These delicious French pastries filled with custard and topped with chocolate are easy to make and perfect to serve either after a meal or as a snack… if there are any left after you make them!
Ingredients: [‘milk’, ‘egg yolks’, ‘granulated sugar’, ‘unbleached all-purpose flour’, ‘pure vanilla extract’, ‘semisweet chocolate’, ‘butter’, ‘confectioners%27 sugar’, ‘whole milk’, ‘pure vanilla extract’]
Quantity of Ingredients: [“1 1/2 cups milk”,”2 large egg yolks, beaten “,”1/2 cup granulated sugar”,”3 tablespoons unbleached all-purpose flour”,”1/2 teaspoon pure vanilla extract”,”2 ounces semisweet chocolate”,”2 tablespoons butter”,”1 cup confectionersu0027 sugar, sifted “,”2 tablespoons whole milk (substitute heavy cream of half-and-half)”,”1 teaspoon pure vanilla extract”]
Number of Servings: 1
Steps: [“For this recipe, you’ll need a pâte à choux recipe.”, ‘CRÈME PÂTISSIÈRE aka CUSTARD.’, ‘In a small saucepan over medium heat, pour in milk and warm up (do not boil). In another saucepan, combine egg yolks and water; whisk until blended. Add flour and stir.’, ‘When milk is warm, carefully pour at first a little into flour/egg mixture, whisking constantly. After 2-3 times when there are no lumps, pour slowly the remaining milk, whisking nonstop. Turn the heat on medium and cook custard until thickens, stirring continuously, about 3 to 4 minutes. Remove from heat and set aside until cools off. About 5 minutes later though, add vanilla, stir and let it continue to cool off.’, ‘Fill up a decorating bag with custard using tip #3. Insert at the end of each pâte à choux and then place pastry in a plastic container when filled, cover and transfer to the fridge for 10 minutes while making chocolate glaze.’, ‘CHOCOLATE GLAZE RECIPE.’, ‘In a bain-marie over medium heat (make sure water doesn’t touch the bottom), combine chocolate and butter. When melted, add sifted sugar, stir until somehow combined before pouring in milk; stir until smooth. Add vanilla, stir and remove from the heat. Transfer into a shallow microwave-safe glass dish. Dip one pastry at a time in chocolate and back to the container. Transfer back to the fridge for 10 minutes.’, ‘If prefer a thicker glaze, dip again (might have to microwave it to melt the chocolate again) and back to chill. Remove about 15 minutes before serving.’]