Chocolate-Hazelnut Cream Puffs

1. 1

   For filling, in a small mixing bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in hazelnut spread and cream until blended. Stir in nuts. Cover and refrigerate.

2. 2

   In a bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.

3. 3

   Bake at 400u00b0 for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.

No additional tips available.