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1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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2
In a medium saucepan, combine the water, butter, and salt.
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3
Bring to a rolling boil over medium-high heat.
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4
Using a wooden spoon, beat in the flour, cocoa, and cinnamon, stirring constantly until the mixture forms a ball.
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5
Remove the pan from the heat and let cool 5 minutes.
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6
Beat in the eggs, 1 at a time, at medium speed with an electric mixer until the mixture is smooth.
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7
Spoon or pipe the dough into 10 (2-inch) mounds onto the prepared baking sheet.
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8
Bake until puffed and golden brown, 30 to 33 minutes.
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9
Set aside to cool.
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10
Cut the cream puffs in half horizontally.
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11
Remove the soft dough from inside.
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12
Spoon the Homemade Hazelnut Spread into the bottoms of the cream puffs.
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13
Top each puff evenly with strawberries and sprinkle with hazelnuts.
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14
Cover with the tops of the cream puffs.
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15
Garnish with fresh mint leaves, if desired.
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16
Toast the hazelnuts at 350 degrees F until golden brown (more color means a stronger flavor).
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17
This may take 7 to 10 minutes.
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18
Immediately place the toasted hazelnuts in a food processor with 1/4 cup confectioners' sugar.
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19
Grind the hazelnuts until liquefied.
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20
This process will take approximately 5 minutes and must be stirred half way through to insure proper release of their oils (the mix will be very hot, use a metal spatula).
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21
Continue grinding until a liquid has formed.
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22
Once in liquid form, add the milk chocolate, salt, and remaining 1/4 cup confectioners' sugar.
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23
Continue grinding for 1 minute until completely mixed.
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24
Let the hazelnut spread cool completely.
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25
Once cooled, place the hazelnut paste in a mason jar for immediate or future use.
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26
The product will not spoil if left unrefrigerated.
