-
1
Prepare oven and baking sheets Heat oven to 400F, with a rack in the center.
-
2
Line two baking sheets with nonstick baking mats.
-
3
Make pate a choux Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat.
-
4
Bring to a boil, and immediately remove from heat.
-
5
Using a wooden spoon, stir in the flour.
-
6
When flour is combined, return to heat.
-
7
Dry the mixture by stirring constantly over heat until it pulls away from the sides and a film forms on the bottom of the pan, about 4 minutes.
-
8
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled.
-
9
Add 4 eggs, one at a time, on medium speed, letting each one incorporate completely before adding the next.
-
10
Test the batter by touching it with a flexible spatula or your finger, then lifting; it should form a string.
-
11
If a string does not form, lightly beat the last egg and add it, a teaspoon at a time, until the batter is smooth and shiny.
-
12
If you have added all the egg and the batter still doesnt form a string, add water, 1 teaspoon at a time, until it does.
-
13
Pipe Fill a pastry bag fitted with a plain round 3/4-inch tip (such as Ateco #806) with pate a choux, and pipe 1 1/2-inch rounds (3/4 inch high) onto baking sheets [5].
-
14
Beat together egg and the water; use your finger to rub egg wash over entire surface, being careful not to let it drip onto the baking sheet (it will inhibit rising), and flatten tips.
-
15
Bake Cover one sheet with lightly oiled plastic wrap, and place in refrigerator.
-
16
Bake the other sheet 15 minutes; reduce oven heat to 350F.
-
17
Bake about 20 minutes more, or until puffs are golden brown.
-
18
Transfer to a wire rack to let cool completely.
-
19
Return oven heat to 400F, and repeat process for remaining batch.
-
20
Fill and finish Whip heavy cream to medium peaks in a small bowl.
-
21
Stir pastry cream to soften.
-
22
Add whipped cream to pastry cream in two batches, folding to combine after each.
-
23
Fill a pastry bag fitted with a coupler and plain round tip (such as Ateco #806).
-
24
Insert tip into the underside of each cream puff, and fill.
-
25
Cool completely before dusting with confectioners sugar or dipping tops in glaze, as desired.
-
26
STIR TOGETHER ingredients in a medium bowl until smooth.
-
27
Add more water, 1/2 teaspoon at a time, stirring to achieve desired consistency.
-
28
Glaze can be stored in an airtight container at room temperature up to 3 days.
-
29
COMBINE WATER, corn syrup, and sugar in a small bowl.
-
30
Stir over medium-high heat until sugar is dissolved.
-
31
Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming.
-
32
Once at a boil, remove from heat; add chocolate.
-
33
Let stand 2 minutes; stir gently until smooth.
