Chocolate Nutella Profiteroles
3.5 oz (7 tbs) unsalted butter, cut into small pieces
1/2 cup whole milk
1 cup flour
1/2 tsp salt
1/2 tsp sugar
4 large eggs
Preheat oven to 375. In a small bowl, whisk together the flour, salt, and sugar. Place the butter, milk, and water in a medium saucepan and bring to a boil. Take off the heat and add the flour mixture all at once. Stir with a spatula or wooden spoon until combined (the mixture will be a thick paste). Return to heat and, using a spatula, stir the paste for approximately 1 minute, until it lightly sticks to the bottom of the pan. Place paste in the bowl of a mixer fitted with a paddle attachment and beat on medium low speed for about 1 minute, until it cools slightly. Add the eggs one at a time, beating well after each addition. The dough should slowly sink from the paddle when you turn off the mixer. Pipe or scoop dough into 1 inch mounds onto a parchment lined baking sheet (i just put a spoonful and they ended up 1 inch ((: ), leaving 1/2 inch of room between each round. Bake at 375 for 18-20 minutes, until the puffs are golden brown, and the insides are dry. *** mine deflated a little, denise says that if you leave them in the oven to cool down slowly they wouldn’t deflate too much!
Melt the chocolate over a double boiler or in a small bowl on low heat in the microwave. Stir in Nutella until combined.