Chocolate Karpatka

1. Make the Fill:
In a bowl, beat eggs, sugar and salt until dissolved. Add the cornstarch and cocoa powder, stir briefly. Warm the milk in a saucepan (don't let it boil), then gradually pour it into the bowl containing the mixture. Pour back into the pot and cook until thickened. Turn off the heat, remove the pan, immediately enter the dcc, stir until well blended. Place in a container, cover with plastic wrap, refrigerate. (When going to use, just mix with butter)
2. Make pastry choux layers
In a saucepan, heat the butter and water & milk until it boils, remove from the pan, add the flour and cocoa powder, mix well, using a sturdy spatula. Then cook again until the dough is smooth. Transfer to a bowl, let it warm until it cools down, then add the eggs one at a time, stirring again until smooth. Divide the dough into 2, pour each into a 20 cm tin that has been lined with baking paper. Bake in preheat oven at 190⁰C for 25-30 minutes. Cooked, remove from oven
3. Solution
Previously, beat the remaining butter for the cream until fluffy, then add the choco cream, beat until well blended.
Prepare the ring or you can use the previous baking sheet. Put the first choux, then fill it with all the mousselinencream, then cover it again with the second choux, slightly pressing it a bit to make it tight. Store in the chiller for at least 2 hours. Delicious served when cold.