If you think you can’t make perfect bakery style airy cream puffs, you are wrong. This recipe really is no fail – and delicious. Roll up your sleeves and give it a go.
Line a baking sheet with parchment paper or silpat. Preheat the oven to 400 degrees F.
Combine the water, butter, and salt in a saucepan and bring to a boil. Add the flour quickly and whisk to combine. Stir until the mixture forms a ball and holds itself together. Remove from heat and let cool 10 minutes. Add the eggs, one at a time, mixing with a wooden spoon well after each addition.
Using a pastry bag fitted with a large tip, or an old fashioned spoon, dollop the flour mixture into 12 portions onto the preparing baking sheet, leaving 2? between each each. Bake for 30 to 35 minutes until golden. Place on a wire rack to cool completely.
Meanwhile, in the bowl of your stand mixer, fitted with the whisk attachment, whisk the cream at medium to medium high speed until soft peaks form. Add the nutella and mix to combine. Scrape down the sides as needed.
Gently cut the tops off the cream puffs and fill with nutella cream.