In a food processor fitted with a metal blade, add the corn tortillas and process until they are a similar texture to coarse cornmeal, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter at high speed until light and fluffy, roughly about 5 minutes. Beat in the Nutella another 2 minutes, add the eggs 1 at a time, scraping down the sides of the bowl with a silicone spatula with each new addition. Add the processed tortillas and beat on low speed until well incorporated. Finally, fold in the hazelnuts.
Drain the corn husks. Place a husk with the tapered end toward you, and another one on top with the tapered end away from you. Center 1/2 cup of the filling in the middle, and fold in the sides of the husks over the filling to enclose it completely, then fold the tapered ends up to form a neat bundle, tie up around the center of the bundle using corn husk strings or twine. Repeat with the remaining husks and filling. Steam tamales for 20 minutes Serve with vanilla bean whipped cream and drizzle with dulce de leche.