Ingredients:
For the Pastry:
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- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup semisweet or bittersweet chocolate chips
- 1 tablespoon unsalted butter
Instructions:
For the Pastry:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine water and butter. Bring to a boil.
- Reduce the heat to low and add flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the saucepan from heat and let it cool for a couple of minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until the dough is smooth.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each.
- Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes or until golden brown and puffed.
- Remove from the oven and let the pastry shells cool completely.
For the Custard Filling:
- In a saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until well combined.
- Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap, and chill in the refrigerator until cold.
For the Chocolate Ganache:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and add chocolate chips and butter. Stir until smooth.
Assembly:
- Cut the cooled pastry shells in half horizontally.
- Spoon or pipe the chilled custard into the bottom half of each pastry shell.
- Place the top halves back on the filled pastries.
- Drizzle or dip each cream puff in the chocolate ganache.
- Allow the chocolate to set, and then serve your Mom’s Famous Cream Puffs!