Best Profiteroles (cream Puffs) Made from Italian Recipe

For the cream puffs (approx. 40): - Bring water, butter and salt to the boil. Take the pan off the stove and add the flour all at once and stir vigorously until the dough loosens from the pan. Let cool down. - Work in the eggs one by one with a wooden spoon until the batter is very soft and smooth. - Pour the mixture into the piping bag and place small heaps on a baking sheet lined with baking paper. - Bake at 200 ° (top-bottom heat) for 15 minutes, switch down to 180 ° and bake for another 10 minutes until the cream puffs are golden brown. Vanilla cream: - Scrape out the vanilla pod - Heat the milk with the vanilla pulp, the scraped out vanilla pod and the 2 packets of bourbon vanilla sugar. - Mix the egg yolks with the sugar in another saucepan (do not heat). Add the sifted flour and the still warm milk (without the scraped out vanilla pod), mix everything. Put on the stove. First stir with the whisk, then with the wooden spoon and bring to the boil until the cream becomes thick. - Put in the piping bag and fill the cream puffs with the cream. Chocolate sauce: - Grate the chocolate. - Heat the cream in a saucepan and add the chocolate. Stir until the chocolate has completely dissolved. Let cool a little. Then completely immerse the Winbag one at a time in the sauce (with the help of 2 forks) and serve as desired. (I built a tower;) Have fun baking and trying!