Chocolate Cookie Cream Puffs tasty Servings: 6 INGREDIENTSCookie Dough 30 grams butter, cubed, room temperature25 grams granulated sugar1 tablespoon milk50 grams all-purpose flour1 tablespoon cocoa powder15 grams milk chocolate, choppedFilling2 large egg yolks2 tablespoons plus 10 grams granulated sugar, divided2 tablespoons all-purpose flour200 milliliters milk3 drops vanilla extract100 milliliters heavy creamPuff Pastry50 milliliters water50 milliliters milk45 grams unsalted butterPinch of salt60 grams flour2 tablespoons cocoa powder2 large eggs, beatenGarnishPowdered sugar50 grams milk chocolate, meltedPREPARATIONMake the cookie dough: Mash the butter in a medium bowl until creamy. Add granulated sugar and mix well. Add the milk and whisk until thickened. Sift in the flour and cocoa powder and mix well. Fold in the milk chocolate.Form the dough into a ball and roll out between two sheets of plastic wrap until 1/4 to 1/8 inches thick. Chill for 15 minutes.Remove the top layer of plastic wrap and cut out 6 cookies using a 6 centimeter cookie cutter. Cut the cookies as close together as possible so as not to waste any dough.Make the filling: Combine the egg yolks, 2 tablespoons of sugar, flour, milk, and vanilla in a medium bowl and mix well.Cover with plastic wrap and microwave the custard for 4 minutes, stirring every minute, until very smooth. Re-cover with plastic wrap, pressing onto the surface of the cream to prevent a skin from forming. Chill in the fridge until cool, about 30 minutes. Pour the heavy cream and remaining 10 grams of sugar in a separate medium bowl and beat with a hand mixer until stiff peaks form.Using a spatula, fold the custard into the whipped cream.Make the puff pastry: Preheat oven 400°F (200°C). Line a baking sheet with parchment paper.In a medium saucepan, bring the water, milk, butter, and salt to a boil over medium heat. As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour and cocoa powder. Using a wooden spoon, stir until the dough forms a ball and easily pulls away from the sides of the pan, about 2 minutes. Remove the pan from the heat and let cool for 5 minutes.Add the beaten eggs to the cooled dough, a bit at a time, being sure to fully incorporate each addition before adding the next. The eggs will initially be difficult to incorporate into the dough, but continue stirring vigorously and they will eventually come together to form a smooth, shiny dough. Transfer the batter to a piping bag or zip-top bag fitted with a round tip. Pipe 6 ping pong ball-size dollops onto the baking sheet. Use a wet fingertip to smooth out any peaks. Place a chocolate cookie dough round over each dollop.Bake for 10 minutes.Without opening the oven, reduce the heat to 350˚F (180˚C) and bake for 20 minutes more. Turn off the heat and leave the pastries in the oven for 10 minutes. Transfer the filling to a piping bag or zip-top bag fitted with a round tip and pipe cream into the bottom of each puff.Sprinkle the puffs with powdered sugar and drizzle with melted chocolate.Enjoy!