• Preheat the oven to 400°F; prepare your cupcake pan - you can either use baking cups or spray the pan with cooking spray. I chose not to use baking cups because I wanted to see everything and I wanted to be able to utilize the natural holes that occur in baking to fill the pastry with the cream.

For the Choux Dough:

• In a saucepan on medium heat, heat the water until boiling. Drop the butter in and allow to boil until the butter is melted. Add the flour, stirring constantly until the mixture is smooth. Continue cooking over low heat, until you have a nice dough and you notice its leaving the sides of the pan easily.
• Immediately remove from the stove and put into your stand mixer (or a large bowl with an electric mixer). Add the two whole eggs, one at a time, beating in between each addition. Drop the egg white and the vanilla in together and mix well.
• Using a large kitchen spoon, drop the mixture into the muffin pan. This dough has enough to make 12 cupcakes, try to keep the amount even across the board.
• Bake for 15-20 minutes or until they are puffed and a beautiful golden color.
• Remove from oven and immediately, BUT CAREFULLY, remove them to a wire rack to cool. As they are cooling, begin working on the pastry cream.

For the Pastry Cream (crème patisserie):

• In a pan on the stove over low heat, warm the milk until it begins to steam. While it's heating, take another bowl and whisk the egg yolks, sugar, flour and cornstarch until it is very smooth. Once the milk is steaming, add the vanilla extract in and stir. Now add the egg/flour mixture a little at a time, mixing well, stirring constantly. Allow the custard to continue cooking for 1-2 minutes never stop stirring. It's done when the custard is very thick. It will seem very loose at first, but keep stirring and heating and I promise you'll wind up with a thick custard like cream at the end.
• Remove from the heat, pour into your bowl and refrigerate for about a half hour to allow it to cool.
• When it is finally cool, use a pastry bag to pipe the cream into the center of each cupcake using any natural holes that developed in the pastry while cooking, otherwise insert nozzle in the top and push down and fill that way.

For the Chocolate Ganache:

• Place the cream in a saucepan and allow to scald. Turn the heat down and stir in half the chocolate. Stir constantly, once that's melted add the rest and continue stirring until the chocolate is smooth and melted.
• Remove from heat and pour into a bowl. Allow the chocolate to cool to room temperature before glazing the top of the cupcakes, otherwise you will have quite the liquidy mess on your hands.
• Enjoy!