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2 cups of water
1 cup of butter, Plugra
2 cups of flour
Heat water and butter to a rolling boil in a sauce pan. Stir in flour vigorously till it forms a ball. Add eggs one at a time until smooth. Form ball with two spoons or pipe with pastry bag. Bake on sheet lined with parchment paper at 400 until puffed and golden brown.
8 oz. of semisweet chocolate chips
3⁄4 cups heavy cream
Melt chocolate in a double boiler until melted set aside to cool slightly. Meanwhile beat cream with a whisk attachment until soft peaks form. Fold in chocolate gently. Ready to pipe into puffs.
2 cups milk
1/2 cup sugar
3 tablespoons of cornstarch
Pinch of salt
4 egg yolks, lightly beaten
4 Tbs. unsalted butter
2 tsp. vanilla extract
1 1/2 c sugar
1/2 c light corn syrup
2/3 c water
Hear over medium heat until amber in color remove from heat and ready dip bottom of choux to adhere to tower.
White Chocolate Glaze
12oz white chocolate
2/3c heavy cream
Heat cream and pour over chocolate until smooth.
Bring the milk to a simmer in a saucepan. In a mixing bowl, stir together the sugar, cornstarch and salt. Add the hot milk to the sugar mixture slowly, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly 8 to 10 minutes. Whisk in the yolks then cook stirring, until slightly thicker about 2 minutes more. Remove the saucepan from the heat and stir in the butter.
Let cool to room temperature stirring occasionally. Add the vanilla and cover to refrigerate until chilled. Chocolate ganache topping: 16 oz of semisweet chocolate, 1 cup of butter 1 cup of heavy cream. Combine chocolate and butter in a bowl. Heat cream to a boil immediately, remove from heat and pour over chocolate until melted.
Dip the filled choux in chocolate and build tower.