Bring the milk, water, butter, sugar and salt to a boil
Add the flour and cocoa powder
Dry the dough to consistency
Add the eggs
Pipe and bake starting at 420F for 8min
Bring down temp to 340F for 40min

Mix all the dry ingredients together
Add the butter and paddle til the dough becomes uniform
 
Roll out to #3 and chill
Cut to size and place on top of pate a choux

Crème anglaise with milk, sugar and  yolks
Whip till ribbon stage
 
Whip the butter
 
Proceed to Italian meringue,
Add the butter to pate a bombe
Fold in the meringue

Pastry cream process

Fold the butter cream into pastry cream

Boil the cream, glucose and cocoa  powder
Pour over Ocoa and handblend