Hazelnut Praline Profiteroles

Hazelnut Praline Profiteroles are a luxurious French-inspired dessert featuring delicate choux pastry filled with creamy custard or whipped cream, topped with a glossy chocolate glaze and a crunchy hazelnut praline. This elegant sweet is ideal for dinner parties, holidays, or when you want to impress with your pastry skills.

Why You’ll Love This Recipe

These profiteroles are a symphony of textures—crisp pastry shells, smooth filling, rich chocolate, and the nutty crunch of hazelnuts. While they look refined, they are surprisingly manageable to prepare. They can also be made in advance, filled and garnished just before serving for maximum freshness and effect.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the choux pastry:

• Water
• Unsalted butter
• All-purpose flour
• Salt
• Eggs

For the filling (choose one):

• Whipped cream with sugar and vanilla
• Pastry cream (vanilla custard)
• Hazelnut cream or Nutella-whipped cream

For the chocolate glaze:

• Dark chocolate
• Heavy cream
• Butter (optional for shine)

For the hazelnut praline topping:

• Whole hazelnuts (toasted)
• Sugar
• Water
• Salt (a pinch)

Directions

1. Make the choux pastry:
   • Preheat oven to 400°F (200°C).
   • In a saucepan, bring water, butter, and salt to a boil. Remove from heat and stir in flour.
   • Return to heat and stir until a dough ball forms. Cool slightly.
   • Beat in eggs one at a time until the dough is smooth and glossy.
   • Pipe or spoon onto a baking sheet and bake 20–25 minutes until puffed and golden. Cool completely.
2. Prepare the filling:
   • Whip cream with vanilla and sugar until stiff peaks form, or prepare chilled pastry cream.
   • Transfer to a piping bag.
3. Make the chocolate glaze:
   • Heat cream and pour over chopped chocolate. Stir until smooth. Add butter for sheen.
4. Make hazelnut praline:
   • Melt sugar with a bit of water until amber-colored caramel forms.
   • Stir in toasted hazelnuts and a pinch of salt.
   • Pour onto parchment to cool, then chop finely.
5. Assemble the profiteroles:
   • Slice tops or pierce bottoms to fill with cream.
   • Dip tops in chocolate glaze.
   • Sprinkle with hazelnut praline. Chill until ready to serve.

Servings and timing

Servings: 12–15 profiteroles
Prep Time: 40 minutes
Cook Time: 25 minutes
Assembly Time: 20 minutes
Total Time: Approx. 1 hour 25 minutes

Variations

• Almond Twist: Use almonds instead of hazelnuts in the praline.
• Fruit Filling: Add a raspberry or strawberry compote layer inside.
• Coffee Cream: Infuse the cream filling with espresso.
• Mini Version: Pipe smaller rounds for bite-sized treats.

Storage/Reheating

Unfilled shells can be stored in an airtight container for up to 2 days or frozen. Filled profiteroles should be served the same day for best texture. Refrigerate for up to 24 hours. Not recommended for reheating—serve cold or room temperature.

FAQs

Can I make the choux pastry ahead of time?

Yes, you can bake and freeze the shells. Re-crisp in the oven before filling.

Do I need a piping bag?

Not required, but it helps with neat filling and uniform shape.

How do I keep them from collapsing?

Bake fully and avoid opening the oven door during baking.

Can I use Nutella for filling?

Yes, mix it into whipped cream or pastry cream for flavor.

Is the praline hard to make?

It’s simple—just be cautious with the hot caramel.

Can I use milk chocolate instead?

Yes, though dark chocolate balances the sweetness better.

What cream is best for the filling?

Heavy cream for whipped filling or whole milk for custard.

Are these gluten-free?

Not as written. Substitute with a gluten-free flour blend for choux.

Can I fill them with ice cream?

Yes, they also make great cream puff ice cream sandwiches.

Can I assemble them in advance?

It’s best to fill and glaze shortly before serving to maintain crispness.

Conclusion

Hazelnut Praline Profiteroles are a decadent, crowd-pleasing dessert that combines rich textures and flavors with elegant presentation. Though rooted in French patisserie, they’re achievable in a home kitchen and bound to make any occasion feel special.

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