Heat the milk with 1 vanilla pod open lengthwise.
Beat the egg yolks with granulated sugar, corn starch and a pinch of salt. Dilute them with almost boiling milk, filtered.
Cook for a few minutes until the pastry cream is obtained. Let it cool.
FOR THE STUFFING
Mounted 300 g of cream with 2 tablespoons of powdered sugar. Mix it with half of the custard and collect the mixture in a pastry bag with a nozzle with a diameter of 3 mm.
FOR COVERAGE
Melt the chocolate with 60 g of water and mix it with the remaining custard. Add 100 g of whipped cream with 1 teaspoon of powdered sugar and mix gently, obtaining a frothy cream.
Fill the cream puffs with the cream, piercing them with the nozzle in the lower part.
Dip them in the chocolate cream with the help of a fork and arrange them in a pine cone on a serving plate. Garnish with whipped cream to taste.
To know: to prepare the cream puffs, mix 170 g of water with 70 g of butter and a pinch of salt, bring to a boil, then add, all at once, 70 g of flour. Stir while cooking until a polenta is formed. Turn off when the dough comes off well from the sides of the saucepan. Remove it from the heat and let it cool. Add 2 eggs, one at a time, then collect the mixture in a pastry bag with a smooth nozzle. Distribute it in 4-5 cm tufts on a baking sheet lined with baking paper; lower any plumes by leveling them with a finger wet with water and bake at 190 ° C for 15 minutes. Open the oven, let out the steam, lower the temperature to 170 ° C and cook for another 10 minutes. Turn off and let the puffs cool before filling them.
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