For the Choux Pastry
1. Preheat oven to 400 F.
2. In a heavy bottom saucepan, bring the milk, butter and sugar to a boil.
3. Reduce the heat to medium-low. Add all the flour at once and then stir vigorously with a spatula. Cook for about 2-3 more mins.
4. Remove from heat and let the dough cool down until warm. In order to accelerate the cooling process, continue mixing with the spatula.
5. Once the dough is warm (if you can stick your finger in for 10 seconds without wincing, it's fine!), add the beaten eggs to the dough. Mix well to form a smooth, uniform and a somewhat shiny/silky dough.
6. Pipe the dough on to a baking tray lined with a silicone mat. I piped it without a tip into wide stripes. If piping is not your thing, just take a small ladle and scoop the dough and place mounds on the baking tray.
7. Bake in the middle rack for about 12-13 mins. Then reduce the temperature to about 375 F and continue baking until the top is golden brown and 'crusty', about 20-25 mins.
8. Remove from the oven and cool them completely on a cooling rack.
9. Cut them in the middle. Sandwich the two pieces with whipped cream and pour some lukewarm chocolate ganache on top. Refrigerate until the chocolate has hardened.