Step 1: Make the Choux Pastry

Start by heating your oven to 425°F (220°C) and lining a baking tray. In a saucepan, melt butter with water and salt until it reaches a gentle boil. Lower the heat and dump in all the flour at once—yes, all of it. Stir quickly until a smooth dough forms and pulls away from the pan. Transfer the dough to a bowl and let it cool briefly.

Add eggs one by one, mixing thoroughly after each until the dough looks glossy and smooth. Pipe long strips (about 4 inches) onto your tray.

Bake for 10 minutes, then lower the temperature to 375°F (190°C) and continue baking until golden and puffed. Let them cool completely.

Step 2: Prepare the Vanilla Cream

Warm the milk until it’s steaming but not boiling. In another bowl, whisk sugar, cornstarch, and egg yolks until smooth. Slowly pour in the warm milk while whisking (this step prevents scrambled eggs—important!). Return everything to the pan and cook until thick and creamy. Stir in vanilla and butter until silky. Cover directly with plastic wrap and chill.

Step 3: Make the Chocolate Glaze

Heat cream until just about to simmer. Pour it over the chopped chocolate and let it sit briefly. Stir until smooth, then mix in butter for that glossy finish.

Step 4: Assemble Like a Pro

Slice each pastry horizontally. Pipe a generous amount of cream inside, then place the top back on. Drizzle or dip in chocolate glaze. Let it set slightly… or don’t (no judgment here).