Profiteroles with Crème Patissière

• Scrape out the vanilla pod pulp and add to the milk together with the peel, bring to the boil, remove from the stove and draw for about 15 minutes and let cool down lukewarm. In a bowl, stir together the sugar, egg yolk, flour and starch vigorously.
• Fish the vanilla pod out of the lukewarm milk and pour it into the egg mixture in a small stream, stirring constantly. When everything is well mixed, pour the mixture back into the saucepan and bring to the boil over medium heat, stirring constantly, until it thickens. Then simmer gently for about 1 minute, remove from the stove and stir in the butter.
• Spread a large piece of cling film on a work surface, put the cream on it and spread it flat. Then fold the protruding film over the cream and place it and the worktop in the refrigerator to cool. That way, it's very quick.

Cream puff:

• Bring the butter, water and salt to a boil in a saucepan. Stir in the flour with a whisk. Then turn the heat down a little and continue working with a wooden spoon, stirring the dough vigorously and kneading it gently until it forms a smooth lump and a whitish coating has deposited on the bottom of the pot. Then take the pot off the stove and let it cool down for about 5 minutes.
• Then use the hand mixer to stir in the egg and yolk one after the other. Each egg (even if you are preparing larger portions of batter) must be completely stirred in before the next is added. In the end, it must be a tough but sprayable dough.
• Preheat the oven to 200 °. Line the tray with baking paper. Fill the dough into piping bags with an approx. 1 cm round opening and place sweet cherry-sized swabs on the tray about 3 cm apart. Put the tray in the middle of the oven and bake for 15-20 minutes until golden. They should have risen to double their size. Then place on a grid to cool down, including the baking paper.

Completion:

• Take the pastry cream, cooled to approx. 10 °, out of the refrigerator, put it in a bowl and whisk again vigorously with the whisk of the hand mixer until it has a nice creamy consistency.
• Cut the profiteroles horizontally in the middle, but do not cut through them, open them, fill them with 1 teaspoon cream and close them. When all parts are filled, mix the icing sugar, cocoa and water into a very tough icing. That means, not all at once, but always stir in a tablespoon and test the consistency.
• Put a well-heaped teaspoon of glaze on each small cream puff and let it run down slowly ........... and if you can wait that long ............... ..... let the pouring dry ....... ;-))) These mini particles are gone faster than produced and a delicious, small "Gut'sl" with a cup of coffee or tea ..... because Profiterole means "small present" in French.

Annotation:

• The above number of people refers to 24 pieces. However, this also depends somewhat on the size of the particles. But if you want to double the amount of dough, you have to use 3 whole eggs (!). All other ingredients, however, as normal x 2.