Chocolate Choux Pastry Cream Puffs The: Foolproof Recipe

Instructions:

1. Combine butter, water, salt, and cocoa powder in a heavy-bottomed saucepan. Bring to a rapid rolling boil over medium-high heat. Remove from heat immediately and vigorously stir in all of the flour until a thick, smooth paste (panada) forms. Return the pan to low heat and cook/dry (sécher) the panada for 2–3 minutes, stirring constantly, until a film forms on the bottom of the pot.
2. Transfer the panada to a stand mixer bowl or use a hand mixer. Beat on low speed for 1 minute to release steam and cool the dough slightly. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stop mixing once the dough is glossy and falls off the paddle in a thick, V-shaped 'ribbon'.
3. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 24 rounds, about 1.5 inches wide, spaced evenly apart. Bake at 400°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 25 minutes, or until the puffs are deeply colored, dry, and feel light and hollow. Let cool completely.
4. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth. In a separate saucepan, heat the whole milk and vanilla extract until simmering. Slowly stream about 1 cup of the hot milk into the yolk mixture, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a rubber spatula, until the cream thickens significantly and boils vigorously for 1 minute.
5. Remove the pastry cream from the heat. Stir in the chocolate chips until fully melted and smooth. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill the pastry cream in the refrigerator until firm (allow at least 2 hours, though this time is excluded from Cook/Prep schema timing). Once chilled, use a piping tip to fill the cooled choux shells through the bottom or by slicing the puffs in half.