Gianduja Cream Puffs

1. Preheat oven to 400°F. Grease a large baking sheet; set aside.

2. In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

3. Pipe or drop 12 mounds of dough onto the prepared baking sheet.* Bake for 30 to 35 minutes or until golden and firm. Transfer to a wire rack; cool.

4. For filling, in a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Beat in chocolate-hazelnut spread on low speed just until combined.

5. Before serving, cut tops from cream puffs; remove soft dough from inside. Pipe or spoon filling into cream puffs.* Replace tops. If desired, sprinkle with powdered sugar.

Chocolate-Hazelnut Spread

1. To toast and skin hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake about 5 minutes or until light brown, stirring once to toast evenly. Remove from oven. Place hazelnuts in a clean kitchen towel and rub vigorously to remove skins. Set aside.

2. Finely chop milk chocolate and place in a medium bowl; set aside. In a small heavy saucepan combine milk, powdered sugar, honey, and salt. Bring just to boiling. Pour hot milk mixture over chopped chocolate. Let stand for 5 minutes. Stir until smooth. Cool slightly.

3. In a food processor combine toasted hazelnuts and cocoa powder. Cover and process until nuts start to form a paste. Add oil; cover and process until a paste forms. Add chocolate mixture; cover and process until mixture is nearly smooth. Transfer to a serving bowl. Serve at room temperature.

*Tip:

If you choose to pipe the dough and the filling, use a decorating bag fitted with a large star tip.