This recipe was originally published in Baked , a weekly column on the Sauce Magazine blog.
Preheat the oven to 350 degrees.
Bring butter, sugar, milk, water and salt to a boil in a saucepan.
Remove from heat and stir in the flour, whisking vigorously until it turns into a homogenous paste. Let cool.
Add eggs, one at a time, beating well after each addition. When all of the eggs have been incorporated, stir in the cinnamon.
Fill a piping bag with a round tip with the batter and pipe small mounds on a baking sheet. Top with pearl sugar (optional).
Bake for 9 minutes. Open your oven door slightly (or prop it open with a wooden spoon) and bake for 20 to 25 minutes until golden. Remove and let cool.
To make the filling: Beat the Nutella, heavy cream and remaining butter on high until fluffy. Add more cream according to taste.
Pour the filling into a piping bag with a small round top. Poke holes in the sides of each cream puff, or on the bottom with the tip of the piping bag and fill with frosting.
10g sugar
1/2 cup whole milk
1/2 cup water
Pinch salt
120g cake flour
3 large eggs
1/8 tsp. Cinnamon
6 1/2 oz. Nutella spread
6 to 8 Tbsp. heavy whipping cream
This article appears in February 2012.