Nutella Strawberries & Cream Puffs

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A warm slice of perfume rises from the oven—sheets of golden, flaky pastry giving way to a tender, layered interior. I still remember the first time I bit into a cream puff filled with softly whipped cream and strawberries: the cool, ribbon-like cream melting into the caramel warmth of crisp pastry, a whisper of Nutella pulling the flavors into a single, indulgent moment. It’s the kind of dessert that feels celebratory, yet simple enough to make at home, even if you’re short on time or a little nervous about pastry. This recipe for Nutella Strawberries & Cream Puffs gives you that restaurant-quality finish without complicated technique—just a ready roll of puff pastry, a steady hand for cutting, and a few mindful moments whipping cream and assembling. I’ll walk you through it so you can serve something elegant that tastes like it was made with intention.

A Quick Look at This Nutella Strawberries & Cream Puffs Recipe

Nutella Strawberries & Cream Puffs pair two standout ingredients—luxurious hazelnut-chocolate spread and bright, ripe strawberries—wrapped in airy, butter-flecked puff pastry. The whipped cream brings a silky, neutral counterpoint that highlights fruit and chocolate, while the puff pastry adds a crisp, golden contrast in texture. This recipe’s key benefit is its show-stopping presentation: little heart-shaped puffs that look like you spent hours in the kitchen but come together in under an hour. It’s special because the flavors are familiar yet elevated, and the method relies on a store-bought shortcut that still delivers professional-looking results. Keep reading and I’ll show you the small techniques that make a big difference.

Ingredients You’ll Need for Nutella Strawberries & Cream Puffs

I always emphasize quality over quantity when ingredients are few—each one sings. Here’s how to stock your mise en place so every bite is balanced and refined.

Essentials

1 sheet ready roll puff pastry — Choose a high-quality, all-butter puff if possible; the butter content is what gives the pastry its rich flavor and crisp layers. Keep it cold until just before you roll.
1 small egg (for egg wash) — A single egg yolk mixed with a little white will give a deep, glossy finish; the whole egg is fine if that’s what you have.
1 tsp milk or water — To loosen the egg for brushing; milk creates a richer sheen, water a lighter gloss.
Granulated sugar (optional) — For sprinkling on the pastry before baking to add sparkle and a slight crunch.
250 ml double cream, cold — Heavy cream in the U.S.; cold cream whips better and holds structure when assembled.
30 g icing sugar — For gently sweetening the cream without graininess; powdered sugar dissolves seamlessly.
Nutella (approx 1 tsp per heart) — Use the classic hazelnut-chocolate spread for its creamy texture and familiar flavor; a little goes a long way.
Strawberries, sliced — Choose firm, ripe berries with bright color and fragrance; medium-sized berries work well sliced to fit the puff.
Icing sugar to dust (optional) — For the final, delicate snow of sweetness before serving.

Optional Add-ons

Fresh mint leaves for garnish — A tiny bit of green refreshes the plate and adds an aromatic lift.
Lemon zest — A whisper folded into the whipped cream brightens the flavor and cuts through the richness.
Toasted hazelnuts, finely chopped — Sprinkle a few on top of the Nutella dollop for crunch and to echo the hazelnut note.
Vanilla bean or extract — A scant half-teaspoon of vanilla intensifies the cream’s flavor without overpowering the strawberry and Nutella pairing.
Raspberry jam — A thin smear under the cream introduces tartness and a jewel-toned surprise.

Substitutions and Shortcuts

Puff pastry substitute: If store-bought puff pastry isn’t available, use a sheet of frozen filo brushed with melted butter and layered for lift—expect a slightly different texture but lovely results. Alternatively, you can make simple gougères (choux pastry rounds) and fill them the same way for classic cream puffs.
Cream substitute: For a lighter filling, whip crème fraîche with a touch of sugar; it will be tangier and stand up well in warmer conditions.
Nutella alternative: Use a high-quality chocolate-hazelnut spread or a spoonful of hazelnut praline for a deeper roasted flavor. For a dairy-free option, choose a vegan chocolate-hazelnut spread.
Egg wash: If you prefer not to use egg, brush pastry lightly with milk for a pale glaze; it won’t be as glossy but still helps with browning.
Quick prep: Buy pre-sliced strawberries or slice them the night before and store dry in the fridge to save time on assembly day. Chill your pastry sheet until the moment you cut for the flakiest layers.

