First you need to make the Pastry Cream because this needs to chill.
In your mixing bowl beat on high speed until thick and pale yellow (about 2 minutes):
2 Tablespoons all-purpose flour
2 Tablespoons cornstarch
4 large egg yolks
While your eggs etc. are getting a good whipping combine in a medium saucepan and bring to a simmer (you’ll be adding the egg mixture into this pan so make sure it’s big enough):
1 vanilla bean ( I skip the v. bean)
Gradually pour one-third of the hot milk into the egg mixture, stirring to combine. Scrape the egg mixture back into the saucepan and cook until custard is thick. Stir constantly!! Cook until for 45-60 seconds after the mixture is thick and bubbly. Remove from heat. Add in:
1 teaspoon vanilla (can add a little more if you like vanilla!)
stir the pastry cream for a few minutes to cool it down a bit. Once it isn’t piping hot anymore, lay a piece of saran wrap over the top to prevent that nasty skin from forming. Chill.
Okay, now you need to work on the Choux Paste
Put into a medium sized saucepan:
1/2 cup water
8 tablespoons butter , cut into 8 pieces
1 Tablespoon sugar
3/4 teaspoon salt
Bring this mixture to a full boil, stir frequently. As soon as the butter is melted, pour in:
1 1/2 cups flour
Stir vigorously until the flour is completely incorporated. Keep stirring for another 30 - 45 seconds until the dough forms a ball and the bottom of your pan has a light crust. Remove from the pan and place in your mixing bowl.
Immediately add in, one at a time, 5 eggs . Mix on low speed until incorporated and then add the next one. When you are finished you should have a shiny, smooth dough.
Place this dough in a pastry bag with a 1/2 inch tip - or if you don’t have one - use a ziploc bag that you cut the corner off to make a half inch hole. Shape your dough into puffs on an ungreased baking sheet.
Bake for 15 minutes at 400 degrees. Reduce your oven temperature to 350 degrees and bake for 10-20 minutes more - the puffs should be golden and very firm to the touch.
Remove and cool on a cooling rack.
Now the chocolate sauce. This sauce absolutely makes the Cream Puffs.
In a double broiler (or a metal bowl atop a pan with a couple inches of boiling water in it) combine:
Remove from the heat once this is melted and smooth. Stir in:
6 Tablespoons unsalted butter (Don’t use the salted kind. Blech!)
1/4 cup powdered sugar - or until it’s sweet enough for you
Continue to stir until perfectly smooth.
Okay… the putting together of your Cream Puffs.If you don't have a pastry bag, then cut puffs in half, fill with cream, and then put the puff back together. If you had a pastry bag you could pipe the cream into the puff.
Once you’ve filled the puffs and placed them on your serving platter, drizzle the chocolate sauce over the top. Absolute deliciousness!
original recipe on Andrea's site with awesome pics:http://www.sgtandmrshub.com/2008/07/tuesday-recipe-cream-puffs/