Name: Classic Cream Puffs with Chocolate Sauce
Cook time: P0Y0M0DT1H55M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 20 cream puffs
Ingredients: 3/4 cup granulated sugar; 3 tablespoons cornstarch; Pinch kosher salt; 6 large egg yolks; 2 cups whole milk; 2 tablespoons unsalted butter; 1 tablespoon vanilla bean paste; 1/2 cup whole milk; 1 stick (8 tablespoons) unsalted butter; 1 teaspoon kosher salt; 1 cup all-purpose flour; 4 large eggs; 1 cup heavy cream; 1 1/2 cups chopped semisweet chocolate; 1/4 teaspoon ground cinnamon; Confectioners’ sugar, for garnish

Directions

Watch how to make this recipe.

Special equipment:

a pastry bag fitted with a 1/2-inch round pastry tip

Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
Top the cream puffs with a sprinkle of confectioners’ sugar and some of the chocolate sauce.