Chocolate Puff Pastry

Beat the egg whites with a 1-tablespoon measuring spoon until they double in volume and become stiff peaks

In another bowl, beat the 7 egg yolks until they are well-mixed and pale yellow

Add the remaining 2 tablespoons of flour and continue beating until smooth

Add half of the egg whites to the egg yolks and mix gently

Add the confectioner's sugar and mix until combined

Add the remaining egg whites and mix gently, being careful not to deflate the mixture

Pipe the dough into a pastry bag with a 1-centimeter rounded tip and pipe onto a greased and floured baking sheet in mounds (about 2.5 cm in diameter)

Before baking, sprinkle a little flour over them to smooth out any rough edges

Bake in a preheated oven at 200°C for 5 minutes, then reduce the temperature to 180°C and bake for an additional 10 minutes, or until lightly golden brown and firm

Let the puffs cool on a wire rack, then drizzle with chocolate glaze (see below)

Prepare the glaze: Combine the confectioner's sugar, chopped bittersweet chocolate, and dark chocolate chips in a saucepan

Add milk and mix until smooth

Bring to a boil over medium heat, stirring constantly, then reduce heat and simmer for 10-15 minutes or until thickened slightly

Remove from heat and let cool to room temperature

If it becomes too thick, reheat over low heat to thin out

Dip each puff into the melted chocolate (just the rounded part), then place on a wire rack or a greased and floured surface

Beat the heavy cream with all-purpose flour until stiff peaks form, then pipe onto the puffs in a spiral shape

Make 45 units.