Buttery choux shells filled with espresso whipped cream and dipped in hazelnut ganache—flaky, creamy, and pure luxury in every bite.
Ingredients
For the Choux Pastry
125 ml water
125 ml whole milk
100 g unsalted butter
1 tbsp sugar
½ tsp salt
150 g all-purpose flour
4 large eggs 
For the Espresso Cream Filling
250 ml heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1½ tsp instant espresso powder
50 g mascarpone (optional for extra richness)
For the Chocolate Hazelnut Ganache
100 g dark or semi-sweet chocolate, chopped
60 ml heavy cream
2 tbsp hazelnut spread (like Nutella)
30 g roasted hazelnuts, finely chopped (for garnish)
Instructions
