Step 1 I boiled the water, milk and salt. Add the butter in pieces and the sugar.
Step 2 When it starts to boil, remove from the heat and pour the flour in a motion, rubbing the dough vigorously until it comes off the bowl.
Step 3 Continue rubbing the dough until it cools down and add, one by one, the whole eggs.
Step 4 I let the dough cool. In the meantime, I made the cream.
Step 5 I mixed the yolks with the sugar and starch, plus a little cold milk. After it was homogenized, I added the rest of the milk and put the composition on low heat, stirring all the time.
Step 6 After the charlotte hardened, I added the chocolate and cooled the cream.
Step 7 I put the dough in the pastry bag and made dough rosettes that I baked at the right heat, 25 min.
Step 8 When they were ready, I let them cool, filled them with chocolate cream and decorated them with royal icing (egg white mixed with 300 g powdered sugar and a tablespoon of rose water).