Crispy Chocolate Cookies Puffs

Cream:  120g milk 15g sugar 15g corn starch 1/2 tbsp butter 15g white chocolate, chopped into small pcs Crispy Skin: 30g butter 25g sugar 1tbsp milk 50g LP flour 1tbsp cocoa powder 15g dark chocolate coins, chopped into small pcs puff: 50g water 50g milk 45g butter 60g flour 2tbsp cocoa powder pinch of salt  2 B whole eggs, beaten                                                       Servings: 12

1. Cream: In a pot over low heat, combine milk, sugar, and cornstarch. Turn the heat up to low, whisking constantly to prevent any lumps. 2. Once the mixture starts to thicken, turn off the heat. 3. Add butter and white chocolate and stir until melted. Cool completely and chill until ready to use. 4. Skin: Beat butter and sugar until combined. 5. Add milk, flour and cocoa powder and mix until a thick dough forms. 6. Add chopped chocolate and mix well.  Cover with plastic wrap, chill for 20 min. 7. Puff: In a pot, combine the water, milk, salt and butter, bringing it to a boil. Add the flour and cocoa powder, stirring until the dough comes together in a ball. Remove from heat. 8. Add in the beaten egg by 3 batches, stirring until the dough becomes a paste. 9. Transfer the dough into a piping bag with a large round tip. 10. On a baking sheet lined with parchment paper, pipe 2-inch mounds. Spread some water on top the dough. 11. Roll out the skin on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter or pastry ring. Place the cookies on top the dough. 12. Bake for 25-30 minutes until the pastry has risen considerably and the insides are dry. 13. Transfer the chilled pastry cream into a piping bag with a small tip. 14. Poke a hole in the center of the bottom of each puff and fill each puff with the pastry cream. Dust with icing sugar. Served.