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Steps to Complete
Begin by preheating the oven to 400-degrees F. Place a small bowl and the beaters to a hand mixer in the freezer to chill.
Prepare the puff batter: In a small saucepan, bring water and butter to a boil over medium heat, stirring until the butter has melted. Remove from heat and add flour all at once, stirring vigorously until the mixture pulls away from the sides of the pan and forms a ball.
Add eggs, one at a time, stirring well after each addition, until the mixture is smooth and satiny. Spoon batter into a piping bag and pipe 2-inch mounds onto a parchment lined baking sheet.
Bake puffs for 20-25 minutes or until the puffs have risen and are lightly golden in color.
Remove from oven and poke through the tops of each puff immediately with a chop stick or something similar. This releases the steam so that the puffs don't get soggy and deflate. Let cool completely on a cooling rack.
While the puffs are cooling, prepare the hazelnut cream: Using a hand mixer on medium speed with your chilled bowl and beaters, whip the heavy cream to soft peaks, this should take 2-3 minutes. Add powdered sugar and continue beating to stiff peaks, this should take an additional minute or two. Beat in Nutella and mix until everything is light and fluffy.
Assemble hazelnut cream puffs: Spoon the Nutella cream into a piping bag. Pipe cream through the hole previously poked into each cream puff. Dust finished puffs with powdered sugar and store in fridge until ready to serve. Right before service, push half a Pirouline cookie into the previously poked cream puff hole. Makes 12 cream puffs with a little extra hazelnut cream to save for your midnight snack.