Popovers with pudding filling

Ingredients:

Filling

• 1 disc Mexican chocolate (about 90g), chopped
• 1 and 1/4 cups whole milk
• 3 large egg yolks
• 1/4 cup sugar
• 3 tablespoons cornstarch
• 1 and 1/4 cups chilled heavy cream

Popovers

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 0.5 tsp coarse salt
• 3/4 tsp ground cinnamon + extra for sprinkling
• 1 and 1/4 cups whole milk at room temperature
• 2 large eggs at room temperature
• 2 tablespoons unsalted butter, melted, plus extra for greasing
• 0.5 cups of sugar
• Unsweetened cocoa powder, for dusting

Preparation:

1. Filling:
   
   In a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water), melt the chocolate and milk, stirring until smooth. In a large bowl, combine the egg yolks with the sugar and cornstarch; gradually whisk in the chocolate mixture, then pour into another saucepan. Cook over medium heat, stirring, until bubbles form around the edges and the mixture thickens, 3-4 minutes. Transfer to a bowl and cover the surface of the filling with plastic wrap. Let cool to room temperature, about 45 minutes.
2. Beat the heavy cream with a mixer on medium speed until soft peaks form. Using a rubber spatula, fold half of the whipped cream into the chilled chocolate filling. Cover and refrigerate until completely set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve.
3. Position a rack in the lower third of the oven; preheat oven to 230°C.
4. Popovers:
   
   In a large bowl, combine flour, salt, and 1/4 teaspoon cinnamon. Mix milk and eggs in another bowl, then stir in the dry ingredients and knead until smooth. Stir in the melted butter. Let sit for 10 minutes.
5. Grease a 6-piece popover pan with melted butter, dust with flour, and shake out any excess. Divide the batter among the wells. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the popovers are puffy and golden, about 20 more minutes (do not open the oven door). Transfer the pan to a wire rack and let cool slightly. Meanwhile, in a bowl, combine the sugar with the remaining 1/2 teaspoon of cinnamon. Remove the popovers from the pan, brush with melted butter, and sprinkle with the cinnamon-sugar mixture.
6. Cut the top off the popover, but not all the way through, like a lid. Spoon the filling and remaining whipped cream inside. Sprinkle with cocoa powder and cinnamon.