Chocolate-Hazelnut Cream Puffs

• 2 (3 ounce) packages cream cheese, softened
• 4 tablespoons sugar, divided
• 2/3 cup chocolate hazelnut spread
• 1/4 cup heavy whipping cream
• 1/2 cup chopped hazelnuts or 1/2 cup pecans, toasted
• 1 cup all-purpose flour
• 3 tablespoons baking cocoa
• 1 cup water
• 1/2 cup butter
• 1/4 teaspoon salt
• 4 eggs
• confectioners' sugar

1. For filling, in a small mixing bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in hazelnut spread and cream until blended. Stir in nuts. Cover and refrigerate.
2. In a bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.
3. Bake at 400u0b0 for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.

cream cheese, sugar, chocolate hazelnut spread, heavy whipping cream, hazelnuts, flour, baking cocoa, water, butter, salt, eggs, confectioners

Taken from www.food.com/recipe/chocolate-hazelnut-cream-puffs-258460 (may not work)