Profiteroles with Ricotta Mascarpone

Pate choux is brilliant culinary alchemy! A little mound of dough puffs up in the oven, rendering a crisp exterior and a pocket of emptiness, begging to be filled with something sweet or savory. Giada deLaurentiis has come up with a deliciously decadent mixture of ricotta and mascarpone to fill these little gems and gilds the lily by topping them with melted Nutella and chopped, toasted hazelnuts. Heaven!