Preparation

• Preheat the oven to 350 degrees.

• Bring butter, sugar, milk, water and salt to a boil in a saucepan.

• Remove from heat and stir in the flour, whisking vigorously until it turns into a homogenous paste. Let cool.

• Add eggs, one at a time, beating well after each addition. When all of the eggs have been incorporated, stir in the cinnamon.

• Fill a piping bag with a round tip with the batter and pipe small mounds on a baking sheet. Top with pearl sugar (optional).

• Bake for 9 minutes. Open your oven door slightly (or prop it open with a wooden spoon) and bake for 20 to 25 minutes until golden. Remove and let cool.

• To make the filling: Beat the Nutella, heavy cream and remaining butter on high until fluffy. Add more cream according to taste.

• Pour the filling into a piping bag with a small round top. Poke holes in the sides of each cream puff, or on the bottom with the tip of the piping bag and fill with frosting.