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Steps to Complete
Make chocolate cream: prepare chocolate pudding according to directions, using the 1 1/2 cups cold milk. Cook the pudding a minute or two longer than instructions say, to make sure the mixture is quite thick. Remember that this is going to be used as a pastry cream. If the pudding is too runny it will seep out of the puffs. Let thick pudding cool to room temperature, cover directly with plastic wrap (so as to keep the pudding from forming a "skin") and chill in fridge 1 hour. Meanwhile, start on puffs.
Make chocolate cream puffs: place butter and water in a saucepan over medium heat. Melt the butter and bring the combination to a boil. Whisk in sugar and cocoa powder. Add flour all at once and stir with a wooden spoon for one minute. The "dough" should come together forming a ball. Transfer puff dough to a stand mixer and mix with the paddle attachment for 2-3 minutes on medium speed, to cool down. Add eggs, one at a time, mixing in between each to fully incorporate. Once all eggs are added, beat the mixture for 2 additional minutes. You'll know your puff batter is ready when you can lift the paddle attachment out of the batter and the mixture will cling and run in a long stream off of the paddle.
Preheat oven to 425-degrees F. Line a baking sheet with parchment paper and transfer puff batter to a piping bag. Pipe one-inch circular mounds, about an inch apart, onto the lined baking sheet. Dip your finger in water and smooth down the tips of the cream puffs to smooth them out. Place in oven to bake for 5 minutes, reduce the temperature to 375-degrees F and, without opening oven door, continue to bake an additional 15 minutes.
Remove baked puffs from the oven and immediately poke a hole in the side of each with a skewer or chop stick, to release the steam and keep puffs from deflating. Place on a wire rack to cool completely.
Finish making chocolate cream: remove chilled chocolate pudding from fridge and stir in the powdered sugar and sour cream. Whisk until the mixture is smooth and creamy. Place plastic wrap directly on surface and return to the fridge to chill an additional 30 minutes.
Assemble chocolate cream puffs: cut each puff in half horizontally. Transfer chilled chocolate cream mixture to a piping bag and pipe a generous amount onto the bottom half of each puff. Sprinkle chopped Pirouline cookies over the chocolate cream and top that with the other half of the puff. Repeat process until all puffs are filled.
At this point, puffs can be placed in the fridge to chill until service, or they can be topped with a chocolate drizzle for extra decorative garnish. Makes 28 chocolate cream puffs.