23 choux , diameter 5 cm ( 2 inches)
300 gr (10 oz) fresh cream
50 gr ( 1 ½ oz) powder sugar
Whip up the fresh cream in an iced bowl, until firm. Incorporate the sugar. Cut the choux at the base and fill them with the Chantilly cream with care.
Display them in a pyramid, starting with a circle of 6 choux, plus one in the centre. Place five choux around at the corners. Then place the remaining upon in 2 more layers, finishing with one at the top. Pour on the chocolate icing.
75 gr ( 2 ½ Oz) Powdered Sugar
1/3 Cup Water (75 ml)
100 gr (3 Oz) Semi –Sweet Chocolate
Make a syrup using the sugar and the water, bringing it to 106° C. Let it cool . when it is still warm, Add the chocolate, cut into pieces, and whisk until the chocolate has melted and the mixture is smooth.
FOR THE CHOUX:
250 ml water
50 gr butter
150 gr flour
boil the water with the butter and salt. Take off from heat and, quickly, add the flour all at once. Put back on the fire and stir vigorously until a ball will form that takes off from the border of the pan.
Take off from the heat, let it cool.
Add one egg at a time, being aware the first one has been completely incorporated before adding the next one.
Out the batter in a pastry bag and pip out balls of the desired size on an oven dish with parchment paper.
Bake in a pre-heated oven at 200°c (400 F) for about 20 minutes.
The “choux” will blow becoming empty inside.