Afternoon tea - Part 2 - Ferrero Rocher Choux buns

Here's a tasty treat which should ideally be made the same day as you're going to serve them.  The Choux pastry can be made ahead and frozen, but I find it's never quite the same as freshly made.

Makes approx 20.
Time: approx 1.5 hours
Difficulty level: Medium

For the Choux pastry:

Ingredients:

250 ml water
100g butter
125g plain flour
pinch of salt
pinch of caster sugar
4 eggs (beaten)

Method:

1. In a medium saucepan bring the water to the boil. Add the butter and wait until melted.
2. Sieve the flour, salt and sugar together in a bowl and then add all at once, to the boiling water mix.
3. Beat the dough mixture continuously with a wooden spoon until it thickens and comes away from the sides of the pan. 
4. Remove from heat and allow to cool.
5. Preheat oven to 200C
6. To the cooled dough, add the beaten eggs little by little and mix well.
7. Fill a plain round-nozzle piping bag with the dough, and pipe 2 inch balls onto a baking sheet, leaving about an inch space between each bun.  Place a spot of cold water on top of each bun with your finger - this will ensure a crisper result.
8. Bake buns for 20 - 25 minutes - and in a separate baking tray, place a few mm of cold water, and place this on the oven shelf below where your buns are placed at the same time as adding your buns. The steam will crisp your buns. 
9. Remove buns from oven but leave oven switched on.  Push a skewer through the base of each bun to make a small hole, then place hole upwards back on the baking tray and bake for a further 5 minutes.
10. Remove from oven and place on a cooling rack.
11. When cooled, with  sharp knife slit each bun across the middle horizontally.

For the filling and topping:

Ingredients:

200ml whipping cream 
200g Nutella
100g Hazelnuts 
100g plain chocolate - chopped into bitesize pieces
200ml double cream

1. Roast the hazelnuts in the oven at 200C on a baking tray for 10 mins.
2. Remove nuts from oven, allow to cool.
3. Beat the whipping cream with an electric whisk (if you have one) until it reaches stiff peaks.
4. Add the nutella to the whipped cream and fold in - this is your filling.
5. Place the nuts in a food processor and grind to fine pieces and put aside in a bowl.
6. To make your chocolate ganache for the topping - Heat the double cream in a saucepan until just at boiling point. Remove from heat. Add the chocolate pieces and stir. 
7. put your nutella cream into a piping bag, and pipe filling into each of the choux buns.
8. When filled, top each with a spoonful of the chocolate ganache, and sprinkle with the ground hazlenuts.
9. Refrigerate before serving.