Cherry on TopKumora Studio · AI-assisted

Ingredients

• For the choux: 125 g water
• For the choux: 125 g whole milk
• For the choux: 100 g unsalted butter, cubed
• For the choux: 5 g granulated sugar
• For the choux: 3 g fine salt
• For the choux: 150 g all-purpose flour
• For the choux: 200 g beaten egg, about 4 large eggs
• For the pastry cream: 400 g whole milk
• For the pastry cream: 80 g granulated sugar
• For the pastry cream: 35 g cornstarch
• For the pastry cream: 80 g egg yolks, about 4 large yolks
• For the pastry cream: 25 g unsalted butter
• For the pastry cream: 5 g vanilla extract
• For the glaze: 100 g semisweet chocolate, finely chopped
• For the glaze: 90 g heavy cream

Let’s make it

1. Make the pastry cream first. Whisk the sugar, cornstarch, and egg yolks in a bowl until smooth. Warm the milk in a saucepan until steaming. Gradually whisk about half the warm milk into the yolk mixture, then return it all to the pan.
2. Cook over medium heat, whisking constantly, until the cream bubbles and thickens; continue for 1 minute. Remove from the heat and whisk in the butter and vanilla. Transfer to a shallow dish, press food-safe wrap onto the surface, and refrigerate until cold and firm, at least 1 hour.
3. Heat the oven to 200°C (180°C fan). Line a large baking sheet with parchment. In a saucepan, bring the water, milk, butter, sugar, and salt to a full boil. Remove from the heat, add the flour all at once, and stir until no dry flour remains.
4. Return the pan to medium heat and stir for 1–2 minutes, until the dough forms a ball and leaves a thin film on the pan. Transfer to a bowl and stir for a few minutes to release steam. Add the beaten egg gradually, mixing well after each addition; stop when the dough is glossy and falls from a spatula in a thick V. You may not need every gram of egg.
5. Spoon or pipe 12 rounded mounds, about 5 cm across, onto the prepared sheet, leaving room to expand. Smooth any sharp peaks with a damp fingertip. Bake for 15 minutes, then lower the oven to 175°C (155°C fan) without opening the door and bake another 18–22 minutes, until puffed, deep golden, and crisp. Turn off the oven, prick each puff once at the base with a skewer, and leave the door ajar for 10 minutes to dry.
6. Cool the shells completely on a rack. Whisk the chilled pastry cream until smooth, transfer it to a piping bag fitted with a small round tip, and pipe into each puff through the base until it feels heavier. Avoid overfilling.
7. For the glaze, put the chocolate in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, and let stand for 2 minutes. Stir until smooth, then let it cool until thick but still pourable. Dip or spoon glaze over each puff top and leave on the rack until set, about 20 minutes.

Kitchen notes

AI-assisted recipe in development; it has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Store covered in the refrigerator for up to 2 days; the shells soften after filling. Let stand at room temperature for 10 minutes before serving. Contains wheat, milk, and eggs; chocolate may contain soy. Use separate equipment and check ingredient labels for allergy needs.

Recipe in development · not kitchen-tested.