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1
Preheat the oven to 375 degrees F.
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2
Line a heavy large baking sheet with a silpat or parchment paper.
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3
Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan.
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4
Bring to a boil, stirring until the butter melts.
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5
Add the flour and stir over medium heat for 1 minute.
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6
Cool 5 minutes.
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7
Crack 2 eggs into a measuring cup.
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8
Use a wooden spoon to beat the eggs into the dough, 1 at a time.
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9
Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
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10
Beat the remaining egg in a small bowl to blend.
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11
Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).
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12
Bake the pastries until they are amber brown, about 50 minutes.
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13
Allow the pastries to cool completely.
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14
Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl.
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15
Refrigerate until cold.
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16
Using a serrated knife, cut the tops off the pastry and set aside.
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17
Spoon the mascarpone mixture into the pastries and top with its lid.
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18
Combine the chocolate-hazelnut spread and cream in a small bowl.
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19
Heat in the microwave for about 30 seconds until warm.
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20
Stir the mixture.
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21
Spoon the chocolate-hazelnut sauce atop the pastries.
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22
Sprinkle with the hazelnuts and serve.
