Bossche Bol (Dutch Chocolate Cream Puff)

Instructions

1. Heat the oven to 425 F (220 C) and line two baking sheets with parchment.
2. Bring the water, butter, sugar and salt to a full rolling boil in a medium saucepan, then take it off the heat and stir in all the flour at once.
3. Return the pan to medium heat and stir hard for 1 to 2 minutes, until the dough pulls into a smooth ball and leaves a thin film on the bottom of the pan.
4. Move the dough to a bowl and beat 1 minute to cool it slightly. Beat in the eggs one at a time, mixing until smooth after each. The paste should be glossy and fall from the beater in a thick V.
5. Pipe or scoop 6 mounds about 3 inches (7.5 cm) wide onto the sheets, spaced well apart. Smooth any peaks with a wet fingertip.
6. Bake at 425 F (220 C) for 15 minutes without opening the oven, then lower to 375 F (190 C) and bake 12 to 15 minutes more until deep golden and light. Cool completely on a rack.
7. Whip the cold cream with the powdered sugar and vanilla to firm, but not grainy, peaks. Cut a small X in the base of each puff and pipe in the cream until it just pushes back.
8. Melt the chocolate, butter, honey and cocoa in a heatproof bowl over barely simmering water, stirring until smooth, then let it cool until thick but still fluid.
9. Dip each filled puff into the glaze so it is coated almost to the base, let the excess run off, and set on a rack. Chill 1 hour until the glaze sets.