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4 ounces dark chocolate (finely chopped)
4 tablespoons unsalted butter (cut into cubes)
1 tablespoon light corn syrup
Pinchsalt
DIRECTIONS:
Make the Pastry Cream: Fill a large bowl with ice water, then set a fine-mesh sieve over a medium bowl. Set both aside.
In a 3 to 4-quart saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg yolks until thoroughly combined and all of the dry ingredients have been incorporated. Then, whisk in the milk to combine.
Place the saucepan over medium heat, whisking constantly, until the pastry cream begins to noticeably thicken, about 4 to 8 minutes. When it reaches this point, look for large bubbles to break on the surface. Once they do, whisk constantly for 1 minute, then remove from the heat.
Whisk in the butter and vanilla until melted and completely smooth.
Strain the pastry cream through the fine-mesh sieve into the medium bowl. Immediately press a piece of plastic wrap against the surface of the pastry cream to prevent a skin from forming. Place the bowl of pastry cream into the ice bath to cool for 30 minutes. Transfer to the refrigerator and chill for at least 4 hours or overnight.
Make the Pate a Choux (Choux Pastry): Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Place the water, milk, butter, sugar, and salt in a medium saucepan. Place over high heat and bring to a full rolling boil.
Remove from the heat and add the flour all at once. Using a wooden spoon or stiff silicone spatula and stir until the flour is thoroughly mixed in and no lumps remain, pressing and smashing the dough against the sides of the pan.
Return the pot to medium-high heat and cook, stirring frequently, until the dough comes together into one mass and there is a dry film on the bottom and sides of the pan. If you have an instant-read thermometer, it should register 175 degrees F.
Transfer the dough to a mixing bowl and beat on medium speed for about 2 minutes to cool the dough down. It should register 145 degrees on an instant-read thermometer.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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