Choux Pastry Rings

	First, separate the yolks from the whites using a separator. Pour water into a saucepan, add butter, salt, and sugar, and bring to a boil. While keeping it on the stove, add the flour and stir until the dough easily pulls away from the sides of the saucepan. Remove from heat and gradually incorporate the yolks, continuing to mix.
	Preheat the oven to 180 °C. Dust a baking sheet with flour. Transfer the dough into a "Magic Sphere" and pipe it onto the baking sheet in ring shapes, leaving 3-4 cm between them. Bake for 15 minutes.
	Prepare the filling. Heat the cream without boiling. Whisk the yolks with powdered sugar and starch. Gradually pour in the hot cream while continuing to whisk. Cook until the cream thickens, then remove from heat.
	Using a different nozzle from the "Magic Sphere," fill the baked dough rings with the prepared filling.
	Place the butter and chocolate in a mixer, which should be set in a container of hot water. After a few minutes, the chocolate will melt and combine with the butter.
	Put the chocolate and butter mixture back into the "Magic Sphere," press a bit with the thinnest nozzle, and create a chocolate "grid" on the rings.