Chocolate Hazelnut Filled Cream Puffs

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a saucepan, bring water and butter to a boil over medium heat. Stir until the butter is melted.

3. Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for about 5 minutes.

4. Add eggs, one at a time, stirring well after each addition until fully incorporated. The dough should be smooth and glossy.

5. Transfer the dough to a piping bag fitted with a round tip, or simply use a spoon to drop mounds of dough onto the prepared baking sheet, leaving space between each for expansion.

6. Bake in the preheated oven for 25-30 minutes or until the cream puffs are golden brown and puffed up. Avoid opening the oven door during baking.

7. Remove the cream puffs from the oven and let them cool on a wire rack.

8. In a mixing bowl, whip the heavy cream until stiff peaks form. Fold in the chocolate hazelnut spread, powdered sugar, vanilla extract, and a pinch of salt until well combined.

9. Cut the cooled cream puffs in half horizontally and pipe or spoon the chocolate hazelnut cream filling into the bottom halves. Place the top halves back on to create cream puff sandwiches.

10. Dust the cream puffs with powdered sugar if desired for an extra touch of sweetness.