For the cream puffs, bring the water to a boil in a saucepan and then stir in the butter until it has melted. Remove the pan from the fire and add the salt and pour all of the flour into the pan, stirring quickly and constantly. Put the pot with the mixture back on the hot stove and stir until the dough has turned into a ball (a white film forms on the bottom of the pot). Let the mixture cool down in the pot and add the beaten eggs to the lukewarm dough and stir into a homogeneous mixture.
Squirt the choux pastry in walnut-sized piles (approx. 12-14) on a baking sheet lined with baking paper or cut off with 2 spoons. Bake in the preheated oven for about 30 minutes. After about 10 minutes, open the oven a little to let the moisture escape. After the baking time, open the oven just a little bit and let the profiteroles cool down in the oven.
When there is a draft, the cream puffs collapse!
Filling:
Beat the cream with the sugar until stiff. Fill the cold profiteroles with the sweetened cream. The best way to do this is with a piping nozzle. Otherwise just cut something on the underside, carefully unfold, pour in the cream and close again.
Fold the remaining whipped cream into the chocolate mixture.
Chocolate mass:
Melt the chocolate in a double boiler. Warm up 100 ml of the cream and milk and mix with the cocoa. Mix this liquid with the melted chocolate and make sure that there are no lumps in it. (If the milk is too cold, the melted chocolate will solidify again).
Let the mixture cool down in the refrigerator and beat with a hand mixer. Fold in the remaining whipped cream from the filling and sweeten to your own taste.
Serving:
Place the filled cream puffs in a baking dish and cover with the chocolate mass or dip the cream puffs in the chocolate mass and stack them on a tray as a pyramid (the chocolate mass is the cement, so to speak) and finally tip the chocolate mass over it.
Ingredients
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