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1
Preheat an oven to 400 degrees.
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2
Butter and flour a large baking sheet.
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3
FOR THE PASTRY PUFFS:.
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4
In a saucepan, combine the water, butter, salt and the 1/2 teaspoon sugar and bring to a boil.
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5
As soon as it boils, remove the pan from the heat and add the flour all at once.
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6
Using a rubber spatula or a wooden spoon, briskly beat in the flour.
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7
Place the saucepan over high heat and continue beating briskly for 2 minutes.
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8
Remove from the heat again and scrape the contents of the pan into a large bowl.
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9
Add 4 of the eggs, one at a time, beating vigorously after each addition until smooth.
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10
Place the dough in a pastry (piping) bag with a 1/2-inch plain tip.
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11
Pipe mounds about 2 inches in diameter and 3 inches apart onto the prepared baking sheet.
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12
You should have 16-20 mounds in all.
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13
In a small bowl, beat the remaining egg until well blended.
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14
Using a pastry brush, lightly brush each mound with the egg.
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15
Bake until the puffs are golden brown, about 30 minutes.
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16
Transfer the puffs to a rack and let cool completely, about 30 minutes.
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17
When the puffs are cool, slice off the top one-third of each puff.
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18
Set the bottoms and tops aside.
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19
FOR THE CHOCOLATE CREAM:.
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20
Place the chocolate in the top pan of a double boiler or in a heatproof bowl over (not touching) barely simmering water in a pan.
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21
Stir just until the chocolate melts.
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22
then remove from the heat.
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23
Pour the cream into a bowl.
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24
Using an electric mixer set on high speed, beat until soft peaks form.
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25
Add the 1/4 cup sugar and beat until stiff peaks form, about 20 seconds.
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26
Pour all of the melted chocolate into the whipped cream as quickly as possible, and continue to mix on high speed until evenly combined, about 1 minute.
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27
Place the chocolate cream in a clean pastry (piping) bag fitted with a 1/2-inch plain tip.
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28
Pipe the cream into the bottoms of the cooled puffs so a little bit of the cream is exposed between the crusts.
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29
Replace the tops on the filled bottoms and serve immediately.
