Bring to boil the milk, water, sugar, salt & butter.

Add the flour (previously sifted).

Add the whole eggs step by step.

Add the warmed milk little by little untli you obtain the desired texture.

With a plain nozzle of 10mm diameter, pipe the choux into an silpain.

Bake in the oven at 175°C for 30 to 35 minutes.

Bring to boil the milk.

Mix the egg yolk with the sugar and the corn starch.

Mix with the hot milk and bring to boil for 2 to 3 minutes.

Pour on the chocolate and mix well using an hand blender.

Place the pastry cream into the fridge until to reach 4°C.