For the chocolate craquelin, place all ingredients in a medium bowl. Stir with a spatula until smooth and combined.

Place the dough on parchment paper and top with another piece of parchment paper. Roll out to 3 mm in thickness. Refrigerate the dough for 30 minutes or until ready to use.

Preheat oven to 400°F. Line a baking tray with parchment paper.

Heat the butter, milk, and salt in a medium saucepan over medium heat. Cook until butter melts and mixture just comes to a boil. Reduce heat to low.

Add all the flour to the butter mixture at once, beat until well combined. Place over low heat and cook, stirring, for 2-4 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl if using a handheld mixer. Set aside for 5 minutes to cool slightly.

Whisk the eggs in a small bowl. Mix the dough while adding the eggs in 3 separate additions, mixing well after each addition. Beat until the mixture just falls from the spatula but still holds its shape.

Pipe six profiteroles onto the baking tray.

Remove the craquelin from the fridge. Cut circles that are the same size as the dough. Place each piece carefully on top of the choux pastry and press lightly.

Bake for 25 minutes, then turn off the oven and bake for another 10-15 minutes or until golden brown. Do not open the over, or they won’t puff. Transfer to a cooling rack, letting them cool to room temperature.

Place the chocolate and 1/4 cup of heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until smooth. Let cool to room temperature.

In a large bowl, beat the whipping cream on medium-low speed until soft peaks form. Add the powdered sugar and melted chocolate. Whip until stiff peaks form. Transfer to a piping bag fitted with a nozzle.