1. Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or Silpat mats. Set aside.
2. In a small bowl, whisk together flour, sugar, and salt.
3. In a medium saucepan, heat water and butter over medium heat. Lower heat to a simmer once butter is melted. Remove from the heat and add the flour mixture. Stir until mixture is smooth and well combined. Return the pan to low heat and cook for 1-2 minutes, stirring constantly.
4. Add eggs, one at a time, beating well with a wooden spoon after each addition, until totally incorporated and the dough is glossy and smooth.
5. Spoon the pate a choux into a pastry bag fitted with a large 1/2 inch round tip. Pipe 16 2-inch mounds 3 inches apart onto prepared trays. Bake at 400°F (204°C) for 15 minutes. Lower oven temperature to 375°F (191°C), change trays, and continue to bake for 15 minutes more until golden brown and dry. Remove from oven and pierce the side of each puff with the tip of a knife. Cool on wire racks.

Nutella Filling

1. Add one cup of the heavy whipping cream and the salt to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form. Add the Nutella and whisk on low speed until smooth. Whisk in the remaining heavy cream on medium speed until firm peaks form. Place in refrigerator to chill.

Chocolate Glaze

Assembling Cream Puffs

1. Cut off the top third of each cream puff. Spoon some filling into the bottom of each cream puff. Replace tops. Drizzle with glaze and top with sprinkles, if desired.