Directions

Choux Pastry

1. Preheat the oven to 200°C (400°F), conventional setting.

2. In a small saucepan, combine the water, milk, salt, brown sugar, and diced butter.
3. Heat over medium-low until the butter has fully melted.
4. Once melted, increase the heat to medium-high and bring to a gentle boil.
5. As soon as it begins boiling, add in the bread flour all at once. Stir continuously with a spatula until a dough forms. Continue mixing until all the flour is absorbed, then cook and stir for a further 2–3 minutes.
6. Remove the dough from the heat and transfer it to a large bowl. Using a spatula, smear the dough along the sides of the bowl to help it cool faster.
7. Crack the eggs into a jar or bowl and beat well.
8. Once the dough has cooled to 50°C (122°F), gradually incorporate the beaten egg in increments. You may not need all of it.
9. The dough is ready when it falls from the spatula in a smooth “V” shape; Neither too runny nor too stiff. If it falls off in one blob, it needs more eggs. If overly runny, too much egg has been added.
10. Transfer the dough to a piping bag fitted with a star tip.
11. Line a baking tray with a silicone mat or parchment paper. Pipe the dough into logs approximately 10–12 cm (4–5 in) long, keeping even pressure.
12. After each log, snip the dough with scissors dipped in water to prevent sticking.
13. Dust generously with icing sugar until fully coated.
14. Reduce the oven temperature to 160°C (320°F) and bake for 50 minutes, or until golden brown.
15. Remove and allow to cool completely before filling.

Chantilly Cream

1. In a mixing bowl, combine the cream and vanilla bean scrapings (or vanilla extract).

2. Begin mixing with a hand mixer on medium speed. Gradually add in the icing sugar.
3. Whip until stiff peaks form, about 5 minutes.
4. Transfer the whipped cream to a piping bag fitted with a Bismarck tip.
5. Once the choux pastries are completely cooled, poke two small holes into the base of each pastry using the piping tip; one at each end.
6. Fill with Chantilly cream until it begins to emerge from the opposite hole.

Dark Chocolate Topping

1. In a small saucepan, bring the cream to a gentle boil over medium-high heat.

2. In a separate bowl, place the dark chocolate, cold butter, and glucose syrup.
3. Once the cream reaches a boil, pour it over the chocolate mixture.
4. Whisk until smooth and fully emulsified.
5. Note: Depending on your chocolate, the butter or cream may not be necessary. If the mixture curdles, try again without them.
6. Dip the tops of the filled pastries face down into the chocolate glaze, allowing any excess to drip off.
7. Turn them upright and allow the glaze to set before serving (or devouring).