Brace yourself for these Ferrero Rocher cream puffs. This dessert sounds a bit posh, but don’t worry—you don’t need a pastry chef’s diploma to nail it.

With a few common ingredients and some not-so-secret techniques, you can whip up these decadent desserts that promise to deliver more oohs and aahs than your average store-bought chocolate box.

Ferrero-Rocher cream puffs on a dessert platter.

Here is Why This Recipe Works

If you’re on the fence about whether to dive into making these Ferrero Rocher cream puffs, here are a few compelling reasons that might just tip the scales:

Unmatched Flavor: Instead of filling these pastries with a French pastry cream, we filled them with a luxurious Ferrero Rocher-inspired hazelnut cream that transforms them into a unique dessert.
Crowd-Pleaser: Whether it’s a dinner party, a family gathering, or just a regular Tuesday night, these cream puffs are guaranteed to impr ess.
Practical and Prep-Friendly: You can make the choux pastry ahead of time and whip up the filling on the day of serving, making your life a little easier.
No Fancy Equipment Needed: Forget the fancy kitchen gadgets; this recipe calls for basic kitchen tools.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

Dairy: Cream cheese, heavy whipping cream
Pantry: Granulated sugar, salt, chocolate, Torani hazelnut syrup
Produce: Toasted hazelnuts

Making choux pastry cream mmfor Ferrero-Rocher Profiteroles or cream puffs.

Variations

Coffee Infusion: Add a pinch of espresso powder to the chocolate glaze for a mocha twist.
White Chocolate Twist: Swap the dark chocolate for white chocolate in the glaze for a sweeter, creamier topping.
Mini Profiterole Bites: Instead of making large cream puffs, make smaller profiteroles.

Filling the cream puffs with hazelnut cream mixture.

Tips for Success

Here are a few tips for our Ferrero Rocher cream puffs.

For the filling, whip the cream to firm peaks to maintain the structure of your cream puffs.
Allow the baked choux pastry to cool completely before filling. Filling them while warm will make them soggy.
If your choux pastry batter feels too stiff, lightly beat an egg in a separate bowl and gradually add it to the dough. The dough has the right consistency when it forms a V shape as it drips off the spatula. For more detailed tips on perfecting your choux pastry, check out our full post for how to make choux pastry.

Storage

Short-Term: Keep the cream puffs in the refrigerator in an airtight container for up to three days.
For Longer Storage: You can freeze the cream puffs or profiteroles for up to 3 months. Thaw and fill on the day of serving for best results.

This Ferrero Rocher cream puff recipe not only delivers a deliciously decadent dessert but also adds a touch of elegance to any occasion. Its balance of rich flavors and textures, combined with the ability to make components ahead of time, ensures that this dessert will be a hit at your next gathering or a special treat for yourself. Enjoy the indulgence!

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Ferrero Rocher Cream Puffs

An update of an old classic profiterole, these muffin-size Ferrero-Rocher profiteroles are filled with a hazelnut cream and several roasted hazelnuts are buried in the fluffy cream.

5 from 6 votes

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 960kcal

Author: Pat Nyswonger

Ingredients

Choux Pastry Dough you can make this 3 days in advance

For the Ferrero-Rocher Filling

16 ounces cream cheese
1-½ cups granulated sugar
½ teaspoon sea salt
¼ cup Torani hazelnut syrup
1-½ cups heavy whipping cream
1 cup toasted hazelnuts coarsely ground
½ cup whole toasted hazelnuts

For the chocolate glaze

12 ounces good quality chocolate chopped
8 ounces heavy whipping cream
¼ cup toasted hazelnuts coarsely ground for garnish (optional)

Instructions

Bake the Cream Puffs

Follow the instructions for the choux pastry. If you want to make large cream puffs, an easy way to shape them is to place the choux pastry in muffin cups. These larger cream puffs will need to bake for a minimum of 35 minutes.
For smaller profiteroles, follow the baking instructions in our profiterole recipe.

To make the Ferrero-Rocher cream filling:

To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, salt and hazelnut syrup and mix on medium speed for about 30 seconds to combine.
Stop the machine and scrape down the sides and the bottom. Remove the paddle attachment and attach the whisk attachment. Add the whipping cream to the mixture and turn the speed to low to stir together and slowly increase the speed to high and whip to a firm consistency.
Remove the bowl from the mixer and using a spatula, fold in the coarsely ground toasted hazelnuts. Transfer the hazelnut cream filling mixture to another bowl that is easy to scoop from when filling the cavities of the profiteroles.
Fill each of the hollow shells, tops and bottoms, with the hazelnut cream mixture adding one or two roasted hazelnuts to the bottom portion, put the top portion onto the bottom portion, pressing down gently.

To make the chocolate glaze:

Add the chopped chocolate to a medium-size bowl and reserve
Add the cream to a small saucepan and bring just to a boil, then pour the hot cream over the chopped chocolate pieces and allow to sit for five minutes. Stir the mixture until it is smooth and glossy. Allow to sit and cool for 20 or 30 minutes to thicken enough so the glaze adheres to the profiteroles.
If it becomes too thick, set the dish in some hot water and stir until it loosens up to the proper consistency. Spoon, or dip each cream puff with the chocolate glaze and sprinkle with additional chopped hazelnuts.
Refrigerate until ready to serve.