Ingredients
Choux Pastry (Pâte à Choux)
½ cup whole milk
½ cup water
113 g (1 stick) unsalted butter, cut into pieces
1 tbsp sugar
½ tsp fine salt
1 cup all-purpose flour, sifted
4 large eggs, room temperature
Vanilla Pastry Cream (Crème Pâtissière)
2 cups whole milk
½ cup granulated sugar (divided)
4 large egg yolks
3 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter (optional, for shine & richness)
Chocolate Glaze (Ganache)
120 g semi-sweet or dark chocolate, chopped
½ cup heavy cream
1 tbsp unsalted butter (optional, for gloss)
Equipment
Baking sheet(s)
Parchment paper or silicone mat
Piping bags (one large for choux, one small for filling)
Medium saucepan, mixing bowls, whisk, spatula
Fine sieve (optional, for smooth cream)
Instructions
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