-
1
pastry cream:
-
2
mix together yolks, sugar, cornstarch and salt
-
3
bring milk just to a boil, temper egg mixture with small amounts of hot milk, whisk in rest of hot milk
-
4
bring to a boil, whisk vigorously for 1 min.
-
5
remove from heat add butter till melted and well combined.
-
6
transfer to chilled pan cover with wrap
-
7
cool about 2 hours
-
8
Pate choux:
-
9
preheat oven 425
-
10
bring water, salt and butter to a boil over high heat.
-
11
reduce to medium heat
-
12
add all flour at once, beat with wooden spoon till forms ball and a film coats pan.
-
13
let cool
-
14
in mixer add one egg at a time mix until well blended add next egg and continue.
-
15
transfer to pastry bag; pipe one inch circles about one inch apart.
-
16
Bake 15 min, reduce heat 400
-
17
bake 15 min, turn off oven, peirce bottom of puff return to off oven with door ajar for 5 min.
-
18
remove and cool on rack 25 min.
-
19
Fudge glaze:
-
20
combine sugar and vanilla in bowl, whisk in 4T of cream.
-
21
temper chocolate in double boiler adding rest of cream till melted, add sugar mixture and whisk till creamy and thoroughly incorporated. leave in double boiler
-
22
fill cooled puff with cool pastry cream and dip top of puff in glaze, shake off extra glaze while puff is upside down. turn upright and set on rack till glaze is firm.
