Chocolate Glazed Cream Puffs (Classic Choux Pastry)

1. Preparing the Cream

1. Heat the milk with the vanilla bean until it begins to steam, allowing the vanilla to infuse fully.
2. In a bowl, whisk the egg yolks with the sugar until the mixture lightens slightly in color, then add the cornstarch and whisk until smooth.
3. Gradually pour the hot milk over the egg mixture while whisking continuously, then return everything to the saucepan.
4. Cook over medium heat, stirring constantly, until the cream thickens into a smooth pastry cream.
5. Transfer to a bowl, cover directly with plastic wrap, and refrigerate until completely cold.

2. Preparing the Choux Pastry

1. Preheat the oven to 180°C.
2. In a saucepan, bring the water, milk, butter, and salt to a full boil.
3. Remove from the heat and add the flour all at once, stirring vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
4. Allow the dough to cool slightly, then add the eggs one at a time, mixing thoroughly between each addition until fully incorporated.

3. Baking the Choux

1. Transfer the dough to a piping bag fitted with a plain tip.
2. Pipe small, evenly sized mounds onto a baking sheet lined with parchment paper.
3. Bake for 25 minutes without opening the oven door, allowing the choux to puff and dry properly.
4. Remove from the oven and let cool completely on a wire rack.

4. Filling the Cream Puffs