Preheat oven to 375 Deg F.
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FOR THE DOUGH:
In a saucepan, combine milk, sugar, salt, and butter. Whisk well with wooden/silicon spatula. Bring the milk to a boil over medium heat.
Remove from the heat, and add all the flour at once and mix well till combined and no lumps are seen.
Place pan back on the stove and cook for 10-15 seconds stirring constantly, until mixture leaves the pan.
Transfer to a food processor and cool down completely (10 minutes). Add beaten eggs and blend till the mixture is smooth and well blended.
Line a baking tray with ovenproof parchment paper.
Stuff the filling in pastry bag (or a ziploc bag cutting the tip off about 3/4").
Pipe a ring on the paper with outside circumference of approximately 8" and a wide hole in the center. Pipe another circle on the inside and another on top of the first circle.
Make sure the circles when piping do not start and end at same points. i.e. start the next circle from a different point.
With a fork, lightly drag to make a design on the top circle very gently.
Bake for 20 minutes. Then, lower temperature to 350 Deg F for additional 15 minutes or till they are golden in color. Open the oven door slightly and leave them to rest for additional 30 minutes.
Once cooled, cut them in halves. Spread the chocolate cream generously, arrange sliced strawberries over the cream, and add little dollops of whipped cream on bottom half of pastry. Cover with the other half.
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FOR CHOCOLATE CREAM SAUCE:
Combine yolks with sugar and mix well. Add flour and whisk thoroughly till smooth.
Meanwhile, bring milk to a boil in a small saucepan. Add instant coffee. Stir.
Add heated milk to the mixture whisking constantly. Return the mixture to heat and cook for additional 10-15 seconds till it thickens.
Remove from heat and add chocolate morsels/chips. Stir till all chocolate is melted.
Transfer to a bowl. Place cling film over the cream touching the base with no vaccum or gaps to prevent film forming over the cream. Refrigerate to chill.
