Nutella Cream Filled Profiteroles

I made these for Bell’alimento’s Nutella Challenge. These were really good. I had a hard time controlling myself around these little puffs! The puffs are light and airy. The Nutella cream was amazing. It has a nice chocolate flavor without being too overwhelming. These profiteroles would be perfect for a dinner party – they look fancy but they are really easy to make.

Nutella Cream filled Profiteroles
(Adapted from: Pampered Chef Season’s Best Spring/Summer 07)
(Printable Recipe)

Profiteroles:
¾ cup water
¼ cup butter or margarine
¼ tsp salt
¾ cup all-purpose flour
3 eggs, lightly beaten

Filling:
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.

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