Nutella Cream Puffs

Source - http://www.thesweetart.com/2012/02/nutella-cream-puffs.html

Adapted from Laduree

Makes about 36 

5.5 tbs butter

10g (1 tbs) sugar

120g (1 cup minus 1 tbs) cake flour

100ml (1/2 cup) whole milk

100ml (1/2 cup) water

pinch of salt

3 large eggs

1/8 tsp fancy cinnamon

Preheat oven to 350 degrees F.

Bring the butter, sugar, milk, water, and salt to a boil in a saucepan. Remove from heat and stir in the flour, whisking vigorously until it turns into a homogenous paste. Let cool and add eggs, one at a time, beating well after each addition, and stir in the cinnamon last.

Fill a piping bag with a round tip with the batter and pipe small mounds on a baking sheet. Top with pearl sugar (optional).

Bake for 9 minutes. Then open your oven door slightly (or stick a wooden spoon in it to hold it open) and bake for 20-25 minutes until golden.

Remove and let cool.

Nutella Filling:

6.5 oz Nutella spread

2.5 tbs butter

6-8 tbs heavy whipping cream

Beat all ingredients together on high until fluffy. Add more cream according to taste.

Pour the filling into a piping bag with a small round top. Poke holes in the sides of each cream puff, or on the bottom with the tip of the piping bag and fill with frosting.