1 cup milk
1/2 cup butter
1/4 tsp. salt
1 cup flour
1 1/2 cups heavy cream
1/2-3/4 cup chocolate hazelnut spread
4 oz. chopped bittersweet chocolate
4 oz. heavy cream
Toasted skinned, chopped Hazelnuts
Preheat the oven to 425 degrees.
In a sauce pan, combine the milk and butter over medium heat and cook until butter is melted. Dump the flour into the milk mixture and stir with wooden spoon until mixture comes together as a dough and flour begins to coat the bottom of the pan. Place hot dough into a bowl of a food processor fitted with a metal blade. Add the eggs and process until dough is incorporated and thick. Place the dough into a pastry bag or using spoon spoon onto parchment lined sheets to desired size. Bake for about 20 minutes or until golden. Turn off oven. Pierce the side with a knife and allow them to rest in oven for 10 minutes or until they sound hollow when thumped. Remove from oven and allow to cool completely.
Combine ingredients and beat until thick. Add additional chocolate hazelnut spread to taste. Pipe into sliced puffs.
Place ingredients in small bowl and microwave at 15 second intervals until chocolate is barely softened. Stir until the chocolate is melted and fully combined.
Dip the tops of the puffs into the ganache and sprinkle with the toasted chopped hazelnuts.