Bring to boil.

Add and cook for a couple of minutes. 

In a keanding machine add little by little the eggs. 

Pipe the choux.  

Mix

Roll out the dough to a 2 mm thickness and cut the size of the raw choux. Freeze the disk, then put it on the choux. Bake at 190°C. 

Bring to boil.

Mix. Add the hot milk. Cook til 82°C. Cool down the custard cream. 

Add and mix.

Fill the choux with chocolate cream.