Ingredients:

  • 1 cup water
  • 8 tbsp unsalted butter, cubed
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, softened
  • 4 oz dark chocolate (70% cocoa), chopped
  • 1/2 cup heavy cream
  • 1 tbsp maple syrup

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine 1 cup water, 8 tbsp cubed unsalted butter, 1 tsp granulated sugar, and 1/2 tsp salt in a saucepan; bring to a rolling boil over medium-high heat.
  3. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  4. Continue cooking the dough for 2 minutes, stirring constantly, until a thin film forms on the bottom of the pan.
  5. Transfer the dough to a mixer and add 4 large eggs one at a time, beating fully between each addition, until the dough is glossy and forms a 'V' shape when lifted from the beater.
  6. Pipe 4-inch logs onto the prepared baking sheet.
  7. Bake at 400°F (200°C) for 15 minutes, then lower the oven temperature to 350°F (180°C) and bake for another 15-20 minutes until deep golden brown.
  8. Immediately prick the side of each shell with a toothpick to let steam escape and cool completely.
  9. Heat 2 cups whole milk in a saucepan until simmering.
  10. Whisk 4 large egg yolks, 1/4 cup granulated sugar, and 3 tbsp cornstarch in a bowl; slowly pour in a small amount of the hot milk while whisking to temper the yolks.
  11. Pour the yolk mixture back into the saucepan and whisk constantly over medium heat until the cream thickens and boils and bubbles for about 1 minute.
  12. Remove from heat, stir in 1 tsp vanilla extract and 2 tbsp softened unsalted butter; cover with plastic wrap touching the surface and chill in the refrigerator for at least 3 hours.
  13. Place 4 oz chopped dark chocolate in a heat-proof bowl.
  14. Heat 1/2 cup heavy cream and 1 tbsp maple syrup until just simmering, then pour over the chocolate.
  15. Let the mixture sit for 2 minutes, then whisk from the center outward until a glossy, smooth glaze forms.
  16. Poke two small holes in the bottom of each cooled shell and use a piping bag to fill with the chilled pastry cream until they feel heavy.
  17. Dip the top of each filled shell into the chocolate ganache, wiping excess with a finger for a clean finish.