Ingredients
Equipment
Method
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- Melt butter and water in a saucepan over medium heat until boiling.
- Add the flour quickly all at once. Beat with a wooden spoon until the dough pulls away from the pan.
- Remove pan from the burner and add 1 egg at a time, beating well after each egg.
- Drop dough by the spoonful onto an ungreased cookie sheet. Make dough drops whatever size you wish, but keep in mind they do rise in size a lot while baking so start small.
- Bake for about 30-35 minutes until golden brown.
- Let puffs cool, then slit the top of each shell with a sharp knife to make a hinge.
Nutella Filling
- Whip heavy cream in a stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
- Add the Nutella and mix to combine making sure not to overmix. Fill the pastry with Nutella cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
Optional: Dust with powdered sugar for serving. Want to add the Nutella drizzle? Warm a few tablespoons of Nutella in the microwave for about 30 seconds, then drizzle off a spoon.