Instructions

Chocolate Pudding

1. In a medium saucepan, whisk together the sugar, cornstarch, salt, and egg yolks.  Gradually whisk in the milk. Bring mixture to a boil over medium heat, whisking constantly.  Reduce heat and simmer for another minute or so until mixture thickens.
2. Strain mixture through a fine-mesh strainer set over a medium bowl, using the back of a spatula to press through the strainer.  Whisk in melted chocolate, butter, and vanilla.  Cover surface of filling with a round of parchment and chill in the refrigerator for at least 4 hours.

Pâte à Choux

1. Preheat oven to 400.
2. Combine the milk, butter, and salt in a saucepan.  Bring to a boil.  If butter is not completely melted, lower the heat and stir until butter is melted and return to a boil.  Remove pan from heat and quickly add the flour.  Return pan to low heat and whisk vigorously until dough pulls away from the sides of the pan.  Remove from heat and cool slightly for 3-4 minutes.  Add eggs, one at a time, and beat thoroughly after each addition, making sure each egg is fully incorporated before adding the next.  The dough should be soft and smooth.
3. Butter a 15 x 10 baking pan.  Spread dough onto pan, leaving a one-inch border around the pastry.  Bake for 20-25 minutes, until top starts to become golden brown.  Reduce oven temperature to 300 and continue baking for another 10 minutes.

Whipped Cream

1. Using an electric mixer, beat the cream with sugar and vanilla until it just holds stiff peaks.

Assembly

1. Spread pudding evenly over pastry leaving a border around the edge.  Spoon the whipped cream over the pudding.  Dust with cocoa powder and shaved chocolate.  Serve immediately or refrigerate until ready to serve.