Nutella Cream filled Profiteroles
(Adapted from: Pampered Chef Season’s Best Spring/Summer 07)
¾ cup water
¼ cup butter or margarine
¼ tsp salt
¾ cup all-purpose flour
3 eggs, lightly beaten
1 cup heavy whipping cream
½ cup Nutella
Preheat oven to 375.
For profiteroles, in small saucepan combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Stir mixture vigorously with a wooden spoon for about one minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into bowl and add eggs one at a time and mix until smooth and very thick.
Spray mini muffin pan with cooking spray. Using slightly mounded tablespoon, scoop batter into cups. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut into side of each profiterole to release excess steam. Remove profiterole from pan and allow to cool completely.
For filling, combine heavy cream and Nutella. Beat with electric mixer for one minute. (Chill cream for at least one hour before piping into profiterole.) Attach small holed tip to pastry bag, fill with filling and pipe into center of each puff.