Dirty Choux (Cream Puff)

Instructions

1. Soften unsalted butter, add sugar, and mix, then sieve soft flour and cocoa powder and mix.
2. Roll out flat and harden in the freezer.
3. Add sugar to egg yolk and mix, add cornstarch, mix, pour in hot milk little by little, mix, add vanilla bean paste, and mix.
4. Bring to a boil over low heat and stir until thickened, then add dark couverture chocolate and mix.
5. Transfer to another bowl, cover with cling film, and cool at room temperature, then cool in the refrigerator.
6. Put unsalted butter, salt, water, and milk in a pot and boil it until the butter melts. Sift the soft flour and cocoa powder and mix to form a lump.
7. Put on low heat and fry for about 1 to 2 minutes until the dough becomes slightly transparent, then transfer to a bowl and spread out.
8. Divide the paste into 3 eggs, mix, put in a piping bag, and pan in an oven pan.
9. Cut the hardened cookie dough into a circular mold, place it on the choux dough, bake in an oven preheated to 190 degrees for 15 minutes, lower the temperature to 170 degrees, bake for 15 minutes, and cool.
10. Whip the cold whipped cream thinly and gently loosen the cooled custard, then add it to the whipped cream and mix.
11. Fill the cooled choux with cream and coat with melted chocolate for coating.