How to Make Cream Puffs With Choux Pastry Gelson's

Ingredients

• Choux Pastry:
• 1 cup water
• 8 Tbsp unsalted butter, rough chopped
• ½ tsp kosher salt
• ¾ cup bread flour
• 4 Gelson’s large eggs
• Cream Puffs:
• For the diplomat cream filling:
• ½ cup plus ½ Tbsp granulated sugar, divided
• 2 cups whole milk
• 3 egg yolks
• 2 whole Gelson’s large eggs
• 2 ½ Tbsp cornstarch
• 2 Tbsp unsalted butter
• 1 Tbsp vanilla bean paste
• 1 cup heavy whipping cream
• For the cream puffs:
• 2 dozen baked cream puffs
• 5 oz tempered chocolate