I was first introduced to Nutella about two years ago, and since then my world has never been the same. The smooth, nutty, chocolatey flavor makes me want to just eat the whole jar with a spoon. Imagine how delicious Nutella is, and now add to that puff pastry with strawberries and pastry cream….there are no words. The idea for this recipe came from a Colombian dessert called “milojas”. It’s basically layers of puff pastry filled with custard and topped with a creamy caramel sauce called “arequipe.” It looks like this:
I was planning on making these nutella-strawberry cream puffs in the same way, until I saw these:
Am I the only one who had no idea these things existed? I was so excited and decided these shells would be a perfect match for this recipe.
This recipe is super simple and easily customizable. I made this with homemade pastry cream, but you could even use boxed vanilla pudding to make it even easier…but before you do that, let me show you how easy this pastry cream is to make.
Start by adding three egg yolks to a medium-sized measuring bowl and beat them well. Add milk and mix again.
In a medium sauce pan, mix sugar, cornstarch, and salt. Slowly add the milk mixture. Bring to a boil, and boil for twenty seconds. Immediately remove from heat and whisk in vanilla.
Immediately pour into a heat proof bowl and place uncovered in the fridge for 15 minutes (Do not leave uncovered longer than 15 minutes or an ugly skin will form on the top). After 15 minutes, stir pastry cream one more time and cover with plastic wrap directly touching the surface. Refrigerate for 2-3 hours or until chilled.
Next, pre-heat your oven to 425 and place the frozen puff pastry shells onto your parchment paper lined cookie sheet.
Bake 20 minutes, then cool on a wire rack until completely cooled (about 1 hour)
Next, slice your beautiful strawberries.
Mix with two teaspoons of sugar. The sugar will draw out the liquid in the strawberries and keep your pastry from becoming soggy. Place in the fridge until ready to use. Just before using, pour strawberries into a colender to drain the excess water.
Now it is time to assemble these beauties
First separate your puff into three sections. I was able to do this easily with my hands but you could also use a serrated knife if you wanted.
Top each section with a layer of nutella
Place bottom layer on a plate
Spoon or pipe a layer of pastry cream
Add a layer of strawberries
Add middle layer
Repeat with more cream and strawberries
Add top layer
Grate a little chocolate over the top. You don’t need much, I only used one chocolate chip for the top of this pastry.