Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup chocolate hazelnut spread
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water and butter. Heat until the butter melts, then bring to a boil.
- Add the flour and salt all at once. Stir vigorously until the mixture pulls away from the sides of the pan and forms a ball.
- Remove the pan from heat and let it cool slightly. Then, add the eggs one at a time, mixing well after each addition until smooth.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe rings about 3 inches in diameter onto the prepared baking sheet.
- Bake for 25-30 minutes or until they are golden brown and puffed. Do not open the oven door during baking!
- Let the rings cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the chocolate hazelnut spread until well combined.
- Once the rings are cool, cut them in half and fill them with the hazelnut cream. Dust with powdered sugar before serving.
- Prep Time: 30
- Cook Time: 30