This has to be one of the funnest things to bake, it’s a little time consuming but all worth while once you taste them! the different textures along with the creamy custard and dark chocolate compliment each other perfectly.
I would say that the most difficult step is to make the shell also known as choux pastry, it has to puff up while its baking and have cracks in it, when it is fully cooked the inside should still be soft and moist.
