# Components:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs
→ Vanilla Pastry Cream
08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter
→ Chocolate Glaze
14 - 4 ounces semisweet chocolate, chopped
15 - 1/3 cup heavy cream
16 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine water, milk, butter, sugar, and salt; bring to a boil over medium heat.
03 - Remove pan from heat, add flour all at once, and stir vigorously until dough forms and pulls from sides, about 1–2 minutes.
04 - Return pan to medium heat and stir constantly for 2 minutes to slightly dry the dough.
05 - Transfer dough to mixing bowl; cool 5 minutes. Beat in eggs one at a time until smooth and glossy.
06 - Pipe 3-inch strips onto prepared sheet, spaced 1 inch apart, using a bag with 1/2-inch round tip.
07 - Bake 20–22 minutes until puffed and golden; then crack oven door and let shells sit for 5 minutes. Cool completely on rack.
08 - Heat milk with vanilla until steaming. Whisk yolks, sugar, and cornstarch until pale in a separate bowl.
09 - Gradually whisk hot milk into yolk mixture; return to pan and cook over medium heat, whisking constantly until thick and bubbling, 2–3 minutes.
10 - Remove from heat, whisk in butter, cover surface with plastic wrap, and chill until cold.
11 - Place chocolate and butter in a bowl. Heat cream until steaming, pour over, let sit 2 minutes, then stir smooth.
12 - Pierce bottoms of cooled shells and pipe chilled pastry cream inside.
13 - Dip tops into chocolate glaze and arrange on platter. Chill until glaze sets.
