For Ganache:
4 oz semi-sweet baking chocolate
1/2 cup heavy whipping cream
Directions:
Custard:
Whisk together egg yolks, salt, and sugar until frothy. Add flour, whisk, and set aside.
Heat milk, cream, butter, and vanilla bean until simmering. Remove from heat, extract vanilla seeds, and whisk back into the mixture.
Gradually whisk in the milk mixture into the egg yolk mixture. Return to pot and simmer until thickened. Cool to room temperature, then refrigerate 4 hours or overnight.
Choux Pastry:
Continue reading on the next page
LIRE LA SUITE..