Chocolate Osaka Cream Puffs (ช็อกโกแลตโอซาก้าครีมพัฟ)

1.Prepare the choux pastry: Sift the flour and cocoa powder and set aside. In a saucepan, combine water, milk powder, sugar, salt, and butter. Bring to a boil until the butter melts. Add the flour mixture and cook, stirring, until the dough comes together and a thin film forms on the bottom of the pan.

2.Transfer to a mixing bowl and beat briefly until warm. Add the eggs gradually until the dough becomes smooth, glossy, and falls slowly from the spatula.

3.Pipe the choux pastry onto a silicone-lined baking sheet into 3 cm mounds, leaving space between each one (about 25–30 pieces).

4.Make the cookie topping: Start by preparing the caramel. Heat 50 g of sugar in a small pot until it melts and turns a deep amber. Pour onto a heatproof silicone mat and let cool completely.

5.Mix the butter, flour, cocoa powder, remaining sugar, and icing sugar. Use a pastry blender or fingertips to blend until the mixture becomes small crumbs.

6.Crush the cooled caramel into small pieces and add to the cookie mixture. Gently knead to combine. Weigh the mixture into 5 g portions, roll into thin discs, and place one disc on top of each choux mound.

7.Bake at 180°C (top and bottom heat) for 20 minutes. Reduce to 160°C and bake for another 15 minutes. Let cool completely.

8.Make the chocolate custard: Whisk the egg yolks with sugar, then add cocoa powder, cornstarch, vanilla, and salt. Mix well, then pour in the milk. Cook over medium heat, stirring constantly, until thickened.

9.Remove from heat, add the dark chocolate and butter, and stir until melted and smooth. Chill over an ice bath until completely cold.

10.Poke a small hole at the bottom of each choux puff and pipe in the chocolate custard until filled. Ready to serve.