Profiteroles with Vanilla Cream Filling

Put some of the milk in a saucepan. Split the vanilla pod, scrape out the vanilla pulp and add both to the milk. Mix the rest of the milk with the corn starch, egg yolk and sugar well, add to the saucepan, mix everything again and heat while stirring until it thickens to a cream. Take off the heat, remove the vanilla pod, put a cling film directly on the cream so that no skin forms and let it cool down.

Bring the water with the butter and salt to the boil, then reduce the temperature a little and add the flour and stir well. Stir until a lump forms and a light-colored topping appears on the bottom of the pot. Then the dough should be good enough and can be put in a mixing bowl, where it should cool for about 5 minutes before stirring in the first egg. Gradually stir in the eggs well one by one. You have to see how the batter is after the 3rd egg and whether it is still necessary to add a fourth egg. The dough should be pliable, shiny, and tough to rappel off the spoon.

Preheat the oven to 190 ° C hot air (210 ° C O-bottom heat).

Pour the dough into a piping bag with a large perforated nozzle. Spray small heaps onto a baking sheet lined with baking paper, approx. 3-4 cm apart. With a finger moistened with water, lightly press the choux pastry tips and moisten the surface.

Place in the oven at 190 ° C for 10 minutes, then reduce the temperature to 170 ° C for another 15 minutes. When it has turned a nice color, remove it and let it cool down.

Put the cooled cream in a piping bag with a pointed nozzle. Insert and fill on the back of the profiterole.

Melt the cream and chopped chocolate over a double boiler or in the microwave. Mix well until it is nice and smooth.

Dip the top of the profiteroles briefly into the ganache, or let them run over with a spoon, depending on your taste and place on baking paper. Then they are ready to be served.

Bon appetit !!! Bom Apetite !!!