1 ¼ cups Whole Milk
½ cup Sugar
3 tablespoons All-Purpose Flour
3 Egg Yolks
1tsp Mexican Vanilla
1 tablespoon Butter
½ cup Water
½ cup Whole Milk
½ cup Butter, room temperature
2 teaspoons Sugar
½ teaspoon Salt
1 cup All-Purpose Flour
4 Eggs, whisked lightly
6-8 ounces semisweet or dark chocolate (depending how thick you want the glaze)
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1/2tsp Mexican vanilla
For the Custard:
Heat the milk in a small pot/saucepan until it just comes to a simmer.
In a large mixing bowl, whisk together the sugar and flour.
Add in the egg yolks to the mixing bowl and use an electric mixer to incorporate them into the dry ingredients until it forms a paste.
Then slowly drizzle all the milk into the bowl, mixing the entire time so that you properly homogenize everything together.
Pour this mixture back into the pot over medium heat and whisk constantly until it thickens up and the frothiness goes away. It will then start bubbling/boiling and just whisk for a few more seconds before removing the pan from the heat.
Add the vanilla to the pot.
Add the butter and whisk until it’s all melted and incorporated.
Cover the custard with plastic wrap, and make sure to make contact with the surface of the custard. Cool at room temperature for a few minutes before placing in the refrigerator to cool completely.
For the Dough:
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
In a large pot over medium-high heat, add the water, milk, butter, sugar, and salt.
Once it comes to a simmering boil, remove it from heat and quickly mix in the flour with a wooden spoon until fully incorporated.
Put the pot back over the heat for 2 minutes, mixing the entire time. This is important for removing excess steam.
Then remove the pot from the heat and mix for another 3 minutes to slightly cool and release more steam.
Little by little, add in the whisked eggs, stirring constantly BY HAND until everything is fully combined and the dough is stretchy and thick- do not use a mixer, this makes the mixture too runny, as I've found by trial and error.
Use two large spoons to make 1 tablespoon-full round dollops of dough on the baking sheet. Give about two inches of space between dollops.
Bake for 10 minutes and then change temp to 350°F until golden brown (approximately 20 more minutes).
Using a knife or wooden skewer, poke a small hole at the side of each dough ball once it’s come out of the oven to keep from deflating. This isn’t absolutely necessary but it’s good for setting your mind at ease.
Cool before filling with custard. Dip tops of filled cream puffs/eclairs into the chocolate mixture.