Chocolate beignets

For the Beignets:

• 1/2 cup water (100 ml)
• 3 + 1/2 tablespoons butter (50 g)
• Pinch of salt
• 1/2 cup all-purpose flour (75 g)
• 2 eggs

For the Pastry Cream:

• 2 cups milk (500 ml)
• 1/2 cup sugar (100 g)
• 2 eggs
• 1/3 cup all-purpose flour (50 g)
• 1 vanilla bean (or 1 teaspoon vanilla extract)

For the Chocolate Cream:

• 7 oz dark chocolate, chopped (200 g)
• 3/4 cup heavy cream (200 ml)

For the Beignets:

• In a saucepan, bring the water, butter, and salt to a boil.
• Add the flour all at once, stirring vigorously until the mixture pulls away from the sides of the pan.
• Remove from heat and let the mixture cool for a few minutes.
• Incorporate the eggs one at a time, mixing well after each addition until the dough is smooth.
• Using a piping bag, shape the beignets onto a baking sheet lined with parchment paper.
• Bake in a preheated oven at 350°F (180°C) for about 25-30 minutes, until the beignets are puffed and golden.

For the Pastry Cream:

• In a saucepan, heat the milk with the vanilla bean (or extract) until just below boiling.
• In a bowl, whisk the eggs with the sugar until pale and fluffy.
• Add the flour to the egg mixture and mix until well incorporated.
• Gradually pour the hot milk into the egg mixture, stirring constantly to prevent curdling.
• Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened.
• Let the pastry cream cool completely before using.

For the Chocolate Cream:

• In a saucepan, heat the heavy cream until just below boiling.
• Remove from heat and add the chopped dark chocolate.
• Stir until the mixture is smooth and glossy.
• Let the chocolate cream cool slightly before using for filling or garnish.