-
1
Whisk sugar and flour in heavy medium saucepan to blend.
-
2
Gradually whisk in milk, then egg yolks.
-
3
Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes.
-
4
Remove from heat.
-
5
Add chocolate and whisk until melted and smooth.
-
6
Transfer to medium bowl.
-
7
Press plastic wrap onto surface.
-
8
Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.
-
9
Preheat oven to 375F.
-
10
Line 2 large baking sheets with parchment paper.
-
11
Combine first 5 ingredients in heavy medium saucepan.
-
12
Bring to boil, whisking until sugar dissolves and butter melts.
-
13
Remove from heat.
-
14
Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball).
-
15
Stir over low heat until dough leaves film on pan bottom, about 2 minutes.
-
16
Transfer dough to large bowl; cool to lukewarm, about 8 minutes.
-
17
Using electric mixer, beat in eggs 1 at a time.
-
18
Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds.
-
19
Using moistened fingertips, smooth any pointed tips on mounds.
-
20
Bake puffs 20 minutes.
-
21
Reduce heat to 350F.
-
22
Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer.
-
23
Transfer puffs to rack.
-
24
Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape.
-
25
Cool puffs completely.
-
26
Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip.
-
27
Pipe into each puff through hole in side.
-
28
Place 10 ounces chocolate in small microwave-safe dish.
-
29
Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.
-
30
Dip bottom of 4 filled cream puffs into glaze.
-
31
Arrange puffs, spaced about 1/4 inch apart, in square on plate.
-
32
Dip bottom of 3 more puffs into glaze.
-
33
Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place.
-
34
Dip bottom of 1 more puff into glaze; place on top.
-
35
Drizzle mound of puffs with some of glaze.
-
36
Repeat with remaining cream puffs, forming 8 desserts.
-
37
Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.
