Make the Choux Pastry:

Cup of Yum
1. Heat oven to 400ºF.
2. First prepare the choux pastry, by placing the butter and water in a medium sized sauce pan over medium heat, until it comes to a rolling boil.
3. Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.
4. Remove from heat, and allow to cool for a few minutes.
5. Add an egg, beating well, until well incorporated, before adding the next. Repeat with remaining eggs until. the batter is smooth and satiny.
6. Place spoonfuls of the batter onto a prepared baking sheet, about 3" apart.
7. Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then place on cooling rack. While the cream puffs are baking, make the filling and chocolate glaze (see recipes below.)

Make the Filling:

1. Whisk the prepared custard, and allow to cool, stirring occasionally so it doesn't form a skin. Add the Grand Marnier.
2. Fold in the whipped cream, until evenly blended. Keep covered and refrigerated until needed.

Make the Chocolate Glaze:

1. Be sure to make this just before you want to finish your cream puffs.
2. Make the chocolate glaze by placing the chocolate and cream together in a small pot and stir until the chocolate is melted and the consistency is smooth.

Assemble:

1. When the cream puffs are cool, slice in half (don't go all the way through so the top and bottom are still attached) and remove any filaments of raw dough with a spoon or even your fingers.
2. Fill each cream puff with some of the cream filling (or freshly whipped cream).

Decorate:

1. Coat the tops with the chocolate glaze. Refrigerate for ½ hour or so to set the glaze.
2. Alternately, you can dust the cream puffs with powdered sugar.
3. Best when served as soon as possible.