Time: 1 ora e 30 minuti più riposo
Difficulty: Media

Pasta choux is a neutral base not very easy to make, but with a few precautions gives us great satisfaction for sweet and savory preparations. Just let yourself be inspired by fantasy.
Characteristics
The traditional recipe has only 4simple ingredients: water, butter, flour, eggs.
A mix of raw materials easy to find on the market and to keep at home, which together give rise to an extremely versatile culinary product.
Historical background
The origin of the pasta choux dates back to the Renaissance by an Italian pastry chef of the court of Florence; when Caterina de' Medici married Henry II d'Orleans (future king of France) he brought with him his recipes and many of his cooks and confectioners, Among these was Popelini who in 1540 invented the dough for puffs, then perfected by Popelini.
Notes
Choux pasta preparation has essential steps and only experience can lead to excellent results. First the first dough with butter, water and flour to mix well without burning it, then from here the addition of eggs that can not always be standard between weight or pieces, but it is essential to observe how they are absorbed as the initial batter.

Ingredients for pasta choux
300 g butter
300 g water
300 g Special yeast cakes Molino dalla Giovanna
7-8 whole eggs (depends on the size)
a pinch of salt up
For the custard and chocolate:    
400 g milk
100 g cream
4 yolks
175 g sugar
60 g gluten-free corn starch
1 berry of bourbon vanilla
55 g 75% dark chocolate
Powdered sugar without gluten
Hazelnut grains without gluten
Bitter cocoa 

Proceeding
For the puffs, pour the water into a saucepan and bring almost to a boil, then add the butter and melt slowly. As soon as it is melted, bring everything to a boil and add to rain the mix previously made, stirring continuously with a spoon until you get a ball.
Cook until the dough comes off the walls, working it thoroughly for about 3-4 minutes.
At this point, remove from heat and place in the bowl or planetary, leave to stand for 1-2 minutes (the dough must be still warm), then add one egg at a time and with a whisk by hand or in a planetary mixer with leaf arm, allow to mix.
It must be a smooth and soft dough to be transferred in a sac à poche, then form balls on a baking sheet lined with baking paper, taking care to distance them from each other. Alternatively, two teaspoons can be used to form the puffs.
Bake in a hot oven at 210 ºC for 15-20 minutes, then remove from the oven and allow to cool.
Meanwhile, pour the milk and cream into a saucepan and heat everything well without bringing to a boil.
Whisk the egg yolks with the sugar, add the starch and continue stirring until the mixture is foamy. Drizzle the hot milk and, with a whisk, mix well. Transfer the mixture to the saucepan on the fire and bring to a boil, so as not to stick it on the bottom, turn with the wooden spoon until it is firm and compact.
Turn off the heat and transfer half of the cream to a bowl. In the remaining half in the saucepan, add the chopped chocolate and mix until a smooth color is created.
Transfer this cream to a bowl, cover both with plastic wrap and let it rest in the refrigerator for 1 hour.
After the time of rest of the cream resume from the fridge and mix well with a whisk by hand to soften it( not in planetary, otherwise it has air) fill a sac à poche with fine tips and stuff by puncturing the puffs from the bottom, or by opening them in half.
Finish with a sprinkling of cocoa maro the chocolate puffs and hazelnut flour those cream.