1.5tbspvanilla bean paste / extract / 1 vanilla bean pod
5large egg yolks
6ozsemi sweet chocolate
Generous pinch of salt
1tbspagave / corn syrupoptional
Preheat oven to 420°F.
Prepare choux pastry dough according to the recipe here. When the choux pastry dough is ready, place it in a pastry bag that has a large round tip (or simply cut the tip off of the pastry bag).
Prepare a baking tray with parchment paper and mist the surface with water (either using a mister or lightly sprinkle water with your hands - this is an optional step).
Pipe 1 - 1 ½ inch round choux pastry mounds on to the baking sheet, with at least 1 inch space between each. (When piping choux pastry, keep the tip slightly embedded just under the surface of the piped choux pastry. This is to ensure the piped shape is as smooth as possible). Then gently flatten the pointy tip with a damp finger.
Transfer the piped choux pastry to the oven, and immediately lower the heat to 375°F. Bake in preheated oven for 30 - 40 minutes in the center of the oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door at least until you have reached the 25 minute mark.
Remove from the oven, and prick each shell with a toothpick and let them cool down completely.