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Choux Pastry:
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Heat oven to 400u00b0F.
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Put the water and butter in a saucepan and heat to boiling.
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Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
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Add eggs one at a time, beating well after each addition.
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Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
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Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
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Allow to cool completely. I left them in the (cold) oven overnight.
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Chocolate Pastry Cream Filling:
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Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
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In a separate saucepan, and milk and butter and heat to scalding.
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Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
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Cook on low heat, stirring, until the mixture reaches the boiling point.
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Cook 4 minutes longer, stirring constantly.
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Add the grated chocolate and cook one minute longer.
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Remove from heat, pour into a bowl and let cool, stirring occasionally.
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Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
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Note that this filling is not very sweet, you may want to add more sugar to taste.
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Chantilly Frosting:
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Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
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Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
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Remove from heat, and continue to stir until cool and thick.
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Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
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Assembly:
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Use the tip of a knife to make a small hole in the bottom of each pastry puff.
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Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
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Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
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Enjoy! Store leftovers in the refrigerator but they won't last long!
