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Choux Pastry Puffs
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1. Preheat the oven 425 degrees F.
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2. In a medium sauce pan bring water, butter, sugar and salt to a rolling boil over med-high heat, stirring gently with a wooden spoon.
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3. When mixture begins to boil add flour all at once & stir vigorously until paste reaches an internal temperature 176 degrees F. Remove from heat.
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4. Allow paste to cool, stirring a couple of times, to internal temperature of 122 degrees F, about 2 min.
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5. Add the eggs one-at-a-time, stirring vigorously after each addition making sure each egg is well incorporated before adding the next.
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6. Transfer choux pastry to large pastry bag fitted with large plain tip. To prevent tops from burning level peaked tops with a wet finger.
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7. Lightly sprtiz puffs with water and immediately place in the oven to bake. Bake until golden 25 to 30 min.
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8. Poke each puff in the side to released heat.
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Creme Chantilly - Chantilly Cream {Crema Chantilly}
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1. Scrape the seeds from the vanilla pods into the bowl. Add the heavy cream and confectioners' sugar.
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2. Refrigerate until ready to use.
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Hot Chocolate Sauce
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1. Place the chocolate, unsalted butter honey into a heatproof bowl. Set the bowl over a saucepan of simmering water. Heat, stirring occasionally until the chocolate and butter has melted.
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2. Gradually whisk in the milk until you have a smooth sauce and the milk is warmed through, set aside.
