For Choux Pastry:
1 cup water
½ cup unsalted butter
1 Tbsp white granulated sugar
1 tsp vanilla extract
1 1/4 cup all-purpose flour
4 large eggs
For Ganache:
4 oz semi-sweet baking chocolate
1/2 cup heavy whipping cream
Directions:
Custard:
Whisk together egg yolks, salt, and sugar until frothy. Add flour, whisk, and set aside.
Heat milk, cream, butter, and vanilla bean until simmering. Remove from heat, extract vanilla seeds, and whisk back into the mixture.
Gradually whisk in the milk mixture into the egg yolk mixture. Return to pot and simmer until thickened. Cool to room temperature, then refrigerate 4 hours or overnight.
Choux Pastry:
Preheat oven to 400°F. Line a baking sheet with parchment and grease lightly.
In a pot, combine butter, sugar, vanilla, and water. Stir in flour until combined. Transfer to a mixer, add eggs one at a time.
Pipe onto the baking sheet and bake for 25-28 minutes. Cool slightly.
Ganache:Chop chocolate and place in a bowl. Heat cream to a simmer, then pour over chocolate, whisking until smooth.
Continued on next page (page 3)
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