Cream Puffs filled with Custard and topped with Chocolate

 Cream Puffs filled with Custard and topped with Chocolate

Ingredients

➤ For the choux pastry:

125 ml water

125 ml milk

100 g butter

1 pinch of salt

1 tablespoon sugar

150 g flour

4 eggs

➤ For the custard (filling):

500 ml milk

1 vanilla bean (or 1 teaspoon extract)

5 egg yolks

100 g sugar

➤ For the chocolate glaze:

100 g dark chocolate for baking

80 ml heavy cream

A knob of butter (for shine)

Preparation

1. Custard (to be prepared in advance)

Heat the milk with the split vanilla bean (or extract).

Whisk the egg yolks with the sugar until pale and creamy.

Pour the hot milk over the yolks, mix, then return the mixture to low heat.

Stir constantly with a spatula until the cream coats the back of a spoon (82-84°C max).

Remove from the heat, let cool, then refrigerate (it should thicken slightly as it cools).

2. Choux pastry

In a saucepan, heat the water, milk, butter, salt, and sugar.

When the mixture boils, add the flour off the heat. Return to low heat for 2 to 3 minutes to dry out the dough.

Off the heat, incorporate the eggs one at a time. The dough should be smooth but not runny.

Pipe or spoon the choux onto a baking sheet, well spaced apart.

Bake at 180°C for 25 minutes (do not open the oven). Let cool completely.

3. Filling

Fill a piping bag with the chilled custard.

Pierce the cream puffs at the base or on the side, then fill generously. 4. Chocolate Glaze

Heat the cream, then pour it over the chopped chocolate.

Let it sit for 1 minute, then stir until you have a smooth glaze.

Add a small knob of butter for shine.

Dip the tops of the cream puffs in the warm glaze or spoon it over them.

Tip:

You can slightly thicken the custard with 1 teaspoon of diluted cornstarch if you want a thicker texture.