Cream Puffs (choux à la crème)

We were looking for something different for dessert this weekend and we haven't had cream puffs in a long time, so we decided to make some.  The light airy pastry puff, and the decadent vanilla cream filling with a dark chocolate topping make these treats a crowd pleaser!  They are actually pretty easy to make, and are always delicious.  I hope you enjoy.

Ingredients:

For the pâte à choux (pastry part of the cream puff):

• 1/2 cup butter
• 1 cup water
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 eggs

For the vanilla cream filling:

• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 vanilla bean split and scraped
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup cornstarch
• 2 Tbsp all-purpose flour
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1 Tbsp butter

For the chocolate topping:

• 1/4 cup light corn syrup
• 1/2 cup whipping cream
• 6 oz dark chocolate chips (we use Ghirardelli double chocolate bittersweet chips) or good dark chocolate finely chopped

Instructions:

Pâte à choux:

• Preheat oven to 425 degrees.
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball.
• Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
• Drop by tablespoonfuls onto an un-greased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. 
• Remove to cooling rack.

vanilla cream filling:

• In a medium saucepan over medium-high heat, bring milk, cream and scrapings of vanilla bean just to a boil. Meanwhile, in a mixing bowl whisk together sugar, eggs, cornstarch, flour, and salt until well blended and slightly pale, about 1 minute.
• Remove saucepan from heat, while whisking pour 2/3 cup of the hot milk mixture into the egg mixture and mix until combined, then pour egg mixture into milk mixture in pan while whisking mixture in pan.
• Return to heat and reduce temperature to medium-low. Cook whisking mixture constantly to prevent curdling, until mixture has thickened (it should be quite thick and feel heavier to stir), about 4 minutes.
• Remove from heat, stir in vanilla and butter. Press mixture through a fine mesh strainer into a heat proof bowl, cover bowl with plastic wrap pressing directly against surface of pastry cream to prevent a skin from forming, and chill 2 hours or until mixture is cold.

chocolate sauce:

• In a small sauce pan heat the corn syrup and whipping cream just until it comes to a simmer. 
• Pour over the chopped chocolate and stir to melt the chocolate.

Assembly:

• With a sharp knife, cut the tops off of the pâte à choux then fill with pastry cream, replace top and drizzle with chocolate sauce.
• For best results served immediately once filled.