Source: Bryan Woolley, teacher at Sur La Table

Cream Puffs
1 cup water
3/4 stick butter (3 ounces)
1/8 teaspoon salt
1 tablespoon granulated sugar
1 cup all-purpose flour
1 cup eggs (about 5 eggs)

Bring water to a boil with the butter, salt and sugar in a 5-quart saucepan. As soon as the butter has melted, remove from heat and add the flour. Stir until mixture comes together into a solid mass. Place dough mass into a mixing bowl. Add one egg at a time and incorporate completely. Continue adding eggs until the pastry just holds it shape when lifted by a spoon. Using a large table spoon, spoon pastry dough onto Silpat-lined baking sheets. Bake in a preheated 425 degree F oven until golden brown.

Filling
2 cups whipping cream.
1 cup Nutella (chocolate hazelnut spread)

In a large bowl whip cream to a medium stiffness. Add Nutella and fold into cream mixture.

Assembly: Cut cream puffs in half. If needed hollow out any extra pastry inside. Spoon chocolate hazelnut cream into cream puff. Place top of cream puff back and sprinkle with powdered sugar. Serve and enjoy!