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1
Pastry cream (Make a day ahead and up to a week ahead): Pour milk into saucepan, add scraped vanilla bean including pod.
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2
Sift cornstarch, flour and sugar into a bowl.
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3
Whisk egg yolks in another bowl.
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4
Add dry ingredients to egg yolk and whisk until smooth.
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5
Take yolk mixture, milk and butter to stove.
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6
Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, pour yolk mixture into pan with milk and heat on med low until it comes to a boil.
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7
Stir constantly with wooden spoon.
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Let boil, stirring, for 1 minute.
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Turn off heat and stir in butter until completely melted and incorporated.
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10
Pour entire contents of pan thru a strainer into a shallow stainless bowl.
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11
Cover with plastic wrap, pressing directly on to cream.
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12
chill until cold and firm.
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13
Pate a Choux: Preheat oven to 375.
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14
Place water, butter, sugar and salt in heavy saucepan and bring to boil.
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15
Add flour all at once and stir until mixture comes away from sides and forms a ball.
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16
Remove from heat.
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17
Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
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18
Add eggs one at a time, beating well to incorporate each before adding the next.
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19
After last egg is added, beat until smooth.
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20
With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
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21
You can make as big or as long as you want.
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22
They will about double in size when cooked.
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Bake at 375 until they become,brown, light and hollow.
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Cool.
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25
Dark Chocolate Ganache: Bring cream to a simmer.
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Pour over chopped chocolate, let sit for 2 minutes, stir until melted and smooth.
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27
Assembly: Take finished pate a choux and punch a hole in one end with something like a chop stick.
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28
Put pastry cream into a piping bag with a narrow round tip and squeeze cream into hole to fill up pate a choux.
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29
When ganache has cooled enough to leave tracks in itself when drizzled back into the bowl it is ready to use.
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30
Dip filled pate a choux into ganache to coat.
