Nutella & Marshmallow Profiteroles


These are delicious, eggy pastry balls that are full of Nutella and Marshmallow sugary goodness. Chocolate dipped Nutella and Marshmallow filled profiteroles for the win!

Profiteroles are in the same family as cream puffs – it’s the same pasty dough, but we tend to recognize cream puffs as having a specific filling. The dough is called a Pate a Choux (with a bunch of fancy accents that I can’t be assed to do correctly), and is incredibly versititle. It can go both sweet and savory. This recipe calls for a neutral dough; sweetness would make the pastry too sweet overall, but savory would just be awful.


Pate a Choux Pastry & Profiteroles (link to recipe below)
7 oz of Marshmallow Creme/Fluff
5+ Tablespoons Nutella (just buy a whole jar and don’t feel guilty if it’s gone by the end of the recipe)
2-3 TBS Whole Milk
6 oz Semi-Sweet Chocolate


Profiterole Tools:

Pastry Bag or Ziplock Bag
Stand or Hand Mixer
Silpat or Parchment Paper
Large Baking Tray

The Rest of the Tools

Another Pastry Bag or Ziplock Bag
Same Mixer
Double Boiler
Cooling Rack and Extra Baking Tray

The first step is to make the profiteroles. While Pate a Choux recipes feature the same ingredients – water, butter, salt, sugar, flour, and eggs – they tend to approach the actual creation differently. The recipe that I found, through a post on Food52, is the most laid-back version I have ever come across. Most recipes make this dough sound difficult to make. This recipe makes it simple and down-to-earth. You can find the recipe here.

There is one slight change from this recipe – instead of making the long, log-shaped pastires that the additional recipe with the Pate a Choux recipe requires, make small discs. Simply place your pastry bag (or glad bag) straight up and pump out dough in a 1 inch to 1.5 inch disk, with a height around .25 inches. These do not have to be perfect – the only trick is to make sure that you give each one enough room to expand in the oven.


Fresh out the oven. Note the two, sad little flat guys on the right. 
It happens. They were delicious.

After you have made your profiteroles and are waiting for them to cool, you can start your double boiler. If you’re not familiar – fill a sauce pan with a small amount of water, enough that the water will not touch when a bowl is placed on top of the pan. Place a metal or glass mixing bowl on top of the pan. The bowl should be big enough to create an effective seal between the pan and the bottom of the bowl without touching the water. Place the chocolate in the bowl and heat the water on medium/medium high and wait. The chocolate will slowly start to melt.

Now that you’re doing a shit-ton of waiting, you can make the filling mixture.

In a stand mixer, combine the marshmallow creme and the Nutella. After licking the hell out of the spoon, add 1 TBS of Whole Milk and mix until completely combined. If you need to thin the filling out more, repeat the steps of adding the milk 1 TBS at a time. As with anything in life, if you so desire, you can always add more Nutella.


Because Nutella.

At this time, you can prepare your cooling rack. Place a cooling rack on top of a sheet pan. Congrats, you’re prepared.

When the chocolate has melted, grab a profiterole (gently) and dip the top into the melted chocolate. Allow the excess to drip off and place the profiterole on a cooling rack. Repeat for all. When done, throw in the refrigerator. If you are doing this in stages with breaks, take note – do not leave these in the fridge for more than 1 hour. We don’t want them to get soggy, because soggy pastries are second only to wet jeans on the ‘shitty ways to ruin your day’ scale.

Once the chocolate sets, it’s time to fill.

If you want to be fancy, you can use a metal piping tip and fill each one in this way. I, however, am not yet that fancy. I simply took a serrated knife and made a slit halfway between the top and the bottom of the profiterole. Don’t cut all the way through – simply pry it open until it acts like a food hinge. You can then spoon in some of the filling and close the profiterole back up. Still awesome. Still delicious.


And that’s it! Now you’re done! Share this with your friends or make this for your friends – you definitely don’t want to try to eat these all on your own. You may have a couple of snafus (you don’t even want to see my first attempt at the filling), but it’s chocolate, Nutella, and marshmallow, so it’ll still be fucking delicious.

Leave a Reply