Preheat the oven to 375F.

Lay one sheet of puff pastry out onto a floured work surface. Spread the Nutella onto the puff pastry, leaving about 1 cm of space between the Nutella and the edge of the pastry.

Place the second sheet of puff pastry on top and gently press the edges to seal both sheets of puff pastry together. Transfer the pastry to a sheet of parchment paper, but keep it on your work surface!

Use a sharp knife to cut the pastry into a football shape. Cut the pastry into ¾-inch strips, leaving a column about 2 inches wide of uncut pastry down the middle.

Transfer the pastry and the parchment paper to a baking sheet. Twist each strip once or twice, then slightly press the end onto the tray, so that the twist holds in place.

Brush the entire surface of the football with the beaten egg.

Bake for 30 minutes, until the football is puffed and golden brown. Allow it to cool completely on the baking sheet.

Place the buttercream into a piping bag fitted with a medium-sized flat piping tip. Pipe the stripes and stitches onto the football then serve!