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1
Preheat the oven to 400.
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2
Line 2 large baking sheets with parchment paper.
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3
In a large saucepan, bring the milk, water, 1 stick of the butter and the salt to a boil over high heat.
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4
Add the flour and remove from the heat.
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5
Stir until the dough forms a shiny mass.
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6
Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled.
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7
Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.
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8
Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip.
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9
Pipe twelve 1 1/2 inch mounds onto each sheet.
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10
Using a moistened finger, round the tops of the dough.
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11
Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.
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12
Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven.
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13
Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
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14
Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners' sugar until firm.
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15
Beat in the vanilla extract.
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16
Cut off the top third of each puff and scoop out the soft dough in the center.
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17
Spoon the cream into the puffs, replace the tops and stack them on a plate.
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18
Chill for 10 minutes.
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19
In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil.
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20
Remove from the heat.
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21
Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted.
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22
Whisk until smooth.
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23
Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce on the side.
