Steps

• In a pot, bring water, salt, and butter to a boil. Remove from heat and add all the sifted flour at once. Stir vigorously with a wooden spoon to avoid lumps. The dough should be compact and homogeneous.

  Place back on the stove and, on low heat, continue stirring to allow the dough to dry for about 1 or 2 minutes until the dough detaches from the pot.

  Pour the dough into a stand mixer’s bowl and let it turn with the K paddle until lukewarm. Then add the eggs, one at a time, ensuring each is well incorporated into the dough.

  Fill the piping bag with a 10 mm nozzle. On a lightly greased baking sheet, form puffs about 1.5 inches in diameter.

  Bake the puffs in a preheated oven at 392°F.

  After 8-10 minutes, reduce the temperature to 356°F, slightly open the oven door to release steam, and continue baking for about 20 minutes.

  Then remove them from the oven and place them to cool on a rack.

• Heat the milk. Chop the chocolate and set aside. Beat the eggs with sugar and vanilla seeds. Add cornstarch and mix well. Pour the egg mixture into the hot milk and stir. Cook, always stirring, until thickened. Pour the still-hot cream over the chocolate and mix with a spatula. Cover with plastic wrap and cool immediately.

• Cut them in half and fill with custard cream using a piping bag.
  Close with the other half of the dough, decorate with a dollop of custard cream and a cherry.