dough to cool slightly before stirring in the eggs one at a time. Stir thoroughly between each egg.

Preheat the oven to 200 degrees celsius.

Put the dough in a piping bag with a star tip and pipe 24 small circles onto a baking sheet with baking paper.

Bake the choux pastry for 20 min, don’t open for the oven door in the first 15 min, otherwise they will collapse.

Let the pastries cool down before cutting them in half..

NUTELLA CREAM:
1
/4 L HEAVY CREAM 38%
1-2 TBSP. NUTELLA

Whip the cream to a thick consistency before adding the nutella and then whipping to soft peaks. Do not whip too much or the cream will separate.

Put the cream in a piping bag and fill in the pastries.

Dust a little bit of icing sugar over before serving.

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