By Emily 
Delicious Chocolate Cream Puffs, topped with chocolate pastry cream and topped with chocolate ganache, a great treat for chocolate lovers.
Ingredient
Make about 25 cream puffs
Choux cake
1 cup (125 g) all-purpose flour
3.5 oz (100 ml) milk
3.5 0z (100 ml) water
2 teaspoons (10 g) sugar
1/2 teaspoon (2g) salt
5 1/2 tablespoons (80g) unsalted butter
4 eggs
Chocolate cake ice cream
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornmeal
2 cups (480 ml) milk
4 oz (120g) semi-weekly chocolate, chopped
1 tablespoon (15g) unsalted butter
Chocolate Ganache
4 oz (120g) half a week chocolate
1/2 cup (120g) whipped cream
1. First, prepare the pastry cream to be ready before the choux pastry is baked.
2. Beat egg yolks with sugar until slightly pale.
3. Mix the cornstarch well. Pour milk into a saucepan and bring to a boil. Pour about a third of the hot milk over the egg yolk mixture. Pour the entire mixture into a saucepan with the milk. Cook while stirring until thickened.
4. Keep the heat just enough to cook all the cornmeal. Turn off the heat, add the chocolate and keep stirring until the chocolate is completely melted. Pour the cream into a clean bowl and let it cool for 5 minutes, then stir in the butter. Let it cool slightly, cover with cling film, and press directly onto the surface of the ice cream to avoid skin forming on the surface. Refrigerate before use.
5. Preheat oven to 350F (180C).
6. Prepare the choux pastry. Sieve flour. Boil milk, water, sugar, salt and butter in a saucepan.
7. Remove from heat and add all flour at once and combine vigorously with wooden spoon until homogeneous.
8. Place the pan back on low heat and while stirring, cook for 1 or two minutes to absorb any moisture from the dough and until it has drawn away from the walls of the pan. You should see some dough sticking to the bottom of the pan.
9. Transfer dough to a large bowl and let cool slightly. Add the eggs one at a time, carefully mixing each egg into the batter using a wooden spoon or even a stand mixer. It will produce a smooth, uniform powder that will retain its shape.
10. Fit a pastry bag with a large ½ inch (1cm) round tip and dough tube into 1 – 1/2 inch (3-4 cm) circles on a parchment-lined baking sheet.
11. Bake for 25-30 minutes until golden and puffy.
12. Poke each stick with a skewer to release the steam and cool on a wire rack. Split the cake in half.
13. Remove the pastry cream from the refrigerator and beat until smooth. Transfer the pastry cream to a 1/4 inch (6 mm) plain-tipped piping bag or star.
14. Cake cream tube to fill cream puffs. Top with pastry lid.
15. Prepare the chocolate ganache. In a small saucepan, heat the cream over medium-low for a few minutes until hot. Are not
need to boil or simmer. Turn off the heat, pour chopped chocolate on top and let stand for 1-2 minutes. Stir until
evaporate.
16. Spoon or transfer ganache to a 1/8 inch (3mm) smooth top piping bag and pour ganache over top
the top of the cake.
HAN 
THHT