+ To prepare the Chou pastry
° 250 ml (1 cup + 2 teaspoons) water
° 70 grams (5 tablespoons) butter
° 150g all-purpose flour
° 4 eggs
° 1/8 teaspoon salt
+ To prepare the pastry cream
° 350ml (1 1/2 cup) cold milk
° 30g cornstarch (3 3/4 tablespoons)
° 100 grams of sugar
° 75 grams (1/3 cup) butter at room temperature
° 200ml (3/4 cup + 2 tablespoons) heavy, cold whipping cream
° 1 teaspoon vanilla
+ To glaze the chocolate
° 150g (3/4 cups (depends on the size of the chocolate chips you use. ° 1 cup for regular size)) chocolate chips
° 125g (12 cups plus 2 teaspoons) heavy cream
Preparing the chow mixture:
Preheat oven to 400 degrees F and putting 2 sheets parchment paper.
In a medium non-stick bowl, mixing water with salt also bring to a boil.
Adding butter also adduce to a boil again.
Add flour and beat vigorously until the lumps are gone and the mixture thickens, about a minute.
Remove the pot from the stove and let the mixture cool for 5 minutes.
Whisk the first egg and mix with a wooden spoon until the egg is completely blended into the batter without white clumps. Keep whisking the remaining eggs, one at a time
Using a pastry bag fitted with a large plain header (I use Wilton # 1A), place lengths of piping spread dough (about ¾ - 1 inch long and 4 inch long) on a lined baking sheet, leaving a 1 inch space between them.
Bake for 15 minutes.
Without open oven door, minimize temperature to 340 ° F and baking about other 15-20 min . Taking it out of oven also let it cooled down on a wire rack.
Preparing pastry cream:
In a small bowl, dissolve the cornstarch in 3-4 tablespoons of milk.
Add the remaining milk to a small saucepan and bring to a boil. Adding 50 grams (1/4 cup) sugar also stirring until sugar meleted .
When the milk starts to boil, add melted cornstarch and beat until the lumps are gone. Remove from heat and cool until slightly warm or completely cold.
In a large bowl, whisk the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract until the mixture turns almost white.
Combine the whipped butter with the mixture of milk and cornstarch. Mix well and set aside.
In a large bowl and using an electric mixer, beat heavy whipping cream until smooth peaks form. Add whipped cream to butter and milk cream.
Using the tip of a small knife, cut 3 small X marks along the top of each pastry. Using a small tip (I used Wilton Tip # 32), place the pastry cream into the crust through each hole.
To glaze the chocolate:
In a medium saucepan, melt the chocolate chips and heavy whipping cream over a saucepan of about 2.5 cm of boiling water. Whisk until mixture is smooth and smooth. Alternatively, you can heat chocolate and cream in the microwave for about 30 seconds and blend until smooth.
Remove from heat and cool down for a few minutes.
Dip the top of each wreath in chocolate glaze and set aside to allow the glaze to set.