Dreamy Chocolate Hazelnut Creams

Chocolate Hazelnut Creams

Choux Paste:

1 cup milk

1/2 cup butter

1/4 tsp. salt

1 cup flour

4 eggs


Hazelnut Cream:

1 1/2 cups heavy cream

1/2-3/4 cup chocolate hazelnut spread


4 oz. chopped bittersweet chocolate

4 oz. heavy cream

Toasted skinned, chopped Hazelnuts


Choux Paste:

Preheat the oven to 425 degrees.

In a sauce pan, combine the milk and butter over medium heat and cook until butter is melted. Dump the flour into the milk mixture and stir with wooden spoon until mixture comes together as a dough and flour begins to coat the bottom of the pan. Place hot dough into a bowl of a food processor fitted with a metal blade. Add the eggs and process until dough is incorporated and thick. Place the dough into a pastry bag or using spoon spoon onto parchment lined sheets to desired size. Bake for about 20 minutes or until golden. Turn off oven.  Pierce the side with a knife and allow them to rest in oven for 10 minutes or until they sound hollow when thumped. Remove from oven and allow to cool completely.

Hazelnut Cream:

Combine ingredients and beat until thick. Add additional chocolate hazelnut spread to taste. Pipe into sliced puffs.


Place ingredients in small bowl and microwave at 15 second intervals until chocolate is barely softened. Stir until the chocolate is melted and fully combined.

Dip the tops of the puffs into the ganache and sprinkle with the toasted chopped hazelnuts.

Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.



2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.