Classic French Profiteroles

In a medium saucepan, combine the 500ml milk and the scraped seeds and pod of the vanilla bean. Bring to a gentle simmer over medium heat until it reaches 82°C/180°F, then immediately remove from heat. Do not let it boil over.

In a heatproof bowl, whisk the egg yolks and 100g caster sugar together until pale and slightly thickened. Add the 45g cornstarch and whisk until completely smooth and free of lumps.

Remove the vanilla pod from the hot milk. Gradually stream the hot milk into the egg yolk mixture while whisking constantly and vigorously to prevent the eggs from scrambling.

Pour the entire tempered mixture back into the saucepan. Cook over medium heat, whisking constantly. Once the mixture thickens and begins to vigorously bubble, continue cooking for exactly 1 minute to cook out the raw starch flavor.

Remove the pan from the heat and whisk in the 50g of cubed, room temperature butter until fully incorporated. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and place in the refrigerator to chill completely.

Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper or a silicone baking mat.

To make the choux pastry, combine the 125ml water, 125ml milk, 100g cubed butter, 5g sugar, and 3g salt in a medium saucepan. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted before the liquid boils.

Immediately remove the pan from the heat and add the 150g sifted flour all at once. Stir vigorously with a wooden spoon until the dough comes together into a cohesive ball.

Return the saucepan to medium heat. Cook the dough (panade), stirring constantly and mashing it against the bottom and sides of the pan, for 2 minutes. This dries out the dough to allow it to absorb more egg later.

Transfer the hot panade to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 2 minutes to let the steam escape and cool the dough slightly to prevent cooking the eggs.

With the mixer running on medium speed, gradually add the beaten eggs in 4 to 5 additions. Wait for each addition to be fully absorbed before adding the next. Stop adding egg once the dough is glossy and falls from the paddle attachment in a heavy, distinct V-shape. You may not need the last bit of egg.

Transfer the choux dough to a piping bag fitted with a 12mm plain round tip. Pipe mounds roughly 4cm (1.5 inches) in diameter onto the prepared baking sheet, spacing them 5cm (2 inches) apart. Dip a finger in water and gently pat down any peaks to prevent them from burning.

Bake in the preheated 200°C/400°F oven for 15 minutes. Then, without opening the oven door, reduce the temperature to 175°C/350°F and bake for an additional 15 minutes until the buns are puffed, deeply golden brown, and feel hollow. Opening the door too early will cause them to collapse.

Remove the choux buns from the oven. Immediately use a skewer or the tip of a small paring knife to poke a small hole in the bottom or side of each bun. Place them on a wire rack to cool completely.

To prepare the chocolate glaze, combine the 150ml heavy cream and 15g corn syrup in a small saucepan. Heat over medium until just simmering, then immediately remove from the heat.

Pour the hot cream mixture over the 150g chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 1 minute, then gently stir in tight circles from the center outwards until completely smooth. Stir in the 15g of soft butter until the glaze is highly glossy.

Remove the set pastry cream from the refrigerator and whisk vigorously for a few seconds to loosen it. Transfer it to a piping bag fitted with a small 5mm plain tip. Insert the tip into the hole you poked in the bottom of each cooled choux bun and squeeze until the bun feels distinctly heavy and the cream just begins to push back out.

Dip the top half of each filled profiterole into the warm chocolate glaze, letting any excess drip back into the bowl. Place the glazed buns back on the wire rack and let sit at room temperature for 15 minutes to allow the glaze to set before serving.