Filling

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• 1. Bring a pot of water, sugar, and syrup to a boil.
  2. Let the syrup boil up to 121 degrees Celsius (250 degrees Fahrenheit) and then remove the pot from the heat. Here you need to use a sugar thermometer to monitor the temperature.
  3. Whisk egg whites and sugar into a light, firm mass with an electric mixer.
  4. Gradually pour the syrup into the bowl with the whipped mass while continuing to whisk. Whisk for about fifteen minutes.
  5. Transfer the foam into a piping bag with a plain nozzle.
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• 1. Arrange the cream puff bases on a piece of parchment paper.
  2. Pipe the foam onto each base: Hold the piping bag at a vertical angle about 1 centimeter above the base and pipe the foam in a circular motion to form a "foam ball".
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• 1. Chop the chocolate coarsely and melt it slowly over a water bath.
  2. Let the temperature reach 55 degrees Celsius (131 degrees Fahrenheit).
  3. Reduce the heat so the chocolate temperature falls to 28 - 29 degrees Celsius (84 degrees Fahrenheit).
  4. Then raise the heat again so the chocolate reaches 31 degrees Celsius (88 degrees Fahrenheit).
  5. Pour the chocolate into the silicone mold, making sure it fully covers the molds.
  6. Turn the silicone mold upside down and let the excess chocolate drip onto a piece of parchment paper.
  7. Turn the silicone mold right side up and let the chocolate set and harden.
  8. Carefully remove the hardened chocolate shells from the mold and place one chocolate shell on each cream puff.
  9. The cream puffs are now ready to serve.