Recipe for Chocolate Cream Puffs with Crumble Topping

Crumble Sift the flour into a bowl and mix it with the cocoa powder, brown sugar, and softened butter. Rub the mixture between your fingers to achieve a sandy texture and form a ball with your hands. Roll it out thinly between two sheets of baking paper and chill on a plate for 15 minutes in the freezer.

Choux Pastry Preheat the oven to 200-220°C. Pour 250 ml of water into a saucepan, add sugar, pieces of butter, salt, and sugar. Bring to a boil, and off the heat, add the flour all at once. Mix well with a wooden spoon and return to low heat, stirring continuously, to dry out the dough. When it pulls away from the sides and forms a ball, transfer it to a mixing bowl. Add the eggs one at a time: work the mixture, still using the wooden spoon, until the dough is homogeneous again before adding another egg. You should obtain a smooth, soft, and slightly shiny dough. Cover the baking sheet with parchment paper and using two small spoons, form small mounds of dough spaced well apart. Place small pieces of topping on the dough balls and bake for 25-30 minutes. Allow to cool on a wire rack. Cook in two batches.

Chocolate Cream Melt the chocolate, chopped into pieces, in a bain-marie. In a mixing bowl, whisk together the mascarpone with the powdered sugar, then add the melted chocolate. Whip the cream to form soft peaks and fold it into the previous mixture. Cut the cooled puffs to two-thirds of their height and fill them. Return to the fridge and take out 10 minutes before serving!