Ingredients
Scale
Filling:
- 1 cup Sugar
- 3/4 cup Flour
- 3/4 tsp Salt
- 3 cup Milk
- 3 egg Yolks
- 2 tsp Vanilla
- 2 tbsp Butter
- 1/2 cup Heavy Cream
Pastry Shells:
- 1/2 cup Butter
- 1 cup Water
- 1/4 tsp Salt
- 1 cup Flour
- 4 Eggs
- Topping:
- 1 cup Semisweet Chocolate Chips
- 1 tsp Shortening
Instructions
- Beat egg yolks and set aside.
- Whisk together sugar, flour and salt in a saucepan.
- Slowly add milk while whisking. Then add egg yolks while whisking.
- Bring to a boil over medium heat while whisking constantly.
- Cook until mixture reached the consistency of pudding.
- Remove from heat and add vanilla and butter to pan, whicking until butter is melted and mixture is well blended.
- Allow to cool completely.
- Whip heavy cream until soft peaks form.
- Fold whipped cream into custard mixxture. and refrigerate until ready to use.
- Preheat oven to 400.
- Line a baking sheet with parchment paper. Set aside.
- Combine butter, water and salt in a medium pan and bring to a boil.
- Add flour to the pan and stir until it forms a ball.
- Remove from heat and allow to cool for 5 minutes.
- Transfer to mixing bowl and beat in the eggs, one at a time.
- Transfer pastry dough to piping bag.
- Pipe elongated strips of dough onto prepared sheet.
- Bake for 40 minutes or until golden.
- Remove from the oven and allow to cool completely.
- Transfer pastry cream to a piping bag.
- Cut pastries halfway through the center with a knife and pipe in the cream.
- Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.
- Place in a shallow flat dish.
