For the Whipped cream, transfer the whip topping in a mixing bowl and thaw in the fridge for 4-5 hours. Also put the beaters in the fridge to chill. Now beat the whip topping till stiff peaks form using an electric beater. Refrigerate till the time of using.
For the ganache, Heat the cream in a pan on a very low heat for 6-7 minutes while stirring continuously. Transfer the chopped chocolate to a bowl. Pour the hot cream over the chocolate and cover the bowl. After 5 minutes mix it nicely using a whisker or a spatula. If the chocolate does not melt completely add some hot milk or water and mix again. Add the glycerin and mix again. Keep aside. (you can freeze the leftovers in an airtight glass container.)
To make the Choux puffs; In a pan, combine water, milk, butter, sugar and bring it to a boil over medium flame. Remove from heat and stir in 1 cup of flour and salt at with a wooden spoon.
Once the flour is mixed nicely, return to heat and cook for 2-3 minutes or till the mixture comes together and forms a ball.
Transfer the mixture to a big mixing bowl and add the eggs one at a time. Mix till the egg is completely incorporated before adding another. Beat till the dough is smooth and forms a “Bhi” when picked up with a spoon. It’s called the “Bhi test”
Preheat the oven to 180 degree Celsius.
Transfer the mixture to a piping bag, and pipe out small rounds on a baking tray lined with butter paper. Smooth the tops of the piped dough with a wet finger.
Bake for 40 to 45 minutes, till the top is golden and the pastry puffs up completely.
The pastry should feel hollow when tapped on the back. cool on a wire rack completely.
Make a hole on the bottom of the pastries and fill with the whipped cream.
Pour the chocolate ganache in a bowl. Invert the filled pastries and dip the top in the chocolate ganache to create a glaze. (if the ganache has become thick on cooling add some hot water and mix well)
Refrigerate for one hour before serving.
