Cake with nutella cream puffs

In a saucepan melt the butter completely in water with a pinch of salt, bringing the whole thing almost to a boil, but do not boil the liquid.

Put the flour into the water and butter and stir with a wooden spoon day until dough is smooth and free of lumps and until the latter will come off the edges of the pan to produce a mild sizzle.

Turn the mixture on a work surface and allargatelo with the back of a spoon to make it cool.

Put the warm mixture in a bowl, add the eggs, one at a time, putting the next only when the previous one is completely absorbed.

Stir again until the dough has not added the consistency of a thick cream that you can squeeze.

Put in a pastry bag with a plain nozzle the dough obtained: slide part of it in a spiral on a buttered baking sheet and put the remainder in a zig-zag forming nine cream puffs.

Bake at 180 degrees for 15-20 minutes.

Let cool the cream puffs, filled with Nutella and caramelized in the meantime in a saucepan some spoonfuls of wet sugar with a few drops of water: when the sugar will be some color, discover one by one the beignets keeping them with your fingers.

Stuffed spiral core, part with Nutella and part with custard, and sprinkle all around with the profiteroles filled and Caramelized, intervallandoli with sprigs of cream.