Place chopped milk chocolate and SunButter into a medium size mixing bowl, then set aside.

Place heavy cream into a medium pot over medium heat. Heat until the mixture just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate and SunButter. Allow the mixture to sit for 1 minute, then whisk together until all the chocolate has melted and the ganache is very smooth.

Place a piece of plastic wrap over top of the surface of the ganache and place into the fridge to cool for at least 8 hours, or preferably overnight.

Using a serrate knife, cut off the top of each cream puff. Using a spoon or a piping bag fitted with a star tip, fill each cream puff with whipped chocolate ganache. Then place the top back on and enjoy immediately or keep in the fridge until ready to serve.

Add all ingredients into a medium sized bowl, then mash together with a spatula until an uniform looking dough forms.

Place the dough between 2 pieces of parchment paper, then roll the dough out to be about 1/8” thick and aim for a relatively even rectangle shape. Place into the freezer for at least 30 minutes, while you make the choux.

Preheat oven to 475°F. Prepare 2 baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a plain ½” tip.

In a medium saucepan over medium heat, add milk, water, butter, 1 tbsp sugar, and salt, and bring to a boil, stirring occasionally. Add flour in the pot, all at once, and begin to stir very quickly. A ball of dough should form relatively quickly. Continue cooking, stirring vigorously, until a dry film begins to form on the bottom and sides of the saucepan. Remove from heat.

Place dough into a stand mixer, fitted with the paddle attachment, and beat for about 30 seconds to a minute, to cool the dough down. Add one egg and beat until completely incorportated (the dough should look dry again). Continue adding eggs one at a time, ensuring that each is completely incorporated before adding the next, scraping at the sides of the bowl occasionally. After the 4th egg, place remove paddle from mechanism and place deep into the batter, if the batter forms a nice “V” shape off the paddle, it is ready. If the batter still looks thick and does not form a nice “V” then add another egg. Dough should be thick and very sticky, but also shiny and smooth.

Add dough to the piping bag, and pipe directly onto parchment lined baking sheets. Pipe about nine 2” rounds per baking sheet (about 18 total).

Cut out 18 rounds out of the cold craquelin topping, about the same diameter as the piped cream puffs. Place each round onto a piped cream puff, lightly pressing it down to secure it.