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Cream Puffs Filled with Nougat Cream


Yield: 25 cream puffs


1. In the bowl of an electric mixer fitted with a whisk, beat the heavy cream with the confectioners’ sugar and praline paste until stiff. Add the cream to a piping bag fitted with a star tip.
2. Cut the cream puffs in half and fill with cream. Garnish with chopped hazelnut halves. Then top with either top half of cream puff or a white chocolate disc, as shown in the photo.
3. To achieve the effect in the picture, garnish with a white chocolate disc instead of piping the cream on the top half of the cut cream puff.