Ferrero Rocher Profiteroles

Decadent, elegant, and filled with the unmistakable flavor of Ferrero Rocher, these profiteroles are a show-stopping dessert for chocolate and hazelnut lovers. Imagine crisp, golden choux pastry shells filled with a rich hazelnut cream, then dipped in a silky chocolate glaze and topped with toasted hazelnuts. It’s a fusion of classic French pastry and iconic Italian chocolate that will wow your guests at any celebration — or satisfy your sweet cravings in the most luxurious way.

This recipe brings all the indulgence of a Ferrero Rocher truffle into a sophisticated bite-sized pastry, with layers of flavor and texture in every mouthful. Perfect for holidays, dinner parties, or just treating yourself!

Ingredients

For the Choux Pastry:

• 120 ml (½ cup) water
• 50 g (3.5 tbsp) unsalted butter
• 1 tsp sugar
• ¼ tsp salt
• 70 g (½ cup) all-purpose flour
• 2 large eggs (room temperature)

For the Hazelnut Cream Filling:

• 100 g (½ cup) cream cheese (softened)
• 30 g (2 tbsp) granulated sugar
• 1 tsp vanilla extract
• 2 tbsp hazelnut syrup (or 1 tsp hazelnut extract)
• 200 ml (¾ cup + 1 tbsp) heavy cream (cold)
• 60 g (½ cup) toasted hazelnuts, finely chopped
• Optional: whole toasted hazelnuts for inserting inside each puff

For the Chocolate Glaze:

• 120 g (about 4 oz) dark or semi-sweet chocolate (finely chopped)
• 100 ml (just under ½ cup) heavy cream

For Topping:

• 30 g (¼ cup) toasted hazelnuts, coarsely chopped

Instructions

1. Make the Choux Pastry:

1. Preheat oven to 190°C (375°F) and line a baking tray with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Once boiling, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides.
4. Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, until a thin film forms on the bottom of the pan.
5. Transfer the dough to a bowl and let it cool slightly (about 5 minutes).
6. Add eggs one at a time, beating well after each addition, until the dough is smooth, shiny, and pipeable (it should fall slowly from a spoon).
7. Transfer dough to a piping bag fitted with a round tip. Pipe small mounds (about 1.5-inch diameter) onto the prepared tray, spacing them about 2 inches apart.
8. Dip a fingertip in water and gently press down any peaks on the tops of the mounds.
9. Bake for 25–30 minutes or until golden brown and puffed. Do not open the oven during baking.
10. Once done, remove from the oven and immediately poke a small hole in the bottom of each puff using a skewer or knife to release steam.
11. Return them to the oven (turned off, door slightly ajar) for 10 minutes to dry out.
12. Let cool completely before filling.

2. Make the Hazelnut Cream Filling:

1. In a mixing bowl, beat the cream cheese, sugar, vanilla, and hazelnut syrup together until smooth and creamy.
2. In a separate bowl, whip the cold heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Fold in the finely chopped toasted hazelnuts.
5. Optional: Place a whole toasted hazelnut inside each choux puff before filling.

3. Fill the Profiteroles:

1. Transfer the hazelnut cream filling into a piping bag fitted with a small round tip.
2. Insert the tip into the hole at the bottom of each choux puff and fill until full.
3. Alternatively, slice the puffs in half and spoon or pipe the filling inside, then replace the tops.

4. Make the Chocolate Glaze:

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a bowl.
3. Let sit for 1 minute, then stir gently until smooth and glossy.
4. Let the glaze cool slightly until it thickens to dipping consistency.

5. Glaze and Garnish:

1. Dip the tops of each filled profiterole into the chocolate glaze or drizzle the glaze over them.
2. Immediately sprinkle with chopped toasted hazelnuts before the glaze sets.
3. Let the glaze firm up at room temperature or refrigerate briefly to set.

Tips for Success

• Don’t overbake the choux shells — they should be golden and feel hollow.
• Make sure the shells are completely cooled before filling to avoid melting the cream.
• The choux pastry can be baked a day ahead and stored in an airtight container.
• Filled profiteroles should be refrigerated and are best enjoyed within 1–2 days.
• For a more Ferrero Rocher-like experience, insert a whole hazelnut into the center of each puff before filling.

Serving Suggestions

Arrange profiteroles in a tower for a dramatic croquembouche-style centerpiece, or serve individually on dessert plates with extra chocolate drizzle and a scoop of vanilla or hazelnut ice cream. They make a beautiful addition to any dessert table and are guaranteed to impress.

Final Thoughts

Ferrero Rocher Profiteroles bring together elegance and indulgence in the most delightful way. They transform a classic pastry into something modern and festive, bursting with nutty flavor, rich chocolate, and silky cream. Once you make these, they’ll quickly become your go-to dessert for special occasions — or whenever you need something sweet and spectacular.