first blog post (ever) here for a fail-proof choux recipe.
4 oz. cream cheese
5 oz. milk or dark chocolate
-Over a double boiler melt the chocolate and the cream cheese together to make a thick, consistent paste
-Let the mixture cool enough to fill a pastry bag
-Poke a hole in the choux puffs with the tip of your pastry bag and squeeze the filling into the choux
-If you don't have a pastry bag you can cut small holes in the sides of the choux with a knife, fill a Ziploc bag with the chocolate mixture, cut off the corner of the Ziploc bag, and poke the tip into the hole to fill the choux (this is what I did)
-Once the filled choux has completely cooled the chocolate center will solidify and take on a thicker, cheesecake-like texture indicating they are ready to enjoy... though it is perfectly acceptable to eat them when they are warm and gooey!