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Pretzel Chocolate Cream Puffs

These Pretzel Cream puffs are a special version of the delicious dessert we all know and love. The secret is to replace the flour with some finely ground Pretzel snack.

Course Dessert
Cuisine European
Keyword chocolate cream puffs, cream puffs, pretzel dessert
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24 Cream puffs


  • 1 Cup Water (240 ml / 8 oz)
  • 1/2 Cup Butter, unsalted (113 g / 4 oz)
  • 1 1/4 Cup Pretzel flour
  • 5 Large Eggs, room temperature

Chocolate Mascarpone Filling

  • 1 Cup Mascarpone cheese (225 g / 8 oz)
  • 1/2 Cup Hazelnut spread (150 g / 5.5 oz)
  • 1 Cup Heavy Cream (240 ml / 8 oz)


  1. Preheat oven 425F and line two cookie sheets with parchment paper, mark 2" circles leaving 2" in between.

  2. In a medium pan place water and butter and cook over medium heat until the butter has melted.

  3. Pour the pretzel flour into the water and butter mixture and with a wooden spoon mix until a hydrated softball has formed.

  4. Reduce heat to simmer and keep mixing the dough with the wooden spoon for an additional 30-60 seconds.

  5. Remove dough from the stove and place it in a bowl of a standing mixer. Use the paddle attachment to cool the dough as it mixes on medium speed.

  6. Once the dough has cooled add the eggs one egg at a time, scraping the sides and bottom of the bowl every once in a while.

  7. Turn mixer off and pour the mixture into a large piping bag fitted with a large round tip.

  8. Pipe the dough on the marked circles and bake for 18-20 minutes. Turn oven off and let the cream-puffs cool for about 10-15 minutes before removing from the oven.

To make the filling

  1. In a bowl of a standing mixer, place the mascarpone and hazelnut spread and mix on medium speed.

  2. Drizzle in the heavy cream and mix until the cream is stiff and the filling is smooth.