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1
In a medium saucepan, combine the water, butter, sugar, and salt.
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2
Bring to a boil over medium heat.
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3
Remove the pan from the heat and sift the flour directly into the pan.
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4
Stir the mixture into a paste with a wooden spoon.
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5
Return the pan to a medium heat.
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6
Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
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7
Transfer the paste to a medium bowl, and beat with a wooden spoon until slightly cooled, about 2 to 3 minutes.
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8
Add the eggs, one at a time, incorporating each one thoroughly before adding the next.
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9
Before adding the last egg, beat it in a small bowl.
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10
Adding it by tablespoons to the mixture, just until the batter is smooth and tight.
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11
If the batter starts to get loose, do not add all of the last egg.
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12
Place a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
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13
Fill a large pastry bag, fitted with an open tip, with the cream puff mixture.
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14
Pipe twelve 2 1/2-inch circular mounds, about 2 inches apart, onto the prepared pan.
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15
(Alternately, use a large spoon to form the dough into the mounds.)
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16
Dab the tops of each puff with a fingertip dipped in water to smooth the tops.
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17
Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
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18
Bake in the middle of the oven for 15 minutes.
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19
Reduce the oven temperature to 350 degrees F; continue baking until golden brown and the puffs are light, airy, and crisp, about 30 to 35 minutes more.
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20
Cool on a rack.
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21
Assemble the cream puffs.
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22
Cut the puffs in half with a serrated knife, and set the tops aside.
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23
(If the puffs are very moist inside, scoop out the excess dough and re-crisp them in a 350 degree F. oven for about 5 minutes.
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24
Cool completely before continuing.)
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25
Put a heaping tablespoon of the fruit in the bottom half of the cream puffs.
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26
Pipe or spoon about 1/3 cup of the whipped cream on top.
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27
Replace the puff tops.
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28
Refrigerate for up to 3 hours or serve immediately.
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29
Beat the cream in a medium bowl with an electric mixer or a whisk, until it begins to hold a loose peak.
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30
Sift the sugar into the cream.
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31
Continue beating until the cream holds a firm but still soft peak.
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32
Set aside.
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33
Put the chocolate in a clean, medium, microwaveable bowl.
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34
Melt the chocolate in the microwave, at half power, at 30 second intervals, until softened and warm.
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35
Whisk until smooth and liquid.
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36
(Alternatively melt the chocolate in a double boiler.)
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37
Fold about 1/2 cup of the whipped cream into the warm chocolate to lighten it.
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38
Add the lightened chocolate mixture back to the remaining whipped cream, folding until completely blended.
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39
Store in an airtight container until ready to use.
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40
It's best used the same day it is prepared.
