Chocolate religieuse

Pour hot heavy cream over the chocolate, let sit a couple of minutes and blend until completely smooth for the glaze.

Beat the chocolate custard until smooth; fill the bases from the top and the heads from the bottom.

Dip half of each choux into the chocolate glaze; do the same with the heads and set them on the bases.

Beat chocolate custard with softened butter for a chocolate buttercream and pipe the finishing touches with a very thin open star tip.