For the tea puffs:
- 1 cup sifted flour
- 1/2 cup shortening
- 1 cup boiling water
- 4 eggs
- A pinch of salt
For the cocoa whipped cream:
- 2 tablespoons unsweetened cocoa
- 2 tablespoons sugar
- A pinch of salt
- 1 cup heavy cream
For the chocolate ganache topping:
- 8 ounces chocolate chips
- 3/4 cup heavy cream
- 2 tablespoons light corn syrup
Pre-heat the oven to 450°F.
Make the tea puffs: Combine water and the shortening in a saucepan over medium-low heat and bring the mixture to a boil. Sift the flour into the boiling mixture. Cook and stir constantly until the mixture leaves the sides of pan in one smooth compact mass. Remove from the heat.
Add the eggs, one at a time, beating very thoroughly after each addition. Add the salt. Beat steadily with a wooden spoon until the mixture looks satiny and breaks off when the spoon is raised.
Drop puffs from a teaspoon on a parchment-lined cookie sheet and bake for 15 minutes, then decrease the heat to 350°F and bake for 10 minutes longer. Let cool.
Make the cocoa whipped cream: Mix together the cocoa, sugar and salt. Add the cream gradually, stirring to keep the mixture smooth. Chill for 1 hour, then whip with an electric beater until stiff.
Make the chocolate ganache topping: Place the chocolate chips in a large heatproof bowl. Bring the cream and corn syrup just to a boil in a saucepan, stirring to combine. Pour over chocolate and let stand for 10 minutes. Whisk until smooth and shiny. Use immediately.
To fill the puffs, with a sharp knife, make a slit in one side of each puff and fill with cocoa whipped cream (less is more). Top with a dollop of the ganache (you will have leftover ganache – not a bad thing). Serve immediately or store in the fridge.