Firstly, start preparing the choux dough for the shells: in a little pot pour some water, butter and salt. Once the butter will be melted, add the flour by mixing continuously. Let it cook for 5 minutes and switch the gas off once the dough will detach from the sides. Pour the shells dough in a bowl.

When the dough will have cooled down, add the eggs one by one.

Once obtained a homogeneous and compact dough, put it in a pastry bag in order to make your shells on tray covered with baking paper.

Bake them in static mode at 200°C for about 15 minutes. Once ready, take them out and let them cool down.

Now dedicate yourself to the filling preparation: in a bowl pour the dolce nuvola and add the icing sugar step by step by mixing everything using an electric beater.

At this point you can start filling your shells by using a pastry bag. Sprinkle everything with some icing sugar and let them rest in the fridge for at least one hour before serving.