To make the choux paste, combine together the butter, salt, vanilla and water in a saucepan, bring to the boil. Remove from the heat and stir in the flour and baking powder. Knead with a wooden spoon and return to the heat, mix until the dough pulls away from the saucepan and is clean. Allow the mixture to cool down slightly. Gradually beat in the eggs, beating well after each on until incorporated. Pipe the mixture into small balls onto a baking sheet. Bake for approximately 30 minutes in a moderately hot oven until the profiteroles are puffed up, golden and crispy. Do not open the oven before 25 minutes. Allow the profiteroles to cool completely before filling with the cream.
To prepare the cream, take some of the raspberries and crush slightly with the tip of a fork, but do not puree. Combine together the ricotta, mascarpone, icing sugar, vanilla. Fold in the crushed raspberries and the whipped cream. Allow the mixture to cool and set before using to fill the profiteroles. To finish, slit open the profiteroles and fill with the raspberry mascarpone cream. Slightly melt the chocolate hazelnut spread and spoon over the profiteroles. Sprinkle with the hazelnuts and garnish with more raspberries.


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