Ingredients:

  • 1 cup Water
  • 1/2 cup (1 stick) Unsalted Butter, cut into cubes
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Granulated Sugar (for choux)
  • 1 cup All-Purpose Flour, sifted
  • 4-5 Large Eggs, room temperature, lightly whisked
  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar (for filling, divided)
  • 4 Large Egg Yolks
  • 1/4 cup Corn Starch (Cornflour)
  • 1 tablespoon Vanilla Extract or Paste
  • 4 oz Dark Chocolate (60-70%), finely chopped
  • 1/2 cup Double Cream (Heavy Cream)

Instructions:

  1. STAGE I: Prepare the Crème Pâtissière. Gently warm the whole milk and half of the filling sugar in a saucepan until simmering. Remove from heat. In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until pale yellow.
  2. Temper the Yolks: Slowly pour about a third of the hot milk into the yolk mixture, whisking constantly. Return this tempered mixture to the saucepan. Cook over medium heat, whisking vigorously, until the custard bubbles and thickens significantly (1-2 minutes after bubbling starts). Stir in the vanilla extract.
  3. Chill: Immediately pour the custard into a shallow bowl, cover with plastic film pressed directly onto the surface to prevent a skin, and chill for a minimum of 2 hours, or until firm.
  4. STAGE II: Create the Choux Pastry. Preheat oven to 425°F (220°C). In a heavy-bottomed saucepan, combine water, butter, salt, and 1 teaspoon sugar. Bring to a rolling boil until the butter is fully melted.
  5. Make the Panade: Remove the pan from heat. Dump the sifted flour in all at once. Stir vigorously with a wooden spoon until a ball of dough forms and pulls away cleanly from the sides. Return to low heat for 1-2 minutes, stirring constantly to dry the dough (the Panade).
  6. Incorporate Eggs: Transfer the dough to a mixer bowl. Beat on low speed for 1-2 minutes to release heat. Add the lightly whisked eggs one at a time, mixing thoroughly after each addition. Stop when the dough is smooth, shiny, and falls slowly from the spoon in a thick ‘V’ shape.
  7. Pipe and Bake: Pipe 1.5-inch mounds onto prepared baking sheets. Bake at 425°F (220°C) for 10 minutes. Then, without opening the door, reduce the heat to 375°F (190°C) and bake for another 15-20 minutes until deeply golden brown and firm.
  8. Cool: Turn off the oven, crack the door open slightly, and let the puffs sit for 5-10 minutes. Transfer to a wire rack, pierce a small hole in the base of each puff to release steam, and cool completely.
  9. STAGE III: Assemble and Finish. Once chilled, whisk the Crème Pâtissière vigorously until smooth. Place in a piping bag.
  10. Make the Ganache: Heat the double cream until just simmering. Remove from heat, pour over the chopped dark chocolate, let sit for 5 minutes, then stir until smooth. Let cool until slightly thickened.
  11. Fill and Serve: Pipe the Crème Pâtissière into the base of each choux puff until pleasantly heavy. Arrange on a platter and drizzle liberally with the dark chocolate ganache.