Five Ingredient 'Ferrero Rocher' Vol-au-Vents

• 1 pack of ready rolled puff pastry
• 3 tbsp Nutella
• 1 tbsp icing sugar
• 250ml whipped cream
• 3 tbsp chopped hazelnut

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• Use whatever you have for a glaze - egg, milk etc

1. Unroll the pastry and pre heat the oven to 190°c. Line a baking tray with grease proof paper.
2. For each vol-au-vent, cut two identical circles of puff pastry (around 3cm wide) Take the second circle and cut another circle out of the middle (around 2cm wide) You should be left with a narrow ring border - place this on top of the first circle. Repeat for each one. Glaze with a pastry brush and sprinkle with demerara sugar if you wish. (They will colour faster if you do this however, just so you know)
3. To make sure your ingredients go as far as possible, you can re roll the pastry scraps each time and reduce waste.
4. Bake for 15-17 minutes and leave to cool. Due to the size they cool fast, so you can move on to the topping.
5. In a small bowl add the icing sugar, Nutella and about 1/4 of the cream. Whip to soft peaks then pour in the remaining cream. Whip to soft peaks again. Pipe into the centre of each vol au vent and top with chopped hazelnuts for a Ferrero Rocher inspired treat!