Ingredients
1 Cup of Butter (softened)
2 Cups of Flour
2 Cups of Water
8 Whole Eggs
Vanilla Gelato
Nuttella Hazelnut Spread
Directions
In a heavy pot add the water and butter. Heat until sides of pot start to bubble. Do not let the water and butter come to a full boil. Add all the flour at once and stir with a wooden spoon until flour forms into a ball. Remove and put in a mixer. Add eggs one at a time until it forms into a paste. Pipe or drop by spoonfuls onto a baking pan lined with parchment paper. Bake in 450˚ preheated oven for 25-30 minutes. Take out and cool on a wire rack. *Can be frozen, thawed and crisp again by heating in oven for 30 minutes.
Cut profiterole in half. Add Vanilla gelato to the bottom half and Nutella to the top half. Reassemble and drizzle with chocolate sauce and garnish with whip cream