How to Make Nutella Strawberries & Cream Puffs Step-by-Step

I like to keep the process calm and deliberate. You’ll notice that a few small choices—temperature control, not overworking the cream, precise assembly—are what create that restaurant-quality finish.

Preheat and prepare
- Preheat your oven to the temperature indicated on the puff pastry package, usually between 200–220°C (390–430°F). A hot oven is essential to encourage rapid steam formation, which puffs the pastry into crisp layers.
- Line a baking sheet with parchment paper. If you have a baking stone, preheat it as well for a slightly crisper base.
Roll and shape the pastry
- Lightly flour your work surface and unwrap the cold puff pastry. Roll it gently once or twice to smooth seams—avoid overworking it, which can warm the butter and reduce lift.
- Use a small heart-shaped cutter (about 6–7 cm/2.5 inches) to cut an even number of hearts. Press straight down without twisting to preserve layers. Collect scraps, chill briefly, and re-roll once to cut more shapes.
Arrange for even baking
- Place the hearts on the prepared baking sheet with a little space between them. Room for heat circulation ensures even browning and crisping.
Make and apply the egg wash
- Whisk the small egg with 1 teaspoon of milk or water until smooth. The wash adds color and seals pastry edges. Brush the tops lightly—too much wash can make the pastry soggy, so a thin, even coat is best.
- If you like sparkle, sprinkle a pinch of granulated sugar over each heart now; it caramelizes in the oven to give a subtle sweet crust.
Bake until perfectly golden
- Bake according to package timing, typically 12–18 minutes, rotating the tray halfway for even color. Look for an even, deep golden-brown tone and a firm, hollow sound when tapped—these are your cues that the layers are fully cooked and crisp.
- Transfer to a wire rack to cool completely; warm pastry will steam and soften the exterior if stacked or filled immediately.
Whip the cream
- Pour your cold double cream into a chilled bowl. Add the icing sugar (and vanilla or lemon zest if using). Whip to soft peaks: the cream should coat the whisk and hold shape briefly when lifted but remain glossy and tender. Over-whipping can make butter, so stop when it’s light and spreadable.
Assemble the puffs with care
- Pair up similar-sized hearts. Spoon or pipe a generous swirl of whipped cream onto the underside of one heart. Layer with sliced strawberries—don’t overload; the pastry should still be visible and hold together.
- Gently sandwich with the matching heart, pressing very slightly so the cream spreads evenly without squeezing out.
Finish with Nutella and garnishes
- Warm a small spoonful of Nutella briefly in the microwave (5–8 seconds) to loosen it for easy dolloping. Place roughly 1 teaspoon on top of each assembled heart and smooth slightly; the sheen will contrast beautifully with the cream and fruit.
- Dust lightly with icing sugar and add a small mint sprig or chopped toasted hazelnuts if desired.
Serve with confidence
- These are best enjoyed the day they’re assembled—puff pastry stays crisp and the cream remains fresh. Arrange them on a platter with a few extra sliced strawberries for color and a small bowl of extra Nutella for dipping at the table.

Common Mistakes to Avoid

Every home baker makes mistakes; they’re how we learn the tiny habits that turn good into exquisite. Below I outline three common missteps I see with Nutella Strawberries & Cream Puffs and how to avoid them so your final plate looks and tastes like you intended.

Mistake 1: Using warm pastry

If the puff pastry warms up, the butter softens and the pastry will not rise as dramatically; instead it spreads and bakes flat. Always keep the sheet chilled until just before cutting and return scraps to the fridge between rollings. Cold butter creates steam pockets that give you those beautiful layers.

Mistake 2: Over-whipping or under-sweetening the cream

Whipping cream to the wrong stiffness changes the texture of the filling entirely. Under-whipped cream is too loose and will collapse; over-whipped cream turns grainy and buttery. Aim for soft peaks and taste as you go—30 g of icing sugar is a guide; adjust to the sweetness of your strawberries and Nutella so the cream balances, not competes.

