Making the Dough:

• Place the 2 sticks of butter in the freezer. (If you would rather not grate the butter, you can make 2 butter slabs instead. Working with one stick at a time, cut into thirds (or quarters) lengthwise, lay the slices next to each other, cover with parchment paper, then roll out into a rectangle (about 8×12 maybe?). Repeat with the 2nd stick. Place in the refrigerator until time to use.)
• In a large bowl, stir together the warm water, 1 Tbsp sugar, and yeast.
• Add 2 cups flour, 1 Tbsp melted butter, and 1 tsp salt to the yeast mixture. Stir until a very wet, sticky dough forms.
• Dust the counter with the remaining 1/2 cup flour and turn the dough onto the floured surface. Knead, folding in the excess flour as needed, until the dough is soft, slightly sticky, and elastic.
• Place in a greased bowl, cover, and allow to rise until doubled – about 1 1/2 hours.

Forming the Dough: You will end up folding into thirds 4 times.

• Make the sugar blend by combining the sugar and most of the sea salt in a bowl. Taste and add the remaining salt if desired.
• Grease a muffin tin then sprinkle some of the sugar blend into each cup. Shake to thoroughly coat then turn the tin over and shake out the excess.
• On the floured surface, press the risen dough into a rough rectangle then roll out until 1/8-1/4" thick. Grate 1 stick of butter over the dough, leaving a 1-inch border. Pat down and flatten the butter.

  Fold the rectangle widthwise into thirds (1st time). Press gently to square out the edges then place on a baking sheet. Cover with Saran wrap and refrigerate for 30 minutes.
• Roll the dough into a large rectangle again. Grate the 2nd stick of butter over the surface. Pat down and flatten the butter. Fold the dough into thirds (2nd time), roll back out into a rectangle, then fold in thirds again (3rd time). Roll out again and fold into thirds (4th time). Cover with Saran wrap and refrigerate for at least 1 hour.
• Preheat the over to 375°.
• Sprinkle a generous amount of the sugar blend onto the work surface. Place the dough onto the sugar and sprinkle more of the sugar blend on top. Roll into a large rectangle about 1/8-1/4" thick, turning and topping with more sugar between rolls.
• Trim the edges to make a clean rectangle. Cut the dough into 12 equal squares. Sprinkle more sugar on top.
• Lightly pinch each pastry into a crown shape by bringing all 4 corners to the center. Place into the muffin cups.
• Sprinkle more of the sugar blend on top. Let rest for 10 minutes.
• Bake in the preheated oven until brown and puffed – 25-20 minutes.
• Transfer to a cooling rack while still hot. *Make sure you remove while they're still hot or they will become glued to the muffin tin.
• Allow to cool for at least 15 minutes before serving.

• Separate the egg whites and yolks. (You will not be needing the whites for this recipe.)
• Bring a double boiler half-full of water to a light simmer. (If you don't have a double boiler, you can fill a medium saucepan half-full of water and place a 2-cup glass measuring cup in the center of the pan.
• Melt the butter in the measuring cup.
• Remove the measuring cup from the saucepan and add the lemon juice to cool the butter somewhat.
• Whisking the egg yolks constantly (to prevent them from curdling), very slowly drizzle the butter/lemon mixture into the yolks.
• When the mixture is fully combined, pour it back into the measuring cup and return to the saucepan.
• Cook over medium/low heat (water bath should be at a low simmer) for a few minutes or so – until the sauce thickens. Stir frequently with a whisk.

• In a large bowl, beat the softened cream cheese, sugar, and vanilla until smooth.
• Once it is smooth, add the whipping cream and beat until thick enough.

• Preheat the oven to 325° and prepare some boiling water.
• In a large saucepan, combine the cream, egg yolks, sugar, and salt.
• Cook, stirring frequently, over medium heat until the mixture reaches 160° or is thick enough to coat the back of a metal spoon (takes about 20 minutes).
• Remove from heat and stir in the vanilla.
• Transfer to 8 6oz ramekins or custard cups.
• Place the cups in a baking pan; add 1" of boiling water to the pan to create a water bath.
• Bake, uncovered, for 25-30 minutes or until the centers are just set (mixture will jiggle).
• Remove the ramekins from the water bath and cool for 10 minutes.
• Cover and refrigerate for at least 4 hours.
• 1 hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 tsp of brown sugar.
• Broil 8" from the heat for 4-7 minutes or until the sugar is golden. (You could use a kitchen torch too, but broiling is easier.)

• Preheat the oven to 425°.
• In a heavy-bottomed, medium saucepan, bring the water and butter to a rolling boil.
• Turn the heat to low then dump in the flour.
• Stir vigorously until the mixture leaves the bottom of the pan (about 1 minute).
• Remove from heat and beat the eggs thoroughly, one at a time.
• Beat until smooth and velvety.

For 1 1/2" Puffs:

• Spoon into a pastry bag and pipe puffs – about 1 1/2" wide and 1/2" tall. Space them about 1" apart. If they have peaks, wet your fingers with water and smooth out the tops.
• Bake for 10 minutes at 425° then low the temperature to 325 and bake for 20-22 minutes longer or until golden brown on top & dry. *Do NOT open the oven door! Or they will deflate.*
• Remove from oven and cool on a rack.

For 2" Puffs:

• Spoon into a pastry bag and pipe puffs – about 2" wide and 1/2" tall. Space them about 1" apart. If they have peaks, wet your fingers with water and smooth out the tops.
• Bake for 10 minutes at 425° then low the temperature to 325 and bake for 23-25 minutes longer or until golden brown on top & dry. *Do NOT open the oven door! Or they will deflate.*
• Remove from oven and cool on a rack.

For 3" Puffs:

• Spoon into a pastry bag and pipe puffs – about 3" wide and 3/4" tall. Space them about 1 1/2" apart. If they have peaks, wet your fingers with water and smooth out the tops.
• Bake for 10 minutes at 425° then low the temperature to 325 and bake for 24-28 minutes longer or until golden brown on top & dry. *Do NOT open the oven door! Or they will deflate.*
• Remove from oven and cool on a rack.

To Serve:

• Cut open puffs, scoop out any excess filling, then fill with French custard, set the top back on, and drizzle with chocolate sauce.