Homemade Chocolate Cream Puffs with Vanilla Pastry Cream

Directions

1. 1

   In a saucepan, bring the water and butter to a rolling boil over medium heat.

2. 2

   Remove from heat and add the flour, salt, and sugar all at once. Stir vigorously over low heat until the dough is smooth and pulls cleanly away from the sides of the pan, forming a firm ball.

3. 3

   Remove from heat and let the dough cool for a few minutes — it should be warm but not burning hot to the touch.

4. 4

   Using a stand or hand mixer, add the eggs one at a time, beating well after each addition until the dough is shiny and slightly sticky.

5. 5

   Transfer to a piping bag and pipe rounds onto a parchment-lined baking sheet. Bake at 200 °C (390 °F) for 20 minutes until deep golden. Let cool completely before filling.

6. 6

   For the pastry cream: heat the milk and cream with the split and scraped vanilla beans until just simmering.

7. 7

   In a bowl, whisk the egg yolks with the sugar until pale and thick, then stir in the cornstarch.

8. 8

   Pour the hot milk mixture in a steady stream over the egg mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring continuously until thick and creamy. Stir in the butter off the heat, let cool, and transfer to a piping bag.

9. 9

   For the chocolate glaze: melt the dark chocolate with the condensed milk and heavy cream over low heat, stirring until smooth and glossy.

10. 10

    Fill each puff with vanilla pastry cream using the piping bag. Dip the tops into the warm chocolate glaze and refrigerate for at least 30 minutes before serving.