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In a large bowl, using an electric mixer, mix cream cheese until smooth. Add in pudding, milk and vanilla extract. Mix until thoroughly combined and mixture begins to thicken (this may take a couple of minutes.) Spread ths pastry filling mixture on top of cooled crust. Spread whipped topping on top of filling and drizzle with chocolate syrup.
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill. Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low.
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Heat milk to a simmer in a separate saucepan, and pour one-third of it over the egg yolk mixture. Add the entire mixture back to the saucepan and cook until thickened. Remove from heat, stir in the chocolate until melted, and let the mixture cool for 5 minutes. Incorporate butter, cover the pastry cream with plastic wrap, and refrigerate until.
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With a wooden spoon, beat in eggs, one at a time, beating well after each egg. Spread on the bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely. Melt chocolate and butter in the microwave on high for 1 minute.
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Cook until the butter has melted and then bring the mixture to a boil. Remove the pan from the heat and use a wooden spoon to stir in the flour until the mixture pulls away from the sides of the pan and forms a soft ball. Transfer the dough to a large mixing bowl and let it rest for about 5 minutes to cool slightly.
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Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water.
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How to make chocolate choux pastry. Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper. Sift together the flour and cocoa powder in a bowl. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Once boiling, remove from heat and quickly add the flour mixture, stirring vigorously.
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Preheat the oven to 350 F. In a small saucepan, add the water, milk, and butter and heat to medium heat until the butter is melted. Turn the heat down. Stir in the flour and salt, continually stirring until mixed. Stir the dough for a minute until it pulls away from the sides.
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In a glass liquid measuring glass or small/ medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, and let sit for 3 minutes. Add the golden syrup then using a whisk, mix the chocolate and cream until a silky texture.
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Make the Chocolate Custard Recipe. Boil the milk mixture . In a saucepan over medium heat, add the sugar, cornstarch, cocoa powder, salt, and milk. Bring the mixture to a boil, whisking frequently. Once it reaches a boil, whisk and cook for 1 minute, or until the mixture thickens. Temper in the eggs .
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Attach to your pastry bag a round pastry tip or French star tip, with a diameter of about 1/2 inch. Preheat the oven to 400 F. Unlike with classic choux pastry, you will have to bake these at two different temperatures. 400 F for 5 minutes, and another 25 - 30 minutes at 375 F (depends on how big you piped the pastry).
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5 Preheat the oven temperature to 425 degrees and bake the pastry shells on a cookie sheet until golden brown and puffed up. Remove from the baking sheet and cool on a wire rack. Prepare the Cream Filling. 6 In the bowl of a stand mixer with a paddle attachment or using a hand mixer, combine heavy cream, sugar, and vanilla extract. Beat until fluffy, with stiff peaks.
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Remove the cream puff shells from the oven and poke them with a toothpick or skewer to create a small hole in the side to allow them to vent. Set aside to cool. While the cream puff shells cool.
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Directions. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy.
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Prepare the chocolate cream: In a saucepan, heat the milk until it begins to boil. In a separate bowl, mix egg yolks, sugar, flour, and cocoa until smooth. Pour the hot milk into the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens.
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Continue beating until mixture is smooth and shiny. Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes.
