Pretzel Chocolate Cream Puffs
These Pretzel Cream puffs are a special version of the delicious dessert we all know and love. The secret is to replace the flour with some finely ground Pretzel snack.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Water ((240 ml / 8 oz))
- 1/2 Cup Butter, unsalted ((113 g / 4 oz))
- 1 1/4 Cup Pretzel flour
- 5 Large Eggs, room temperature
- 1 Cup Mascarpone cheese ((225 g / 8 oz))
- 1/2 Cup Hazelnut spread ((150 g / 5.5 oz))
- 1 Cup Heavy Cream ((240 ml / 8 oz))
Instructions
- 1
Preheat oven 425F and line two cookie sheets with parchment paper, mark 2" circles leaving 2" in between.
- 2
In a medium pan place water and butter and cook over medium heat until the butter has melted.
- 3
Pour the pretzel flour into the water and butter mixture and with a wooden spoon mix until a hydrated softball has formed.
- 4
Reduce heat to simmer and keep mixing the dough with the wooden spoon for an additional 30-60 seconds.
- 5
Remove dough from the stove and place it in a bowl of a standing mixer. Use the paddle attachment to cool the dough as it mixes on medium speed.
- 6
Once the dough has cooled add the eggs one egg at a time, scraping the sides and bottom of the bowl every once in a while.
- 7
Turn mixer off and pour the mixture into a large piping bag fitted with a large round tip.
- 8
Pipe the dough on the marked circles and bake for 18-20 minutes. Turn oven off and let the cream-puffs cool for about 10-15 minutes before removing from the oven.
- 9
In a bowl of a standing mixer, place the mascarpone and hazelnut spread and mix on medium speed.
- 10
Drizzle in the heavy cream and mix until the cream is stiff and the filling is smooth.