Nutella Profiteroles

This week's recipe is brought to you by chef Adrian Martin from Bawnboy...


This recipe screams childhood memories. I’ve taken the classic topping of chocolate and added Nutella giving it that hazelnut goodness on top. Great one to get the kids in the kitchen baking.


For the choux pastry:

60g salted butter

80g plain flour

Three free range eggs

130ml water

For the cream:

200ml whipping cream

2tbsp caster sugar

1tbsp vanilla extract

For the topping:

Nutella at room temperature


Preheat the oven 190°C and line a large baking tray with parchment paper.

Place the butter in a saucepan with the water and bring to a steady boil until the butter has melted.

Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place the pan back over the heat and beat the dough in the saucepan for about 30 seconds. Remove from the heat once again and set aside. Beat the eggs in a small bowl.

Add a little of the beaten egg at a time until you have a thick consistency.

With a spatula scrape the choux mixture into a piping bag with a large round nozzle and pipe small rounds of the pastry. Leaving enough space between each one to rise.

Smooth the tops of the piped choux pastry with a little bit of water on your finger. Place them into the oven and bake for 15-20 minutes until the choux pastry have risen and are golden and crisp.

Transfer to a wire rack and use a sharp pointed knife to pierce holes on the underside of the buns. Allow to cool completely before filling.

For the filling, whisk the cream, sugar, and vanilla together in a large bowl until the mixture forms soft peaks.

Scoop the cream into a piping bag fitted with a small round nozzle and pipe it into the holes on the underside of the choux buns.

Finish with a good topping of that Nutella on top and tuck in.


Adrian Martin from Bawnboy is a regular on our TV screens.

His latest cook book is ‘Create Beautiful Food at Home’. Adrian recently opened a new restaurant in Camden in London ‘Mayflower’.

For more recipes check out his website:

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