|Butter||125 Gram (0.5 Cup)|
|Water||250 Milliliter (1 Cup)|
|All-purpose flour||150 Gram, sifted (1 Cup)|
|Apricot jam||4 Tablespoon (50 Gram)|
|Semi-sweet chocolate||4 Ounce (100 Gram)|
|Cornstarch||5 Tablespoon (40 Gram)|
|Sugar||180 Gram (3/4 Cup)|
|Eggs||4 , separated|
|Milk||500 Milliliter (2 Cups Plus 2 Tablespoons)|
|Vanilla extract||1 Teaspoon|
Preheat oven to 400°F (205°C).
Grease a baking sheet.
To make cream puff paste, put butter and water into a medium saucepan; heat until butter has melted.
Add salt and bring to a boil.
Add flour all at once and stir vigorously until mixture leaves sides of pan and forms a smooth ball.
Cool slightly then beat in eggs one at a time.
Using a pastry bag fitted with a fluted nozzle, pipe 16 rings of dough onto baking sheet.
Bake 20 to 30 minutes or until golden and firm.
Make a 1/2-inch (1-cm) slit in each ring after cooking to allow steam to escape; cool on a rack.
To make frosting, warm jam; spread over tops of rings.
Melt chocolate in a double boiler over low heat.
Spoon over rings.
To make filling, blend cornstarch, sugar, egg yolks and a little milk in a medium bowl.
Heat remaining milk in a medium saucepan; stir hot milk and vanilla into cornstarch mixture.
Return to heat and bring to a boil, stirring constantly.
Boil a few seconds then cool to lukewarm.
Beat egg whites until stiff; fold into cornstarch custard which should be just warm.
Cut rings in half; fill with cornstarch custard.