Biscuit Dough 

• Mix flour, sugar, and cocoa together in a bowl.
• Cut the butter into smaller pieces and add it to the bowl.
• Knead it well together, using your hands – it's easier.
• Place a piece of parchment paper on the table.
• Place the dough onto the parchment paper with another piece of parchment paper on top.
• Roll it thinly, preferably down to 2 mm in thickness.
• Put the dough in the fridge while you make your cream puffs.
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• Start by preheating your oven to 200 degrees Celsius (392 degrees Fahrenheit) (convection).
• Place butter and water in a saucepan and bring it to a boil over medium-high heat (10 out of 14 on my stove).
• Stir in the flour and start whisking hard and quickly with a whisk.
• Continue until the flour is combined and begins to release from the sides of the saucepan.
• Remove the saucepan from the heat and let it cool slightly for a couple of minutes. If the mixture is too hot when you add the eggs, it won't combine properly.
• Optionally, use an electric mixer to add one egg at a time while whisking.
• Once all the eggs are whisked in and the dough has come together, test the dough by dragging a finger through it. The mark from your finger should remain. If not, you might need to use 1/2 more egg.
• Place the dough in a piping bag with a star tip.  
• Pipe the dough onto a baking sheet lined with parchment paper. I got 9 pieces from my batch.
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• Take your biscuit dough out of the fridge and cut out 9 round bases that approximately fit the size of the cream puffs.
• Place them on top of each cream puff.
• Put them in the oven and bake for about 25 minutes. Do not open the oven while they are baking.
• Take them out of the oven and place them on a wire rack to cool.
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• You can go in many directions with the filling for these cream puffs, and next time I will definitely try adding some lemon curd.
• The cream was whipped into a light whipped cream and mixed with the custard.
• Then I cut the tops off my cream puffs and added a bit of the custard/whipped cream to the bottom. Next, a whole raspberry and raspberry jam, and finally more of the custard mixture.
• Enjoy.
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