Ingredients :

• Butter (choux pastry) — Unsalted, not semi-salted. It melts in the hot water and binds the dough even before adding the eggs. Only fifty grams, but without it, the dough will be dry and the choux buns won’t puff properly.
• Eggs — Take them out of the fridge 30 minutes ahead. Cold eggs incorporated into a still-warm dough create a grainy texture that cannot be fixed. Two eggs for these quantities, not three — the dough would become too runny.
• Dark chocolate — Go for 60 to 70% cocoa minimum. Below that, the sauce will be too sweet and too thin. No need for luxury chocolate — a Nestlé Dessert or Lindt 70% does exactly what’s needed for a coating ganache.
• Heavy cream — It’s used both in the sauce and the whipped cream, but it must be very cold to whip. Put the bowl and whisk in the freezer 15 minutes beforehand — it really makes a difference in how well the cream holds. At least 30% fat, check the label.