Instructions

Make the pastry cream:

1. Place the heavy whipping cream, 2 tbsp of the sugar and the salt in a medium saucepan. Place over medium-low heat.
2. When you begin to see steam rising from the saucepan, begin vigorously whisking the egg yolks with the remaining 2 tbsp of sugar and the cornstarch until the mixture turns light yellow in color.
3. When you see bubbles begin to form around the edges of the saucepan, temper the hot cream with the egg yolks: *very* slowly begin pouring the hot cream over the egg yolks, whisking constantly. Once you've poured about a third of the cream over the yolks, pour the yolk mixture back into the saucepan. Set over medium heat and cook, stirring constantly with a silicone whisk or wooden spoon until thickened (about a minute).
4. Pour the pastry cream through a fine-mesh strainer into a storage container. Whisk in the butter, vanilla and strawberry puree (and the food color, if using). Whisk until fully combined. Place a sheet of plastic wrap directly on the surface and chill overnight.

Make the pastry shells:

1. Place the water, butter and salt in a medium saucepan over high heat until the butter melts and the mixture comes to a full rolling boil.
2. Remove the saucepan from the heat and add the flour all at once. Stir with a spoon or spatula until all of the water is absorbed. Return the saucepan to the burner over medium heat, stirring for about a minute or two. When touched, the mixture should feel greasy but not wet. The mixture may leave a film on the bottom of the saucepan.
3. Transfer the mixture to the bowl of a stand mixer and let cool for 5 to 10 minutes. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
4. Begin adding the egg yolks, one at a time, beating until fully incorporated before adding the next. Scrape down the bowl between each addition. The mixture may look curdled, but by the time the last yolk is added, the mixture will come together.
5. Use a muffin scoop to portion the dough, spacing each ball 3 inches apart. Bake for 10 minutes, or until fully puffed. Reduce the oven temperature to 350 degrees, and bake another 20 minutes, until golden brown on the top. Remove from the oven and place on a wire cooling rack. Puffs may deflate somewhat but still keep their shape.

Assemble the cream puffs:

1. Transfer the pastry cream to a pastry bag fitted with a medium plain or star tip. Poke the tip into the bottom of each puff, and fill with some of the pastry cream.
2. Make the ganache: place the chopped chocolate in a clean, dry heatproof bowl. Scald the heavy cream over medium-low heat. Pour the hot cream over the chocolate and let sit one minute, then whisk until uniform in texture.
3. You can dip the tops of each cream puff in the ganache, or transfer the ganache to a glass measuring cup and pour over the cream puffs.
4. Refrigerate the cream puffs until ready to serve.