- 2-1/4 cups milk
- 2 tsp vanilla
- Heat until comes to a boil
- In the meantime, in a large bowl, mis
- 3 egg yolks
- 1 egg
- 2 tbsps cocoa
- 1/2 cups sugar
- 2-1/2 tbsps cornstarch
- 1/4 tsp salt
Mix all until well blended. Then, SLOWLY add some of the milk mixture, whisking constantly- keep adding until all combined. Put all back in the pot and return to stove.
Whisking constantly overheat, until it gets thick. When one bubble breaks the surface, drop in 6 oz of chopped bittersweet chocolate and whisk until all combined.
Remove and add 2 tbsps soft butter and mix till well combined. Pour the mixture into a bowl and cover the top with plastic wrap so that the plastic is touching the top of the surface of the cream. Let sit at room temp for 20 minutes and then refrigerate until cold.
- 1 cup water
- 9 tbsps butter
Put in pot over heat and bring to a boil.
Remove and add 1 cup of flour and beat with a wooden spoon until all combined and it does not stick to the bottom or sides.
Put the mixture into your electric mixer bowl and with the paddle attachment, beat for 3-4 minutes until it cools down a bit.
Then add 5 eggs, one at a time, beating well after each. When all combined and it is smooth and silky, add 1/2 tsp baking powder.
Pour half into each of two similar pans (I used 8″ springform pans or squares will do) DO NOT flatten out the surface of the mixture. Let it be bumpy so it forms “mountains”
Bake at 400 for about 25-40 minutes or until it is nicely browned and a toothpick comes out clean.
NOTE: Do not open the oven door during the first 25 minutes or you could deflate the choux.
Remove and cool completely.
Make a collar out of parchment for one of your pans. Put one layer on the bottom, top with the chocolate cream and then the other layer on top. Refrigerate 4-6 hours.
Before serving, generously dust the top of the “mountains” with confectioners sugar (like snow)
Serve with a sauce or fruit if you wish.