- 70 Pâte à Choux round shells
- 1 kg Custard - Pastry cream
For the topping
- Chocolate, dark (melted)
- Powdered sugar - optional
Pâte à Choux
- Cut open each Choux shells or make a hole on one side of each shell.
- Fill the pastry bag with cool pastry cream.
- Pipe in a generous amount of pastry cream in each shell.
- Drizzle melted chocolate on the top of each shell or dust the shells with Powdered sugar.
Let the chocolate cool before serving.