Ingredients

• Pastry Cream
• 2/3 cup sugar
• 1/3 cup all purpose flour
• 2 cups whole milk
• 4 large egg yolks
• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Cream Puffs

• 1/2 cup water
• 1/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 cup plus 2 tablespoons all purpose flour
• 2 tablespoons unsweetened cocoa powder
• 4 large eggs

Glaze

• 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation time
70 minutes

Preparation
For pastry cream
Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.

For cream puffs
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.

Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350°F. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.

Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side.

For glaze
Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.

Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.

Serves: 6

Ingredients

• 4 tsp gelatine
• 1/3 cup milk
• 1/3 cup cocoa
• 2/3 cup sugar
• 1/3 cup water
• 11oz tin evaporated milk
• 1 tsp vanilla

Preparation time
15 minutes

Preparation
Chill the evaporated milk in the fridge for several hours. (It will not beat up well if it is at room temperature) Measure out the gelatine carefully. Add the milk. Stir well, then leave to stand for 5 minutes. In a medium sized saucepan mix the cocoa, sugar and water. Bring to the boil, stirring constantly. Remove from the heat and add the softened gelatine. Stir until the gelatine has completely dissolved. Stand the chocolate mixture in cold water to cool but DO NOT let it set. Beat the evaporated milk until very thick. Add the cooled chocolate mixture gradually, then;

• Turn into one large dish to set.
• Spoon into individual dishes.
• Spoon mixture into glasses or individual dishes alternately with spoonfuls of whipped cream and/or raspberries or stewed peaches.
• Spoon into a mould that has been wiped with cooking oil to prevent sticking. Leave to set. Colour darkens and flavour becomes more marked if pudding is left for several hours. To unmould, loosen edges with fingers, then loosen one side and turn onto a dampened plate. DO NOT stand the mould in warm water unless all else fails.