Mistake 3: Filling while the pastry is still warm

Filling warm pastry causes steam to soften the crisp exterior, resulting in soggy puffs. Always let your pastry cool completely on a wire rack before assembling. If you’re short on time, place the baked hearts in the refrigerator for 10–15 minutes to firm up before filling.

Serving Suggestions for Nutella Strawberries & Cream Puffs

These little hearts are as much about presentation as they are about flavor. A simple, considered plating elevates the moment—think texture, contrast, and a touch of color. I like to serve them on warm, white plates to highlight the golden pastry and ruby strawberries, but they also look beautiful on a slate board for a more modern presentation.

Elegant afternoon tea

Arrange the puffs on a tiered stand with sprigs of mint and a small bowl of extra Nutella for guests to spoon. Pair with green or white tea whose delicate notes won’t overpower the dessert.

Date-night dessert

Serve one or two puffs per person alongside a small scoop of vanilla bean ice cream and a few shaved toasted hazelnuts. The contrast of hot and cold, crisp and creamy, feels indulgent but refined.

Party platter

For gatherings, make bite-sized versions using a smaller cutter and pipe the cream through a plain or star nozzle for uniformity. Garnish with a dusting of icing sugar and scatter extra sliced berries across the platter for color and abundance.

Conclusion

I’m always delighted when a simple ingredient list and a few careful steps produce something that looks like it belongs in a patisserie window. Nutella Strawberries & Cream Puffs are dependable proof that you can achieve an elegant dessert at home with confidence—crispy, buttery pastry layered with cool whipped cream, vibrant strawberries, and the nostalgic warmth of Nutella. If you want to explore similar presentations and find inspiration for different fillings and shapes, I like to reference other recipes that riff on nutella and cream fillings for technique ideas: see Nutella Cream Pastry Hearts – Cupful of Sprinkles for a heart-shaped approach, and Strawberry Nutella Cream Puffs – Baran Bakery for another take on assembly and plating. Try one variation, then another—this recipe is flexible, forgiving, and quietly showy, perfect for gifting, small celebrations, or simply making an ordinary day feel special.

FAQs About Nutella Strawberries & Cream Puffs

How long can I store Nutella Strawberries & Cream Puffs?

I recommend serving Nutella Strawberries & Cream Puffs the day they’re assembled for the crispiest pastry. If you must store them, keep baked-but-unfilled pastry hearts in an airtight container at room temperature for up to 24 hours. Assembled puffs with cream should be refrigerated and eaten within 8–12 hours; note the pastry will soften over time.

Can I make Nutella Strawberries & Cream Puffs ahead of time?

Yes—with a little planning. Bake the pastry hearts a day ahead and store them in an airtight container at room temperature. Whip the cream and slice strawberries shortly before assembling to maintain texture and freshness. If you assemble more than a few hours ahead, the pastry will gradually lose crispness.

What’s the best way to keep the pastry crisp for Nutella Strawberries & Cream Puffs?

The key to crisp pastry is avoiding trapped moisture. Cool baked hearts on a wire rack to release steam, and don’t stack them. Fill only when both pastry and cream are cool. If you expect to assemble in advance, consider filling with a slightly thicker cream (like stabilized whipped cream with a touch of gelatin or mascarpone) to reduce moisture migration.

Can I make a dairy-free version of Nutella Strawberries & Cream Puffs?

Absolutely. Use a dairy-free puff pastry (check ingredient labels), a vegan chocolate-hazelnut spread, and a stabilized coconut cream or aquafaba-based whipped cream. The texture will be slightly different—coconut cream has a unique mouthfeel—but the overall profile remains luxurious and satisfying.

How can I adapt Nutella Strawberries & Cream Puffs for a crowd?

Scale up by cutting smaller hearts or rounds to create bite-sized versions—these are easier to serve and eat at parties. Use a piping bag to fill uniformly and arrange on a platter with clusters of berries. You can also prepare components ahead: bake pastry hearts, make the whipped cream, and slice strawberries; assemble quickly just before guests arrive for the freshest presentation.