Chocolate Cream Puff

INGREDIENTS
1-410ml Angel Kremdensada, chilled
½ cup cocoa powder, sifted
1 cup Angel Evaporada
½ cup unsalted butter
1 cup water
¼ tsp salt
1 cup all-purpose flour
PROCEDURE
- In a bowl, add Angel Kremdensada and cocoa powder. Whip until fluffy and stiff. Transfer cream in a piping bag. Refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split or fill them with chocolate whipped cream.