Stuffed Profiterols on Berry Dish

Choux

1. Put the milk with 60ml water, butter and salt in a saucepan and bring to the boil. Add the flour all at once and stir the mixture with a wooden spoon until a lump forms and a white layer settles on the bottom of the pot. Pour the batter into a bowl and stir in the eggs one by one. Preheat the oven to 200 ° C (convection 180 ° C).
2. Grease two baking sheets with butter and dust with flour. Pour the dough into a piping bag with a perforated nozzle (1 cm diameter) and squirt walnut-sized heaps onto the trays at a distance of one centimeter. Bake the profiteroles in the oven on the second rack from the bottom, one after the other, for 20 to 30 minutes until golden brown. Take out, prick a little on the side so that the hot air can escape and let cool down on a wire rack.
3. For the cream, cut the vanilla pod in half lengthways and scrape out the pulp with a knife. Put the egg yolks, sugar, cornstarch and 150ml milk in a bowl and stir until smooth with a whisk. Put the rest of the milk with the vanilla pulp and the pod in a saucepan and bring to the boil. Remove the vanilla pod, pour in the starch mixture while stirring and bring to the boil. Pour the cream into a bowl and place a sheet of cling film directly on it so that no skin forms. Now let it cool down.
4. Sort the berries, wash them carefully and drain them on kitchen paper. Put about a third of it aside. Puree the remaining berries with a hand blender and add powdered sugar to taste.
5. Stir the vanilla cream until smooth, fill it into a piping bag with a small perforated nozzle and inject through the pierced air hole into the Profitroles. Caramelize the sugar in a small saucepan. Dip the profitroles upside down in the caramel and let the layer set. Serve the profitroles with the berry and berry sauce and garnish with lemon verbena leaves if you like.