Ingredients:

  • 1 cup water
  • 1/2 cup unsalted butter, cubed
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, softened
  • 4 oz dark chocolate (60% cocoa), finely chopped
  • 1/2 cup heavy cream
  • 1 tsp instant espresso powder
  • 1 tbsp unsalted butter, room temperature

Instructions:

  1. Combine water, butter, sugar, and salt in a saucepan over medium-high heat. Bring to a rolling boil.
  2. Add flour all at once. Stir vigorously with a wooden spoon until a dough ball forms and a thin film coats the bottom of the pan (approx. 2 minutes).
  3. Remove from heat. Beat in eggs one at a time, ensuring each is fully absorbed before adding the next, until dough is glossy and forms a 'V' shape when lifted.
  4. Pipe 4-inch logs onto a baking sheet. Bake at 425°F (218°C) for 10 minutes, then lower to 375°F (190°C) for another 15-20 minutes until golden brown.
  5. Immediately poke a small hole in the end of each shell to let steam escape; let cool.
  6. Heat milk and espresso powder in a saucepan until simmering.
  7. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
  8. Slowly whisk the simmering milk into the egg mixture to temper, then return the mixture to the saucepan.
  9. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla extract. Cover and chill for 2 hours.
  10. Heat heavy cream and instant espresso powder until simmering. Pour over chopped dark chocolate.
  11. Let sit for 1 minute, then stir in room temperature butter until a glossy, smooth glaze forms.
  12. Pipe the chilled pastry cream into the shells and dip the tops into the mocha glaze.