Canelé Pâtisserie Chocolaterie

Step 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2. In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring to a boil over medium-high heat.

Step 3. Once boiling, remove from heat and stir in the flour all at once with a wooden spoon until a smooth dough forms. Return to medium heat and stir constantly for 1-2 minutes to cook out the raw flour moisture; the dough should pull away from the sides and form a ball.

Step 4. Transfer the dough to a bowl and let cool for 5 minutes. Add the eggs one at a time, beating vigorously after each addition until the dough is smooth, glossy, and hangs in a 'V' shape from the spoon.

Step 5. Using a pastry bag or two spoons, drop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, spaced 2 inches apart.

Step 6. Bake for 20-25 minutes until golden brown and puffed. Do not open the oven door during baking. Once done, poke a small hole in the side of each puff to release steam and return to the turned-off oven for 5 minutes to crisp.

Step 7. For the filling: Whip 1.25 cups of heavy cream with powdered sugar and vanilla until stiff peaks form.

Step 8. For the ganache: Heat the remaining heavy cream until simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then whisk until smooth.

Step 9. Assembly: Cut the cooled puffs in half horizontally. Pipe or spoon the Chantilly cream into the bottom halves and replace the tops. Drizzle generously with warm chocolate ganache just before serving.