In a casserole, boil water with the salt and butter.

At the first boil, remove the casserole from the heat and add the flour into it.

Mix with a wooden spoon.

Put the paste back on the heat to dry it, until it completely detaches from the side and the bottom of the casserole.

Removed from the heat, add the whole eggs one by one, each time thoroughly mixing.

The end product should be soft but holding consistency (a single block).

Cook in the oven for 25 minutes at 210C/410F.

Wait for the choux to be cool before filling them and/or putting the icing on.

Boil the milk with the vanilla pod(cut in half)/extract.

Mix in a bowl the egg yolks (keep one egg white for the icing) and sugar until it whitens, then add the flour.

When the milk is boiling, incorporate it directly on the mixture, and mix thoroughly.

Put the mixture back on the stove to thicken it. (add Corn Flour/Maïzena if it doesn’t thicken enough).

While still hot, separate half of the cream and add the melted chocolate to it, then add the coffee extract to the remaining half.

Put in the fridge to cool it before use.

Mix the icing sugar with the egg white.

Put the chocolate in half the resulting mix, and the coffee extract in the rest.

Apply it to the choux, heating it up if necessary.