Chocolate Carolines

Preparation

Baking Directions:

Center a rack in the oven and preheat the oven to 375 degrees.

  Line a baking sheet with parchment paper.

Put the water, milk, butter, sugar, and salt into a medium saucepan and bring to a rolling boil, while stirring frequently with a wooden spoon.

  While stirring very fast and without stop, add the flour all at once and mix until the flour is incorporated.

  Continue to cook, while continuously stirring, until a smooth mass forms and the bottom of the pan is coated with a thin film, about 1 minute.

  Transfer the dough to a bowl.

  While still the dough is still hot, add 5 eggs, one at a time, beating well after each addition.

Spoon the dough into a pastry bag fitted with a 1/2-inch round tip.

  Pipe 2-inch balls in staggered rows on the prepared baking sheet.

  Lightly beat together the remaining egg with a pinch of salt.

  Using a pastry brush, gently brush the choux balls with the egg wash, making sure the egg wash does not drip down the sides of the choux.

  Bake 25 to 30 minutes, until golden brown.

  The pâte à choux should be firm enough so that they do not collapse after baking and sound hollow when tapped.

  Transfer the choux to a wire rack and let cool.

  (The pâte à choux can be prepared a week ahead and stored in an airtight container in the freezer.)

Line a deep rimmed plate with plastic wrap, leaving ample overhang.

Pour the milk into a medium saucepan.

  Stir in 1/4 cup of the sugar, add the vanilla bean seeds and pod, and bring to the boil.

  While the milk is coming to the boil, vigorously whisk the yolk and the remaining 1/4 cup sugar together in a bowl until the mixture turns pale, then whisk in the cornstarch.

Whisking without stop, very gradually add half the hot milk to the egg mixture.

  Pour the mixture into the saucepan and, still whisking, cook over medium heat until the pastry cream thickens and starts to boil.

  Allow the pastry cream to boil for 30 seconds.

  Remove the pan from the heat.

  Add the chocolate and stir until melted.

  Scrape the pastry cream onto the plastic-lined plate.

  Cover the cream with the overhanging plastic wrap (or another sheet of wrap).

  Press the plastic against the surface of the pastry cream and refrigerate until cold.

  Remove the vanilla bean pod.

  (The pastry cream can be made up to 2 days in advance.)

Bring the sugar, corn syrup and 1/4 cup water to the boil in a heavy, medium saucepan.

  Stir until the sugar dissolves, washing down any sugar crystals from the sides of the pan with a wet brush.

  Bring the syrup to a boil — don’t stir — and cook until golden brown.

  Add the chocolate and stir until combined.

  Keep warm.

To assemble the profiteroles: Line a baking sheet with parchment paper.

  Fill a pastry bag fitted with a 1/4-inch round tip with the chocolate pastry cream.

  Using the tip of a paring knife, cut a small hole in the bottom of each choux and fill with the chocolate cream.

  Dip the tops of the filled profiteroles into the warm caramel and place onto the prepared baking sheet.

  Let cool and serve immediately.