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Use a good quality chocolate for superior flavor. In this recipe, I like to use a bittersweet chocolate that's 60% cacao, otherwise use semisweet.
Make sure to let the choux paste cool slightly before adding the eggs, and quickly whisk in the first egg to prevent it from cooking on the bottom of the pan.
While the puffs are in the first stage of baking, hold back any temptation to open the oven door! Any change in oven temperature before the shells are fully puffed may cause them to deflate.
If the ganache seems too loose at first, just let it cool down a bit to thicken.
For the Chocolate Pastry Cream:
2 cups whole milk
6 tablespoons granulated sugar, divided
2 tablespoons cocoa powder
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
4 large egg yolks
3 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For the Chocolate Pate a Choux:
1/2 cup water
5 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup plus 1 tablespoon bread flour
3 large eggs, cold
2 1/2 tablespoons cocoa powder
For the Chocolate Ganache:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
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