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1
Place the egg yolks, sugar, cocoa powder, cornstarch, espresso granules, and salt in a medium bowl and whisk to combine.
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2
Heat the milk in a 1.5-Quart Saucepan from the KitchenAid(R) Stainless Steel 10-Piece Set over medium-low heat on the KitchenAid(R) 5 Burner Gas Convection Slide-In Range. Heat until small bubbles form around the edge and wisps of steam are rising from the surface.
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3
Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the Saucepan and place over medium-low heat.
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4
Cook the pastry cream, whisking, until thickened. Remove from heat and stir in the vanilla. Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours).
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5
Just before serving, whip the cream on medium speed in the KitchenAid(R) Stand Mixer, fitted with the whisk attachment, until it holds stiff peaks. Fold the cooled pastry cream into the whipped cream. Spoon the filling into the cooled choux puffs.
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6
Preheat the Slide-In Range to 425u00b0 F and line 2 baking sheets with parchment.
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7
Place the water, butter, sugar, and salt in the 3-Quart Saucepan from the Stainless Steel 10-Piece Set. Cook over medium-high heat until the butter is completely melted and the mixture is simmering.
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8
Add in the flour all at once and continue to cook, stirring for about 5 minutes, or until the dough gathers into a ball and a film begins to form on the bottom of the pot.
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9
Transfer the mixture to the bowl of the Stand Mixer, fitted with the flat beater, and beat on medium speed.
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10
Drop in the eggs, one at a time. Beat on medium speed, allowing each egg to become fully incorporated before adding the next (about 30 seconds to a minute).
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11
Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff. Bake in the Slide-In Range for 30-35 minutes or until very dry looking, puffed, and deep golden brown.
