Devilishly Delicious Cream Puffs

local_grocery_store Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cut into small pieces
• 1 cup all-purpose flour
• 1/4 tsp salt
• 4 eggs
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 4 oz dark chocolate, finely chopped
• 1/2 cup heavy cream

restaurant_menu Method

1. 1.Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. 2.In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally.
3. 3.Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.Remove from the heat and let cool for a minute or two. Add the eggs one at a time, beating well after each addition, until the mixture is smooth and glossy.
5. 5.Using a pastry bag or a spoon, drop the dough onto the prepared baking sheet in mounds about 2 inches apart.
6. 6.Bake for 20-25 minutes, until the puffs are golden brown and puffed.
7. 7.While the puffs are baking, make the custard. In a medium saucepan, whisk together the milk, sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8. 8.Remove from the heat and strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap and refrigerate until chilled.
9. 9.Once the puffs are cool, use a sharp knife to cut a small slit in the side of each puff. Fill a pastry bag with the chilled custard and pipe it into the puffs.
10. 10.To make the ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
11. 11.Pour the hot cream over the chocolate and let sit for a minute or two. Whisk until smooth and glossy.
12. 12.Drizzle the ganache over the filled cream puffs and serve immediately.

lightbulb_outline Tips

• chevron_rightBe sure to let the choux pastry cool completely before filling with the custard. If the pastry is still warm, the custard will melt and the puffs will collapse.
• chevron_rightIf you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the custard into the puffs.
• chevron_rightFor a fun twist, try adding a pinch of cinnamon or nutmeg to the custard filling.