To prepare the custard:Boil half the amount of cow’s milk with granulated sugar. Mix the remaining cow’s milk with egg yolks and vanilla pudding powder, pour it into the boiling cow’s milk and let it boil for another time while stirring continuously with a broom (at low temperature). Cool briefly and season with rum. (Half the amount of cow’s milk can also be replaced with whipped cream or alternatively coffee cream).
For the chocolate sauce: Boil tap water with granulated sugar and melt the chocolate in it.
For the choux pastry:Boil tap water with salt and butter. Pour in flour, stirring throughout, and toast the mixture until it comes away from the wooden spoon. Using a whisk, gradually beat in the eggs. (The mass of the egg addition is based on how well the mixture binds. It should have a chewy consistency. If the egg content is too high, the mixture will run wide and collapse during baking). Fill the mixture into a pastry bag with a star-shaped nozzle (No. 10) and pipe the mixture onto a baking sheet.
Bake in a heated oven at 210 degrees (until the choux pastry has risen) and finish at 180 degrees (dry) to prevent collapse. The total baking time is about 25 min.
Profiteroles on hot chocolate sauce and vanilla sauce. Serve with compote soufflés as a further accompaniment.
Tip: Use
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