Filling:
• Whole Milk | --- | 2 cups
• Vanilla Bean, split lengthwise (or 1 TBS vanilla paste and 1 TBS vanilla extract) | --- | 1/2
• Egg Yolks | --- | 6
• Sugar | --- | 2/3 cup
• Cornstarch | --- | 1/4 cup
• Cold Unsalted Butter | --- | 1 TBS

Pastry:
• Water | --- | 1 cup
• Unsalted Butter (1 stick) | --- | 8 TBS
• Salt | --- | 1/2 tsp
• Sugar | --- | 1 1/2 tsps
• All-Purpose Flour | --- | 1 cup
• Eggs, plus 1 extra if needed | --- | 3 (I used four)

Egg Wash:
• Egg | --- | 1
• Water | --- | 1 1/2 tsp

Chocolate Glaze:
• Heavy Cream | --- | 1/2 cup
• Semi-Sweet Chocolate, coarsely chopped | --- | 1/2 cup

White Chocolate Glaze:
• Heavy Cream | --- | 1/2 cup
• White Chocolate, coarsely chopped | --- | 1/2 cup

**For the Filling:**
1. In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
2. Immediately turn off the heat and set aside to infuse for 15 minutes.
3. In a bowl, whisk the egg yolks and sugar until light and fluffy.
4. Add the cornstarch and whisk vigorously until no lumps remain.
5. Whisk in 1/3 cup of the hot milk mixture until incorporated.
6. Whisk in the remaining hot milk mixture, reserving the saucepan.
7. Pour the mixture through a strainer back into the saucepan.
8. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
9. Remove from the heat and stir in the butter. Let cool slightly.
10. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

**For the Ganache:**
1. Combine the chocolate and cream in a bowl and microwave for a few 30 second bursts.
2. Cover and let stand for 5 minutes then whisk until smooth.

**For the Pastry:**
1. Preheat the oven to 425 degrees.
2. Line a sheet pan with parchment paper.
3. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
4. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
5. Return to the heat and cook, stirring about 30 seconds.
6. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
7. With the mixer running at medium speed, add 3 eggs, 1 egg at a time.
8. Stop mixing after each addition to scrape down the sides of the bowl.
9. Mix until the dough is smooth and glossy and the eggs are completely incorporated.
10. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
11. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
12. Pipe the choux into circles and then brush with the egg wash.
13. Bake at 425F for 15 minutes then reduce heat to 375F for 20-25 min or until golden brown.
14. Fill the cooled donuts with pastry cream, you might want to cut small holes in the bottom for easy piping.
15. Dip in chocolate ganache and decorate.