Ingredients

Instructions

1. Make the pastry cream: Add the milk and about half of the sugar (38g) to a medium saucepot. Split the vanilla bean half down the center to expose the inside. Scrape out the seeds and add the seeds along with the pod to the pot of milk. Heat over medium-low heat. Meanwhile, in a medium bowl, whisk together the sugar, cornstarch, flour, and salt. Then add the egg yolks and whisk thoroughly until no lumps remain. Once the milk comes to a gentle boil, remove from the heat and remove the pod. Slowly pour the milk into the egg mixture, whisking continuously. Return the mixture to the saucepot and cook over medium-low heat, whisking continuously until the mix thickens. Once it comes to a gentle boil, continue whisking for 1 more minute. Be careful not to overheat, as it can cause the mixture to curdle. Remove from the heat, pour the custard into the dish, cover with plastic, and refrigerate until cool.
2. Make the ganache: Place the chopped chocolate into a small bowl. In a small saucepot, heat the cream over low heat. Once it has just begun to simmer, pour the cream over the chocolate. Allow the mixture to sit for about a minute to melt the chocolate. Whisk until completely smooth and fully incorporated.
3. Fill the cruffins: Using a small pairing knife, make a small hole in the top of each cruffin. Fit a piping bag with a long piping nozzle and fill with the pastry cream. Pipe the filling into the top of each cruffin. (You may have some pastry cream leftover.)
4. Dip the cruffins: Once all the cruffins are filled, dip the tops in the ganache.