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1
Make the Caramel Custard In a medium bowl, whisk the egg with the egg yolks, cornstarch and 1/2 cup of the milk until smooth.
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2
In a small saucepan, heat the remaining 1 1/2 cups of milk over low heat; keep warm.
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3
Make the Caramel Custard In a medium saucepan, combine the sugar with 1/4 cup of water.
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4
Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves.
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5
Cook undisturbed until a deep-amber caramel forms, about 5 minutes.
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6
Remove the saucepan from the heat and whisk in the butter; be careful, it will boil vigorously.
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7
While whisking constantly, slowly drizzle in the warm milk until blended; the mixture may separate a little.
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8
Slowly whisk in the egg mixture and bring to a boil, then cook over moderate heat, stirring, until thickened, about 2 minutes.
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9
Stir in the vanilla and sea salt.
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10
Strain the caramel custard through a fine sieve into a heatproof bowl.
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11
Press a piece of plastic wrap directly onto the surface of the custard and refrigerate until completely chilled.
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12
Make the Cream Puffs Preheat the oven to 400 degrees .
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13
Line a baking sheet with parchment paper or a silicone mat.
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14
Make the Cream Puffs In a medium saucepan, combine the water, butter, sugar and salt.
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15
Cook over moderate heat for 1 minute, until the butter dissolves.
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16
Add all of the flour at once and stir vigorously with a wooden spoon, then cook until the dough pulls away from the side of the pan, 1 to 2 minutes.
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17
Remove the saucepan from the heat and let stand for 2 minutes, stirring a few times to cool down the dough.
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18
Add the eggs one at a time, beating constantly and thoroughly with a wooden spoon between additions: the dough should be smooth and shiny.
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19
Make the Cream Puffs Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip.
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20
Pipe the dough into twenty-four 1 1/2-inch mounds on the prepared baking sheet, spacing them 1 inch apart.
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21
Bake for about 25 minutes, until the tops and bottoms are golden.
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22
Transfer the baking sheet to a rack.
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23
Using a skewer, poke a small hole in the side of each cream puff to allow steam to escape; let cool completely.
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24
Make the Chocolate Sauce In a medium saucepan, combine the half-and-half, cocoa, corn syrup and sugar.
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25
Bring to a boil over moderate heat, stirring occasionally.
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26
Remove from the heat.
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27
Stir in the butter and chocolate until melted and the sauce is smooth.
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28
Make the Chocolate Sauce Scrape the custard into a piping bag fitted with a 1/4-inch plain tip.
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29
Pipe the cream into the hole in the side of each cream puff until full.
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30
Drizzle with some of the chocolate sauce, sprinkle with garnishes and serve.
